Name: Sprinkles Strawberry Cupcakes with Strawberry Frosting
Prep time: 60 min
Cook time: 24 min
Total time: 84 min
Ingredients: 1/3 cup pureed strawberries, puree 2/3 cup strawberries - reserve for later; 1 1/2 cups all-purpose flour* (or use gluten-free white flour); 1 tsp baking powder; 1/2 tsp salt; 1/4 cup whole milk; 1 tsp pure vanilla extract; 1/2 cup unsalted butter (room temperature); 1 cup sugar; 1 egg (room temperature); 2 egg whites (room temperature); 1/4 cup pureed strawberries; 1 cup unsalted butter (firm and slightly cold); pinch of salt; 3 cups powdered sugar (you may reduce to 2 1/2 cups); 1/2 tsp pure vanilla extract

Light & airy Sprinkles Strawberry Cupcakes with Strawberry Frosting made with fresh strawberries. It’s the perfect summer dessert recipe.

What are Sprinkles Strawberry Cupcakes with Strawberry Frosting?

And now cupcakes! Beverly Hills famed Sprinkles Strawberry Cupcakes have been on my list for quite some time. They’re light, airy, and delicious. The overall effort was about 3 hours, but the results are well worth it.

Can I Reduce the Sugar Content in the Frosting

The cake portion of this recipe was perfect and not too sweet, however the frosting was a bit too sweet for my liking, but many others loved the extra sweetness. Having said that, the frosting perfectly balances out the sweetness in these cupcakes, but regardless I will cut down on the powdered sugar amount to 2 1/2 cups instead of 3 cups.

Can I make these Strawberry Cupcakes Gluten-Free?

Yes! Simply replace all-purpose flour with Gluten-Free white flour.

Strawberry Cupcakes with Strawberry Frosting is:

Delicious
Light & Airy
Scrumptious
a Summer Recipe
Perfect with Tea
Gluten-Free option (use GF white flour)

How to make Sprinkles Strawberry Cupcakes with Strawberry Frosting recipe step by step?

Make the Cupcakes

1. Preheat oven to 350 degrees.

2. Line up a 12-cup muffin tin with cupcake liners.
3. Start by pureeing strawberries. Make sure you puree enough for the frosting as well.

4. In a medium bowl, combine the dry ingredients… flour, baking powder, and salt. Set aside.
5. In a small bowl, combine the milk, vanilla, and 1/3 cup of strawberry puree.
6. In a large bowl, using an electric mixer cream the butter on high speed until light and fluffy.
7. Gradually add sugar and continue to beat until well combined and fluffy.

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8. Reduce speed and slowly add 1 egg and the egg whites until blended.
9. Add half the flour mixture to the batter. Mix until well combined. DO NOT OVERMIX.
10. Add the milk/strawberry mixture. Mix until combined. DO NOT OVERMIX.
11. Add the remaining flour. Mix until just combined. DO NOT OVERMIX.
12. Using an ice-cream scoop, scoop out the batter into the cupcake liners.
13. Bake for 22-25 minutes until the top is dry. I baked mine for 24 minutes.
14. Perfect!

Make the Frosting

1. Cream the butter.

2. Add Confectioners’ Sugar and vanilla extract. Blend for a minute until well combined.
3. Add the puree, but FOLD THE PUREE INTO THE FROSTING else your frosting sort of deflates.
4. YUM! Notice how the frosting deflates a bit. Also, this amount is enough to frost 24 cupcakes.
5. Once cooled, frost!

Enjoy!