You may remember my obsession with Sprinkles. Love. Love. Love their cupcakes. Especially the strawberry one. Its light and fluffy. Strawberry-y, but not too much so. Sweet berry goodness. You can imagine my excitement when I came across "The Sprinkles Strawberry Cupcake Recipe" here and "The Sprinkles Strawberry Frosting Recipe" here. Yay! :) I knew it was meant to be when strawberries were on sale for $0.96 a pint at H-E-B the other week.. Score!
Let me tell you, this is a winner! It is very similar to the Sprinkles version, but even if it wasn't, its still light and fluffy and slightly sweet.
The frosting is where most of the strawberry flavor comes from. You just feel happy and summery while you eat it. Everyone who I gave one of these to loved it too. I went ahead and purreed and froze the rest of my strawberries before they went bad. Now I just need a special occassion to make them for! Anyone having a party? P.S. See, I DO use all my cake stands. :)
P.S.S. I was also happy to use one of my newer kitchen gadgets- the strawbery huller! Handy dandy little stocking stuffer.
Sprinkles Strawberry Cupcakes
Makes 1 dozen cupcakes
- 2/3 cup strawberries (thawed if frozen), roughly chopped
- 1 1/2 cups AP flour, sifted
- 1 tsp baking powder
- 1/4 tsp coarse salt
- 1/4 cup whole milk, at room temperature (I used half skim milk and half cream, since that's all I had)
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
Preheat oven to 350. Line a 12 cup muffin pan with liners and set aside.
Puree strawberries in a small food processor until smooth. You will need 1/3 cup puree for the batter- set aside. Save remaining for the frosting.
In a medium bowl, whisk together flour, baking soda and salt. It is important that the flour is measured after it is sifted, not before.
In a small bowl, mix together strawberry puree, milk and vanilla. Set aside.
In a mixer bowl fitted with the paddle attachment, cream butter on medium-high until light and fluffy. About 2 minutes. Gradually add sugar until well combined and fluffy. Reduce speed to medium and slowly add egg and egg whites until just blended. The egg whites make the batter nice and fluffy. Reduce speed to low. Add half of the flour mixture until just combined. Add the milk mixture until just combined. Add remaining flour mixture until totally combined. Make sure you are stopping to scrape the sides of the bowl as needed.
Divide batter evenly among muffin cups. I did about 2 scoops each with my hand-dandy cookie scoop. I love how it makes things a little less messy.
Bake until tops are just dry to the touch, 22-25 minutes. Transfer to wire cooling rack and let cool completely before icing.
If you are in a hurry for the to cool, cool them on a wire rack for 5 minutes then place in the fridge while you clean up and make the frosting.
Sprinkles Strawberry Frosting
Ices 12 cupcakes + you will have some extra!
- 1/2 cup roughly chopped strawberries, roughly chopped (Note, you will only need about 4 TBSP of puree before its strained and I had enough left over from making the cupcakes for the icing)
- 2 sticks (1 cup) unsalted butter, room temperature
- pinch of course salt
- 3 1/2 cups confectioners sugar, sifted (measure the sugar AFTER its sifted)
- 1/2 tsp vanilla extract
Puree strawberries. Press through mesh strainer to remove seeds. Set aside 2 TBSP of seedless puree. This takes a few extra minutes, but its totally worth it!
Beat together butter and salt at medium speed until light and fluffy, about 3 minutes.
Reduce speed to low and slowly add confectioners sugar a little at a time until well combined.
Add vanilla and strawberry puree. Mix until just combined, scraping sides as needed. Do not over mix or the frosting will incorporate too much air. It should be dense and creamy like ice cream.
Spoon into icing bag with desired tip. Do not fill the bag more than 3/4 full or it will come out of the top too!
You can place in the fridge for a few minutes if your cupcakes are still cooling. I like to do this while I clean up. Ice cupcakes and enjoy! I kept mine in the fridge to keep the frosting from sliding off.
When you want to eat them, just remove from fridge and bring to room temperature or place in the microwave for a 10-15 seconds on 20% power. Enjoy!
How pretty! They look delicious, too.ReplyDelete
Thank you Nicole! They are very delicious! :)ReplyDelete
These look fabulous and perfect for summer cook-outs! :)ReplyDelete
Emily- you're right. These would be perfect for a cookout! They are light, fresh and not too heavy. :)ReplyDelete
I made these a few weeks ago and they are amazing!! i love your pictures and step by step photos too!ReplyDelete
I love light and fluffy cupcakes. Good to know this recipe is a winner!ReplyDelete
What an awesome cupcake, I can't wait to try it!ReplyDelete
Thanks for sharing and have a great week end!
These sound & look Divine!ReplyDelete
Come join in on Made it on Monday...a weekly recipe link I host on my blog.
*Link Ups are open every WED.-SAT.*
I hope to see you there soon. :)
These looks divine! I used to make Swiss meringue buttercream and involves a few more steps. This version sounds simple and easy and just as delicious. I've gotta try that next. :) Thanks for sharing.ReplyDelete
Goddess- Glad you like the step-by-step photos! Sometimes I am not patient enough to do it! :)ReplyDelete
Jenn- Fluffy really is the best!
Miz Helen- Thanks for stopping by- hope you had a great weekend as well!
Lark- Thanks so much for the invite! I will be sure to link up. :)
Amy- I have never tried a Swiss meringue buttercream before. I will add it to my list! :)
Aren't these the best cupcakes! I made them for my daughter's baby shower and then my grandson's first birthday. I posted them on my blog, too! I found your blog by stopping by Sweet As Sugar Cookies and saw your picture. I like your photo's!ReplyDelete
Definitely my kind of cupcakes, they look beautiful.ReplyDelete
I love, love, love strawberries and strawberry cake was my favorite as a kid. I just know these would do the strawberry flavor justice. You made the Top 5 for last week's Sweets for a Saturday. Thanks for linking this up.ReplyDelete
BestBonnie- They really are the best! :) I will definitely check out your blog and thank you for the comment!ReplyDelete
Maggie- Thank you- my kind of cupcake too!
Lisa- I did not have strawberry cake too often growing up, but I am making up for lost time! Thanks for hosting! :)
These look yummy. The strawberry puree would make these very moist...irresistible. I need to go out and buy some strawberries so I can make this recipe.ReplyDelete
I'd love for you to link this and any other cupcake related post you have at the month long Cupcake Link Party!