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.
- 354.88 ml all-purpose flour, sifted
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml kosher salt
- 113.39 g unsalted butter, at room temperature
- 236.59 ml granulated sugar
- 1 large egg, at room temperature
- 2 large egg whites, at room temperature
- 59.14 ml whole milk, at room temperature
- 59.14 ml pureed strawberry (use all-natural frozen that have been thawed)
- 4.92 ml pure vanilla extract
SPRINKLES STRAWBERRY FROSTING
- 236.59 ml unsalted butter, firm but not cold
- 0.59 ml kosher salt
- 828.06 ml confectioners' sugar, sifted
- 2.46 ml pure vanilla extract
- 29.58 ml pureed strawberries (use all-natural frozen that have been thawed)
- 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.
Well...I haven't iced mine, yet...but I just tried one and while it tastes really yummy I can't see or taste any strawberry. I'll have to try again and use MORE strawberries.
My 4 year old son and I made these today and they were great! It called for more ingredients than I wanted to work with, but it was well worth it! I didn't have frozen strawberries so I used the fresh I had on hand.
This is for the cupcake only - which was yummy but totally did not taste anywhere near like a "sweet strawberry" cupcake. It had a nice, tight crumb and a great buttery taste but the strawberry taste was REALLY subtle. Plus, the quantity is off - I needed 18 cupcakes so I doubled the recipe and ended up with 36! Which means that 1 recipe would yield 18, not 12. I am saving this babies by adding in a homemade strawberry filling (and giving a butt load away! lol!)