Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Sprinkles' Strawberry Cupcakes 4.0 (996) Fresh strawberries bring big flavor to these popular treats. Close Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 12 Yield: 1 dozen Jump to recipe These decadent strawberry cupcakes are one of the most popular choices at famed bakery chain Sprinkles Cupcakes. Sprinkles’ founder Candace Nelson incorporates fresh strawberries into both the batter and the buttercream frosting, bringing delicious berry flavor to every bite (but you can use frozen in a pinch). The recipe is simple and straightforward, but you will need a food processor for the strawberry puree and an electric mixer for the batter and frosting. Make these treats for the cupcake fan or strawberry lover in your life—or as a treat for yourself. We think you deserve it. 11 Spring Cupcakes That Celebrate the Season Equipment Needed for Making Sprinkles' Strawberry Cupcakes Food processor: To make the strawberry puree that gives these cupcakes their signature flavor, you'll want to use a food processor (finely chopping them won't do the trick). If you don't have a food processor, you can break them down in your blender instead. Muffin tin: This recipe makes a dozen cupcakes, so reach for a standard 12-cup muffin tin. And don't forget to line the cups with cupcake liners, they make removing them from the pan—and eating them—far easier. Mixing bowls: You'll need three mixing bowls for this recipe: A large bowl for creaming the butter and sugar, a medium one for the dry ingredients, and a small one for the wet ingredients. Electric mixer: Like most cookie and cake recipes, these cupcakes require an electric mixer to cream the butter and sugar—which incorporates air and evenly blends the two ingredients—and build the rest of the batter. You can use a stand mixer or a handheld mixer with equally good results. These cupcakes will have a subtle pink hue from the strawberry puree. If you'd like a more pronounced pink color, add a couple drops of red food coloring to the batter. Directions Heat oven; line muffin tin: Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners; set aside. Puree strawberries: Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. Combine dry and wet ingredients separately: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. Cream butter, then beat in sugar; add egg and egg whites: In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. Gradually dry and wet mixtures to batter: With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Add batter to pan; bake, then let cool: Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. How to Store Strawberry Cupcakes Unfrosted cupcakes can be stored at room temperature for 2 to 3 days in an airtight container. Due to the fresh strawberries in the buttercream, frosted cupcakes should be stored, covered, in the refrigerator. 5 More Strawberry Dessert Recipes to Try Strawberry-Shortcake Sundaes Waffle-and-Strawberry Trifle Strawberry Cream Cake Strawberry Cobbler Strawberry Icebox Pie Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.