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Strawberry Cupcakes



STRAWBERRY CUPCAKES
Sprinkles Bakery Copycat Recipe

Cupcakes:
1 1/2 cups all purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 cup whole milk, at room temperature
1/4 cup pureed strawberry (use all natural frozen that have been thawed)
1 teaspoon pure vanilla extract

Frosting:
1 cup unsalted butter, firm but not cold
1/8 teaspoon kosher salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 tablespoons pureed strawberries (use all natural frozen that have been thawed)

To make cupcakes: 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 about 22 minutes or until tops are just dry to the touch.

To make 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 over mix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice cream.

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