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From Sprinkles Cupcakes

Sprinkles

Yield: 12 cupcakes

A note from Sprinkles:

Tantalize your taste buds with Sprinkles Strawberry cupcakes! This juicy cupcake is made with ripe, succulent strawberries puréed into both its cake and frosting. Naturally painted pink with everyone's favorite fruit, they're as beautiful as they are sweet!

Cupcake Ingredients:

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 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

 Cupcake instructions:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
  2. Place strawberries in a small food processor and process until puréed. You should have about 1/3 cup of purée. Add a few more strawberries if necessary or save any extra purée for frosting.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a small bowl, mix together milk, vanilla, and strawberry purée.
  5. 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.
  6. With the mixer on low, slowly add half the flour mixture, mixing until just blended. Add the milk mixture, again mixing until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  7. 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.

Frosting Ingredients:

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Frosting Instructions:

  1. Place strawberries in the bowl of a small food processor; process until puréed.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
  3. Reduce mixer speed and slowly add confectioners' sugar. Beat until well combined. Add vanilla and 3 tablespoons strawberry purée, mixing until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Desserts