If you live in California chances are you have either heard of or had a Sprinkles Cupcake. I heard last year that Candace Nelson of Sprinkles shared their Strawberry Cupcakes recipe with Martha Stewart. How could she say no to Martha right? I knew I had to find this recipe and make it. I’ve made this three times now and everyone raves about the frosting. It’s definitely the star of this recipe and a must try if you love strawberries and cupcakes! The cupcake is not too sweet and the strawberry is very pronounced in the frosting. I made these twice this weekend for my only child’s birthday (my very spoiled dog, Taylor) and to donate to Cupcake Camp OC. It was a hit at both – and some very skilled palates even said it tastes just like a Sprinkles cupcake!! Woot hoo! Success!
Make sure cupcakes cool completely before frosting
Sprinkles’ Strawberry Cupcakes
Adapted from Sprinkles’ Strawberry Cupcake recipe found on www.marthastewart.com
Makes 1 dozen regular sized cupcakes or 48 mini cupcakes
Ingredients:
1/3 C plus 1 tbs strawberry puree (from frozen or fresh strawberries)
1½ C all purpose flour, sifted
1 tsp baking powder
¼ tsp coarse salt
¼ C whole milk, room temperature
1 tsp pure vanilla extract
½ C (1 stick) unsalted butter, room temperature
1 C sugar
1 large egg, room temperature
2 large egg whites, room temperature
2-4 drops of red food gel, optional
Directions:
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Preheat oven to 350°. Line the muffin tin with cupcake liners.
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To puree the strawberries, place about 2/3 C either fresh or thawed strawberries in a food processor and proccess until pureed. Save remaining puree for frosting or another use.
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Add flour, baking powder and salt to medium size bowl and whisk to combine.
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Combine milk, vanilla and strawberry puree in a small bowl and set aside. (I pour everything into the measuring cup that the milk was in to save myself from washing an additional bowl)
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Place butter into the bowl of an electric mixer with the paddle attachment and beat on medium high until light and fluffy. Slowly add sugar and keep beating until well combined and fluffy. Reduce speed to medium and gradually add the eggs and egg whites. Beat until just blended.
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Turn speed of the mixer to low and slowly add half of the flour. I use a large spoon or ladle to add a spoonful at a time. Mix until just blended. Then add the milk mixture and 2-4 drops of red food gel. Mix until just blended then add the remaining flour. Do not over blend or mix as that will give you a tougher crumble and heavier texture.
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Divide batter equally into the muffin cups. I use a large ice cream scoop for the regular size tins and a small/medium scoop for the mini pans.
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Bake on the middle rack. Bake the regular sized tins for 22-25 minutes and the the mini ones for 11-13 minutes or until the tops are just dry to the touch. Transfer to wire rack to cool completely before frosting.
Sprinkles’ Strawberry Frosting
Adapted from Sprinkles’ Strawberry Frosting recipe found on www.marthastewart.com
Makes enough to frost 1 dozen regular sized cupcakes or 48 mini cupcakes
Ingredients:
1 C (2 sticks) of unsalted butter, firm and slightly cold
Pinch of coarse salt
3½ C of powdered sugar, sifted
3 Tbs of strawberry puree (either from fresh or thawed frozen strawberries)
½ tsp pure vanilla extract
Directions:
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Beat butter and salt in an electric mixer on medium speed until light and fluffy.
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Reduce speed to low and gradually add powdered sugar. Beat until well combined. Add vanilla and strawberry puree and mix to combine. Do not over mix. The frosting should be thick and dense, almost like ice cream. If you over mix it will incorporate too much air and be loose and runny.
Enjoy!!
It’s very important to not over mix the batter or the frosting for this recipe as it will definitely make for a tougher crumb and a very “loose” or “runny” frosting. (The frosting will still taste good but it will not hold its shape and “run” all over your cupcakes) I also add 2-4 drops of red food gel to slightly tint the cupcake batter. It’s optional but I like the pink shade.
These Godiva white chocolate pearls & shimmer sprinkles are so much fun!
The fun part of making cupcakes is decorating them. I made regular sized cupcakes for Taylor’s birthday. I used a large star tip, piped a big swirl on it and then topped it off with a bone shape candy. I made mini cupcakes for the Cupcake Camp OC and used a large round tip to frost the cupcake then topped it with a Godiva White Chocolate Pearl and Shimmer Diamond Sprinkles. I think the shimmer sprinkles are so pretty and fun! Love them! I snagged these at the TJ Maxx HomeGood Store. You can also top it with a fresh strawberry if you like. Be creative – that’s the fun part.
These cupcakes are definitely "Pretty in Pink" & would be great for any girls' party!
To get the little “blob” of frosting on the mini cupcakes, use a large round tip (Wilton 1A tip) and hold the piping bag directly over the center of the cupcake. The tip should be about ¼ inch from the cupcake. Now gently squeeze the frosting until you get the desire amount. It should spread to a circle like blob. Sorry for lack of a better word. I would say circle but circles are perfectly round and I’m not an expert piper – so some of mine are blobs and off center. =) All well – perfect is boring right – these have personality! That’s what I tell myself.
Ready to be eaten...yum!
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Oh so pretty in pink! Those are precious!
They look perfect to me! Candace Nelson posted some of her other sprinkle cupcake recipes on Martha Stewart Show! I downloaded them all but haven’t tried them yet. At least I know the strawberry ones are a hit 🙂
You’ll be bringing these to the cupcake crawl next Saturday, right? We may need breakfast to kick start the day! 🙂
Oh wow! Excellent post and great photos!
They look so pretty and inviting.
Quyen, so pretty (in Pink) are you taking orders? haha but thanks for looking for the recipe and sharing it with us. I bet the frosting is really addicting, i want to stick my finger into it and lick it off…yum!
Paula: Thank you!! I think I’m in love with the mini sized cupcakes!
Erin: Thank you! I didn’t know she released more recipes – I will definitely be looking for more!
The Duo Dishes: That’s for sure – we’ll have to load up on protein & healthy carbs before the cupcake crawl!
Triple Scoop & RV: Thank you!! =)
Skip to Malou: Thank you – I’ll bake them for you anytime!! The frosting is definitely yummy!
They look absolutely yummy ! Thanks for sharing ~ I would like to know when are we going to see you on cupcake wars ~ you would do fantastic because you are always so creative !
These look so yummy! I want one 😉
Anne: Thank you for the sweet comment! =) You are too kind!
Marisa! Thank you!! Next time you’re around – let me know I’ll whip you up a batch!
Oh man this looks delicious! Everything here looks so yummy! And your photographs are beautiful!
I recently launched my own blog http://www.prettygoodfood.com I’d love for you to check it out and let me know what you think! Thanks and Happy Cooking!
these are amazing! i have made them several times and they get rave reviews. most say they are the best cupcakes theyve ever had! thanks so much. tonight im going to try doubling the recipe for sharing. hopefully it works out ok 🙂
Amy: Thank you! 🙂 I’m so happy to hear that you’ve gotten rave reviews! Woothoo!! I doubled the recipe for Taylor’s Birthday and they turned out great. Take care!
Made these for my nephews birthday party and they were delicious! Everyone loved them and the frosting was pure strawberry heaven…thanks Kitchen Runway…u are awesome! Would love to post pictures not sure how???
I can’t wait to try this recipe! You did an awesome job executing this whole article! I loved reading it and can’t wait to use this recipe! I am going to make these cupcakes for my boyfriends paramedic class, really good test subjects-brain break via cupcake I can’t wait! I got an artisan kitchen aid mixer for mother’s day and no one can stop me now from making all these delish cupcakes! I made some two days ago…vanilla bean cupcake, chocolate ganache filling and a coffee frosting…all home made of course with a dark cocoa covered almond to top it off! It was fun and tasty! So thank you for bloggers like you sharing the love of tasty desserts!
totally accidentally put 4 sticks of butter in my cupcakes instead of 2 when I doubled the recipe…delish but SUPER buttery like blueberry muffins should be AFTER you add the butter to them to eat…oopsey….a little blonde…ish….ok sandy colored hair….who doesn’t like butter!(chuckling at self)
Verdict:going to make them again….the right way….
Lynda: Yay! I’m so glad that everyone loved them! What a lucky nephew to have such a thoughtful auntie! You can email me the photos – I would love to share them!
Kimberly: Thank you so much!! What a fun way to break in that new Kitchen Aid mixer!! Oh my…vanilla bean cupcakes with chocolate ganache filling and coffee frosting – that sounds amazing!! Way to go!
Uh oh about too much butter… hmmmm…..too much butter…. is that possible? 🙂 It actually sounds kind of wonderful that it taste like you had buttered it like a blueberry muffin! I can’t wait to hear how the next batch turns out! Woot hoo!! Keep me posted!
Hey i love this recipe but i cant find the darn white chocolate pearls for the life of my. I’m doing these for my daughters birthday! Any ideas?
Hi Abi, I found mine at a Hallmark Store. I’ve also have seen them at my local CVS & Target (by the check out) Good luck! You can try subsituting the chocolate pearl with an M&M or another similar shaped candy. Take care & Happy early birthday to your daughter! 🙂
Made these recipe today for my neices birthday!
I didn’t make cupcakes I made your recipe as a
Cake and one word AMAZING! I made a homemade strawberry
cream cheese frosting WOW! 🙂
Hi Rose! What a perfect cake for your niece’s birthday! I’m so glad that it was a hit and strawberry cream cheese frosting sounds like the perfect frosting to go with the cake!!