Best Sprinkles Strawberry Cupcakes Recipes

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SPRINKLES' STRAWBERRY CUPCAKES



Sprinkles' Strawberry Cupcakes image

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 11

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
Sprinkles' Strawberry Frosting

Steps:

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

SPRINKLES STRAWBERRY CUPCAKES



Sprinkles Strawberry Cupcakes image

Found this on Martha Stewart's website. Courtesy of Candace Nelson from Sprinkles Cupcakes. Put this on Recipezaar for sharing and safe keeping :)

Provided by monique.j.jimenez

Categories     Dessert

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 15

2/3 cup fresh strawberries
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 unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1/2 cup whole frozen strawberries, thawed
1 cup unsalted butter, firm and slightly cold
1 pinch coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Steps:

  • Cupcakes:.
  • 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.
  • Frosting:.
  • Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

SWEET STRAWBERRY CUPCAKES FROM SPRINKLES CUPCAKE SHOP



Sweet Strawberry Cupcakes from Sprinkles Cupcake Shop image

People wait in line for cupcakes from Sprinkles Cupcakes, a cupcake shop with a new store location in Palo Alto. Co-owner and pastry chef Candace Nelson shares a recipe for strawberry cupcakes.

Provided by amy306210

Categories     Dessert

Time 1h22m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 cup whole milk, at room temperature
1/4 cup pureed strawberry (use all-natural frozen that have been thawed)
1 teaspoon pure vanilla extract
1 cup unsalted butter, firm but not cold
1/8 teaspoon kosher salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 tablespoons pureed strawberries (use all-natural frozen that have been thawed)

Steps:

  • Preheat oven to 350 degrees.
  • Fill a 12 cup cupcake pan with cupcake liners.
  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • Add vanilla and strawberry puree to milk and set aside.
  • In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
  • Slowly add egg and egg whites and mix on medium speed until blended.
  • With mixer on low speed, add half the flour mixture until just blended.
  • Add milk mixture and mix just until blended.
  • Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
  • Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
  • Frosting: Beat butter and salt on medium speed until light and fluffy.
  • Reduce speed and gradually add confectioner's sugar and beat until incorporated.
  • Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.

Nutrition Facts : Calories 476, Fat 23.8, SaturatedFat 14.8, Cholesterol 77, Sodium 158.8, Carbohydrate 64.3, Fiber 0.5, Sugar 51.5, Protein 3.2

SPRINKLES CUPCAKES STRAWBERRY FROSTING



SPRINKLES CUPCAKES STRAWBERRY FROSTING image

Number Of Ingredients 5

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

Steps:

  • Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

SPRINKLES' STRAWBERRY CUPCAKES



SPRINKLES' STRAWBERRY CUPCAKES image

Categories     Berry     Dessert

Number Of Ingredients 18

Cupcakes
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
Frosting
1/2 cup whole frozen strawberries, thawed
1/2 cup (1 stick) unsalted butter, firm and slightly cold
8 oz cream cheese
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Steps:

  • To make cupcakes: Preheat oven to 350 F. Line a 12-cup muffin tin with cupcake liners. 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. 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. 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. 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. 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. To make frosting: Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

SPRINKLES CUPCAKES - STRAWBERRY



SPRINKLES CUPCAKES - STRAWBERRY image

Yield 1 dz

Number Of Ingredients 10

2/3 cup fresh or frozen whole strawberries (thawed if frozen)
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk , room temperature
1 tsp. 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

Steps:

  • Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside. 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. 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. 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. 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. 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.

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