Sunday, May 8, 2011

Sprinkles' Strawberry Cupcakes

It's Mother's Day, which means one thing, and one thing only; make Momma happy. I was at Sprouts Farmers Market yesterday and strawberries were on sale for 88 cents. I bought three containers full, yet got home and thought; how am I gonna use all of these before they turn too ripe? That's when the famous Sprinkles Strawberry cupcake recipe fell into my lap. If you have ever had Sprinkles, you know how mouth watering these morsels are. Basically this recipe speaks for itself. So get in that kitchen and make your Mom feel pampered today, one cupcake at a time.


  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 cup all-purpose flour, sifted
  • 1/2 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure 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
  • Strawberry Frosting
  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. (For icing I bought vanilla frosting and mixed in the leftover strawberry puree)

1 comment:

  1. It's like the Japan cupcake! They look so delicious.



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