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5 from 1 vote

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.
Prep Time1 hour
Cook Time24 minutes
Total Time1 hour 24 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Author: Nisha Kapur

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