Sweet Strawberry Cupcakes from Sprinkles Cupcake Shop
Indulge in the delightful flavors of "Sweet Strawberry Cupcakes from Sprinkles Cupcake Shop," a bakery-inspired treat that's bursting with fresh, fruity goodness. These moist and tender cupcakes combine real strawberry puree with a hint of vanilla, creating a perfectly balanced base that's as visually stunning as it is delicious. Topped with a luscious strawberry buttercream frosting made from fresh pureed strawberries, every bite delivers a sweet and creamy burst of flavor. Perfect for celebrations or a simple weekend bake, these cupcakes are easy to prepare with just 20 minutes of prep time and are ready to impress in under an hour. Garnish with a fresh strawberry slice or colorful sprinkles for that signature bakery charm, making this recipe your go-to for sweet, strawberry-filled indulgence. Keywords: strawberry cupcakes, fresh strawberry recipe, homemade cupcake recipe, bakery-style cupcakes, Sprinkles Cupcake Shop.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Fresh strawberries, finely chopped and pureed
- 0.25 cups Whole milk
- 2.5 cups Powdered sugar
- 0.5 cups Unsalted butter, softened (for frosting)
- 0.25 cups Fresh strawberry puree (for frosting)
- 0.5 teaspoons Vanilla extract (for frosting)
- 0.125 teaspoons Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the strawberry puree and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting: In a large mixing bowl, beat the softened butter until smooth and creamy, about 2 minutes.
Gradually add the powdered sugar, beating well after each addition. Mix in the strawberry puree, vanilla extract, and salt. Beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or by spreading the frosting with a spatula.
Garnish with a fresh strawberry slice or sprinkles, if desired, and serve!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 42.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 62 mg | 1% | |
*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.
