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Sprinkles Strawberry Cupcakes -- These strawberry cupcakes are based off the Sprinkles Strawberry Cupcakes recipe and with fresh strawberries in both the cake and the frosting, they're packed with fruity flavor | wearenotmartha.com

Sprinkles Strawberry Cupcakes

These pretty pink cupcakes are based off the Sprinkles Strawberry Cupcakes recipe and with fresh strawberries in both the cake and the frosting, they're packed with fruity flavor!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Copycat Recipe, Fruit Cupcakes, Strawberry Cupcakes, Strawberry Desserts
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 1 dozen cupcakes
Author: Sues

Ingredients

  • 1 cup fresh or frozen strawberries (if frozen, make sure to thaw)
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • ½ cup (1 stick) unsalted buter, room temperature
  • 1 cup granulated sugar
  • 1 large egg + 2 large egg whites, room temperature
  • 2-4 drops red food coloring, optional
  • 1 batch strawberry frosting (recipe below)

Strawberry Frosting

  • 1 cup (2 sticks) unsalted buter, room temperature
  • ¼ tsp salt
  • 3 ½ cups confectioners' sugar
  • ½ tsp vanilla
  • 4-5 Tbsp strawberry puree (from cupcake recipe)

Instructions

  • Pre-heat oven to 350 degrees and line a 12-cavity cupcake tin with cupcake papers.
  • Place strawberries in a food processor or blender and process until pureed.
  • In a medium bowl, mix together flour, baking powder, and salt.
  • In a separate small bowl, mix together milk, vanilla, and ⅓ C of the strawberry puree. 
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter on medium-high speed until it's light and fluffy, 2-3 minutes. Gradually add sugar and continue to beat until well-combined and fluffy. Add the egg and egg whites one by one, mixing on medium speed after each addition.
  • With the mixture on low, add half the flour mixture and mix until just blended. Add milk/strawberry mixture and mix until just blended. Continue with the rest of the flour, mixing until just combined, taking care not to over-mix. If you want your cupcakes to be a bit more red, add food coloring here, too.
  • Divide the batter evenly among the prepared cupcake tin.
  • Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for a few minutes before removing to wire racks to cool completely.
  • Once completely cooled, frost cupcakes with strawberry frosting. I used a Wilton 1A tip to frost mine.

Strawberry Frosting

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter and salt on medium speed until light and fluffy, 2-3 minutes. Reduce mixer speed and add confectioners’ sugar one cup at a time, and beat until well combined.
  • Add vanilla and 4 Tbsp strawberry puree, taking care not to over-mix. Depending on consistency of frosting, you may want to add another Tbsp of strawberry puree.
  • Keep frosting refrigerated until ready to use.

Notes

Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!