Sprinkles Strawberry Cupcakes
Delight your taste buds with these luscious Sprinkles Strawberry Cupcakes, the perfect blend of fresh, fruity sweetness and festive flair! Moist vanilla cupcakes are made irresistibly tender with the addition of finely chopped fresh strawberries, creating bursts of juicy flavor in every bite. Topped with a rich, strawberry-infused buttercream frosting and crowned with a playful sprinkling of colorful sprinkles, these cupcakes are as eye-catching as they are delicious. Perfect for birthday parties, celebrations, or simply a sweet treat, this recipe requires just 20 minutes of prep time and is easy enough for bakers of all levels. With their whimsical charm and homemade touch, these strawberry cupcakes are sure to steal the show at any gathering!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.5 cup Fresh strawberries (finely chopped)
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 2 cups Powdered sugar
- 2 tablespoons Strawberry jam
- 2 tablespoons Heavy cream
- 0.25 cup Sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the unsalted butter to the dry ingredients and mix on low speed with an electric hand mixer or stand mixer until the mixture resembles coarse crumbs.
In a separate bowl, whisk together eggs, vanilla extract, and milk. Gradually add this wet mixture to the dry ingredients, mixing until smooth and creamy.
Gently fold in the chopped fresh strawberries until evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat unsalted butter with an electric mixer until light and fluffy, then gradually add powdered sugar and continue mixing.
Stir in the strawberry jam and heavy cream until the frosting is smooth and creamy.
Once the cupcakes are completely cooled, pipe or spread the strawberry buttercream frosting on top of each cupcake.
Finish each cupcake with a generous sprinkling of colorful sprinkles for a fun and festive touch.
Serve and enjoy your Sprinkles Strawberry Cupcakes!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 496.8 g | 181% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 478.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
