SPRINKLES' STRAWBERRY CUPCAKES

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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.

Abbas Baloch
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These cupcakes are a bit time-consuming to make, but they're definitely worth it.


Md Masud Masud
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I'm not a fan of sprinkles, so I left them off the cupcakes. They still looked and tasted great.


Pakistan 786
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These cupcakes are the perfect size for a party.


Naim Sarkar
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I added some chocolate chips to the batter and they turned out amazing!


Michelle Richardson
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The cupcakes were a bit dry, but the frosting was really good.


Pbpolash Biswas
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These cupcakes are so easy to make, even for beginners.


Midul Mojumdar
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I love that this recipe uses fresh strawberries. It gives the cupcakes a really nice flavor.


Alamin Matobbor
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These cupcakes are perfect for any occasion! I've made them for birthdays, baby showers, and even just for fun.


Isaac henderson
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I made these cupcakes gluten-free by using gluten-free flour and they turned out great!


Rao Abdul
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The cupcakes were a bit too sweet for my taste, but the frosting was delicious.


Kato Bashir
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These cupcakes are so cute and festive! I love the way the sprinkles and strawberry frosting look.


Waiswa Julius
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I'm not much of a baker, but these cupcakes turned out great! I followed the recipe exactly and they were perfect.


MAMATA Chy
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I made these cupcakes for my work potluck and they were a huge success! Everyone raved about how moist and delicious they were.


Sk Nurhosen
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These cupcakes were a hit at my daughter's birthday party! They were so easy to make and the kids loved the sprinkles and strawberry frosting.