Sweet Strawberry Cupcakes from Sprinkles Cupcake Shop

"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."
photo by emmajane.torres photo by emmajane.torres
photo by emmajane.torres
photo by emmajane.torres photo by emmajane.torres
photo by emmajane.torres photo by emmajane.torres
photo by emmajane.torres photo by emmajane.torres
photo by magpie diner photo by magpie diner
Ready In:
1hr 22mins




  • 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.

Questions & Replies

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  1. Midnight Sun Chef
    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.
  2. Stacy S.
    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.
  3. dukeswalker
    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!)
  4. kirkpatrickar
    Deliscious! Cupcakes were very moist and not at all like muffins. The frosting was fabulous! It tasted like melted strawberry icing. I will be making these again.
  5. Pomtini
    Made these for DD"s 3rd bday bc she wanted something pink. I loved that this recipe doesn't call for strawberry jello or strawberry jam but uses real strawberries. My cupcakes were ready at 19 min so keep a close eye on them when the bake, I thought the first batch that I baked for 21 min were over cooked. I ended up using 6 TBS of puree in the frosting to get the flavor that was right for us. I also added pink gel coloring to the cupcake and frosting.



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