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Sprinkles Strawberry Cupcakes with Strawberry Frosting

Light & airy Strawberry Cupcakes with Strawberry Frosting made with fresh strawberries. It's the perfect summer dessert recipe while strawberries are in season.
5 from 1 vote
Prep Time1 hr
Cook Time24 mins
Total Time1 hr 24 mins
Course Dessert
Cuisine American
Diet Vegetarian, Gluten-Free option
Servings: 24 cupcakes
Calories: 229kcal
Author: slightly modified Sprinkles Bakery

Ingredients

for the strawberry cupcakes:

  • 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

for the strawberry frosting

  • 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

Instructions

for the Strawberry Cupcakes

  • Preheat oven to 350 degrees.
  • Line up a 12-cup muffin tin with cupcake liners.
  • Start by pureeing strawberries.  Make sure you puree enough for the frosting as well.
  • In a medium bowl, combine the dry ingredients… flour, baking powder, and salt.  Set aside.
  • In a small bowl, combine the milk, vanilla, and 1/3 cup of strawberry puree.
  • In a large bowl, using an electric mixer cream the butter on high speed until light and fluffy.
  • Gradually add sugar and continue to beat until well combined and fluffy.
  • Reduce speed and slowly add 1 egg and the egg whites until blended.
  • Add half the flour mixture to the batter.  Mix until well combined.  DO NOT OVERMIX.
  • Add the milk/strawberry mixture.  Mix until combined.  DO NOT OVERMIX.
  • Add the remaining flour.  Mix until just combined.  DO NOT OVERMIX.
  • Using an ice-cream scoop, scoop out the batter into the cupcake liners.
  • Bake for 22-25 minutes until the top is dry.  I baked mine for 24 minutes.
  • Perfect!

for the Strawberry Frosting

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

Notes

* for gluten-free - use GF white flour.

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 79mg | Potassium: 29mg | Fiber: 1g | Sugar: 23g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!