Go Back

Sprinkles' Strawberry Cupcakes

Yield: 12 cupcakes

Ingredients

Strawberry Cupcakes:

  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 Tbsp ground freeze dried strawberries
  • 1/2 cup strawberry puree
  • 1/4 cup buttermilk, room temperature
  • 1 tsp vanilla paste
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large egg whites, room temperature

Strawberry Frosting:

  • 1/3 cup strawberry puree
  • 1 Tbsp ground freeze dried strawberries
  • 1 cup unsalted butter, slightly cold
  • 1/4 tsp fine sea salt
  • 2 1/2 cups confectioners' sugar, sifted

Instructions

Strawberry Cupcakes:

  • Preheat oven to 350 degrees F.  Prepare muffin tin with cupcake liners.
  • Whisk together flour, baking powder, baking soda, salt, and ground freeze dried strawberries.  Set aside.
  • In another bowl, mix together strawberry puree, buttermilk, and vanilla.  Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  In a small cup, whisk together whole egg and egg whites.  Slowly add egg mixture into the butter mixture on low-medium speed until combined.
  • With the mixer on low, alternate adding flour mixture and buttermilk mixture.  Start and finish with the flour.  Scrape down the sides of the bowl with a spatula in between additions to ensure ingredients are thoroughly distributed.
  • Divide batter evenly among the prepared muffin tin.  Bake for 20-25 minutes until a toothpick inserted in the center of the cupcake comes out clean.  Let cupcakes cool in muffin tin until cool enough to remove and transfer to wire rack to cool completely.  Cupcakes are ready for icing once they are room temperature.

Strawberry Frosting:

  • Soak ground freeze dried strawberries in strawberry puree.  Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter and salt until light and fluffy.
  •  On low speed, slowly add confectioners’ sugar.  Beat until well combined.  Slowly add puree mixture.  Mix until just combined.  Do not overmix.
  • Once cupcakes are at room temperature, they are ready for frosting.  Let frosted cupcakes sit at room temperature for 30 minutes to an hour for frosting to harden slightly and set.

Notes

SLIGHTLY ADAPTED FROM CANDICE NELSON ON MARTHA STEWART