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Sprinkles' Strawberry Cupcakes

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes.

  • yield: Makes 1 dozen

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Ingredients

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • Sprinkles' Strawberry Frosting

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

      In this step:

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

      In this step:

  5. Step 5

    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.

  6. Step 6

    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.

Source
The Martha Stewart Show, February Winter 2008

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Reviews (163)

  • 16 Jul, 2014

    Dont waste your time!
    Horrible -
    I'm a professional baker
    threw out
    and will still look for a better recipe...

  • 14 Apr, 2014

    In a medium bowl, whisk together flour, baking powder, and salt; set aside. Tee Shirt OBEY

  • 6 Apr, 2014

    These strawberry cakes look awesome! I am surely gonna tell my wife to make these for the kids.
    Thanks for sharing!
    Regards,
    Danniel
    How to Get Rid Of A Stuffy Nose

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  • 17 Jun, 2013

    I added an extra 2 Tblsp. Strawberry puree (make sure your strawberries are ripe and flavorful!)
    1 extra Tblsp. of milk
    1 tsp. Baking Soda (made it less spongy and more cake like)
    Spread Cream Cheese Frosting on top of mine and it was wonderful!

  • 14 Jun, 2013

    I'm very disappointed in this recipe, there isn't even the slightest hint of strawberry flavor and I agree with many other reviewers that they have more of a muffin texture than cake. I'm going to put chocolate frosting on these and find another recipe for strawberry cupcakes.

  • 12 Apr, 2013

    I followed this recipe to the letter and the sponge had a real bread-like consistency. :-/ Thoughts?

  • 26 Mar, 2013

    These were sooo yum. I was worried that they would be too sweet, but my double batch came out perfect. the texture is great, nice and fluffy. I am letting them sit over night and frosting them in the morning. I will definitely make them again, what a great way to use up strawberries that are ready to go bad.

  • 3 Mar, 2013

    I made this as a two-layer 8" cake, with strawberry icing, for a friend's birthday, and it was delicious! I usually don't like strawberry cake, but this was so light, refreshing and mild, I even loved it! Double recipe for two 8" rounds.

  • 9 Aug, 2012

    Unfortunately, I was not happy with this recipe. This is not a cupcake recipe, it's a muffin recipe. The "cupcake" was dense and definitely not sweet enough. As for the icing, if you follow the recipe exactly, the icing is not stiff enough. I will not be making this one again.

  • 4 Jun, 2012

    The taste was great, but I think it needed to be a bit sweeter. Next time I will add some more sugar. The texture was a little denser than I would have preferred. It was more a muffin rather than a cupcake. It did not taste anything like the sprinkles cupcake, but that is fine. I will make it again this week with a few added tweaks. :)

  • 30 May, 2012

    The recipe is wonderful, I did add a little more sugar, but other than that perfect! It DOES NOT need baking soda, it rises perfectly and the texture is spot on. When cooking with all natural ingredients, the color is not going to be as bright. That is just fine with me, because I prefer to only use artificial colors and flavors when absolutely neccessary! The frosting is fabulous, I could eat it with a spoon!

  • 26 May, 2012

    Enter your review...

  • 7 Apr, 2012

    I'm making these now for my 4 yr olds birthday tea party tomorrow, I almost trippled the puree and added the missing baking soda and added a little bit more sugar and some red food color to make em a little bit more pink and they taste amazing!! im using a cream cheese frosting too!! good luck and dont forget the baking soda!!!

  • 15 Feb, 2012

    I made this for my birthday and V-Day last night! These were amazing. The cupcakes were deliciously moist and the strawberries topped it off! I also made the strawberry frosting recipe which was also perfect! I have never made cupcakes that tasted this good. Thanks for a great recipe!

  • 10 Feb, 2012

    I made mini cupcakes of these. I preheated the oven to the same temperature (350 degrees) I lined a mini cupcake pan with liners. I put a tablespoon of batter into each cup. Then I baked 12 minutes and turned out perfect but I live at high altitude. If you want a more vibrant pink flavor just add red food coloring. Then I topped off with cream cheese icing http://www.marthastewart.com/312920/cream-cheese-frosting added some strawberry puree and another 1/4 cup powdered sugar best cupcakes ever!

  • 11 Dec, 2011

    For me they were not actually that moist but i tasted the flavor because i add frozen strawberry and raasberry puree

  • 20 Nov, 2011

    I have actually purchased these cupcakes at a Sprinkles Bakery. PLEASE NOTE: the cake part is NOT pink...it is more like a muted grayish pink. If you want it to be pink, I'd add a drop of red food coloring or red icing coloring.

    These are awesome cupcakes!

  • 8 Nov, 2011

    I just made these and the cupcake tastes delicious, but it turned grey. Disappointed. I followed all the directions, not sure what I did wrong.

  • 16 Oct, 2011

    Disappointed in these. They are moist and very sweet but I did not pick up much strawberry flavor and I even added extra puree.

  • 15 Oct, 2011

    these cupcakes are REALLY good!!mine came out perfect and pink!!!the frosting was so fluffy! i added some more strawberry puree and that made it a lot better!! i will for sure keep this recipe!

  • 12 Sep, 2011

    I was so disappointed to find this is nothing like the Sprinkles cupcake. I was in Dallas recently so I purchased this flavor and this recipe and cupcake have nothing in common.

  • 1 Sep, 2011

    I was also going to say that by reducing the puree it was a much deeper red and had a more concentrated flavor which made the cupcakes a lovely pale pink color and, honestly, they are delicious without the frosting. They had a nice fluffy, moist consistency and light strawberry flavor. I guarentee this is going to be a recipe I return to again and again.

  • 1 Sep, 2011

    I can't say anything about the frosting because I haven't made it yet but as for the cupcakes, I just finished up making 5 dozen of them for my daughters 3rd birthday and they all came out perfectly. The only minor changes I made was adding the 1/2 tsp baking soda, which was obviously a mistake that it was left out, and after I made the strawberry puree I cooked it on med heat until it was reduced to the consistency of loose jam. All other directions were followed to a T and the cakes are great!

  • 11 Aug, 2011

    I made these along with the icing and they turned out grey and tiny and gross! The icing was delicious, but I had no cupcakes to ice!!

  • 26 Jul, 2011

    Oops, just posted this under the frosting and don't know how to remove it. What I posted is that i just made a test run of these cupcakes for my friends birthday who loveslovesloves the strawberry sprinkles cupcakes, and even though I didn't see anything about the baking soda, my cupcakes turned out nicely, very puffy, happy with everything...except the color - they are grey!! What happened?? How do I prevent this? Disappointed...

  • 16 Jul, 2011

    this was the best cupcake recipe ever so moist and fluffy it worked perfectly

  • 2 Jul, 2011

    Add a 5.1 oz. box of instant vanilla pudding to the recipe and voila! Moist and delicious!!!

  • 28 Jun, 2011

    These cupcakes tasted like cornbread. They had cornbread consistency, too, like a dry, crumbly texture. Not sweet, not moist, just terrible. Imagine eating cornbread with a pound of sugar-butter frosting on top. I hated these. DON'T MAKE THEM!

  • 24 Jun, 2011

    Now this is really upseting! This is the second recipe I've made on this website, and their is either a typo or something left out on the recipe! My cupcakes turned out horrible (hard as rock, almost) ! In this case from the post I've been reading it looks like this website left the baking soda out of the recipe!

  • 5 Jun, 2011

    I made these a couple of months ago and they were very dry and thick. Maybe using baking soda would help. I've never had an actual Sprinkles strawberry cupcake, but I'm sure they are better than this.

  • 20 May, 2011

    Sorry, that was 1/2 tsp of baking SODA not powder :)

  • 20 May, 2011

    These cupcakes are amazing! I make them all the time, and they are always a hit.

    I did add 1/2 tsp of baking powder and also if you are having trouble with the frosting make sure you are using cold butter, not margarine. It will be very runny if you do not use real butter just fyi

  • 10 Feb, 2011

    Before making these I read all of the comments. I added the 1/2 tsp of baking soda like some suggested and they came out light and moist! I also added almost double the strawberry pur?

  • 1 Feb, 2011

    I made these and they were really good. The frosting is NOT watery if you use cold butter, which the directions say to do. The cake is not very dense, if it is it's probably because the batter was overmixed. It's not dry either, if you use whole buttermilk. These were very sweet and delicious!

  • 24 Oct, 2010

    I just made these and they were absolutely amazing! I have had the Sprinkles version and these turned out just like them. Pha2b's comments below are correct. If you go to the youtube video http://www.youtube.com/watch?v=QTm3Bdc4ffA, there is a demo of Candace doing this recipe. The 1/2 tsp of soda is omitted on the recipe on this page but she clearly uses it in the demo. This is why some of yours are turning out so dense!

  • 17 Oct, 2010

    These were fabulous! My daughter requested strawberry cupcakes for her birthday so I needed a recipe that wouldn't fail. I omitted the eggwhites and added a tblsn of mayo and a heaping tblspn of plain greek yogurt (fage brand). I baked them for only 20 mins. Also used just 2% milk. Piped the strawberry buttercream on top. I altered that recipe by just adding a small container of whipped cream cheese.

  • 18 Jul, 2010

    I made these last night when friends came over and they were a big hit. I agree the cake is a bit dense, though I would prefer a bit of denseness to one that crumbles when I look at it. I may try to lighten it up next time by using cake flour. The flavor of the cake was good. I used a combination of fresh and frozen strawberries. Don't skip the vanilla. It really brings our the sweetness of the berries.

  • 5 Jul, 2010

    Made these with buttermilk instead of whole milk. Mine had a great texture (not dry at all). Because it was the 4th of July, I decided to use the strawberry recipe for the bottom half of the cupcakes, and I made a second batter using the same recipe but substituting blueberries for strawberries. Then I filled the top half with the blueberry batter. Frosted with a lemon-creamcheese frositing topped with a blueberry. They were a crowd pleaser!

  • 10 Jun, 2010

    I made these today for the first time. Texture was good, they had a nice rise, but the flavor was bland. I even added in a bit more strawberry puree (made fresh today with nice ripe berries) and they still tasted very blah. Sure hope the strawberry cream cheese icing I made to go on them helps.

  • 26 May, 2010

    I make these all the time with this exact recipe. They always come out excellent. It IS a dense cake but since when is this a bad thing? The hint of strawberry is perfect and not exaggerated (as with a box cake). Without a doubt these are always a hit!

  • 18 Apr, 2010

    Absolutely wonderful. I have made them numerous times and they never fail to get inhaled. Opening the container in a room fills the room with a strong wonderful strawberry scent. LOVE THEM!

  • 18 Apr, 2010

    Absolutely wonderful. I have made them numerous times and they never fail to get inhaled. Opening the container in a room fills the room with a strong wonderful strawberry scent. LOVE THEM!

  • 9 Apr, 2010

    I love these cupcakes. My frosting comes out lumpy, I did something wrong but still delicious.

  • 20 Mar, 2010

    Ok, here's a different source of the same video: http://www.youtube.com/watch?v=QTm3Bdc4ffA

  • 20 Mar, 2010

    Ok, here's a different source of the same video: http://www.youtube.com/watch?v=QTm3Bdc4ffA

  • 20 Mar, 2010

    Woops I exceeded the character limit. Here's the full link to the correct recipe: http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine

  • 20 Mar, 2010

    WAIT!!!! BEFORE YOU USE THIS RECIPE:
    I made these a while ago and they turned out dense and flavorless. The frosting was too watery and weird also. This is because this is not the right recipe. The batter is missing baking soda and calls for too much strawberry puree. The frosting as well. The correct recipe by the Sprinkles owner herself is here (she was on a morning show): http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine

  • 11 Mar, 2010

    I made these and LOVED them! I followed the directions exactly (room temp stuff) and used brand new baking powder (the fresher the better.) I cooked down the puree as recommended by freelancer11, and used madagascar vanilla as recommended by Sprinkles. I was VERY happy with them.

  • 25 Sep, 2009

    To make the strawberry flavor more intense, just cook down the strawberry puree on low heat to thicken it up considerably. Will take a while. Then measure it out once it's thickened. That way you get a stronger strawberry flavor as the water has evaporated. This tastes almost as good as the real thing at Sprinkles. Like a strawberry ice cream cone.

  • 14 Jul, 2009

    QUESTION---Did any try beating the 2 egg whites before adding them. I am wondering if this would lighten them up??

  • 8 Jul, 2009

    This was not a very delicate cake. Tuff, dense

  • 8 Jul, 2009

    This was not a very delicate cake. Tuff, dense

  • 29 Jun, 2009

    the recipe was very disappointing. the cupcakes were too buttery and hardly had any strawberry flavor to it.

  • 3 Jun, 2009

    the receipe really didnt impress. the cupcakes did not taste good AT ALL, and the frosting was too thick and didnt taste strawberyy enough.

  • 1 Jun, 2009

    I made these this weekend and wasn't overly impressed. I used fresh strawberries and really couldn't taste them in the cupcake. I also though the cupcake was floury and too dense. The best thing about it was the cream cheese frosting that I made with real strawberries and put on top. I won't try this recipe again.

  • 19 May, 2009

    I recently bought some cupcakes at the local Sprinkles store. The lady told me not to put them in the refrigertor.

  • 18 Mar, 2009

    EVERYONE loves these cupcakes. I've had people tell me they like the moist cake while others love the frosting. The first time I made these, I topped each cupcake with a mound of frosting just the SPRINKLES cupcakes. It was too much frosting for me so since then I've doubled the cupcake batter for each frosting recipe. One last thing, I used frozen strawberries from Trader Joes -- too risky with fresh this time of year -- and the cupcakes were YUMMY!!

  • 15 Mar, 2009

    I have to agree with Denise63, these cupcakes were too dense for my liking and way too sweet.

  • 3 Mar, 2009

    I've made these 4 times now and they aren't dense at all! Everyone loves them, though some say the icing is too sweet. I think the icing tastes like the fresh strawberry ice cream I make every year. It helps to use the seasonal strawberries that are red throughout, not the bland winter berries.

  • 23 Feb, 2009

    I thought this recipe was aweful and was surprised that martha even promotes it. the cupcake was too dense and had no flavor I even added more puree and it still was blah. I had several people taste it and got the same feedback. Im very disappointed that I wasted such good ingredients. They probably left out an ingredient from the orginal recipe. I cant believe people would pay money for these.

  • 19 Feb, 2009

    I just finished making the cupcakes, and am sadly disappointed! The cupcakes have a flour-like after taste. I made a cream cheese frosting and added the remaining strawberry puree. If it weren't for the frosting, the cupcake alone isn't what I hoped it would be, although the texture turned out fine.

    Did anyone get the same result?

  • 13 Feb, 2009

    I made these last night and they came out perfect. For those that thought it was too dense, make sure the butter and eggs in the batter are at ROOM TEMPERATURE before mixing, the baking powder needs to be FRESH, and don't OVER mix! For those that were left with too much frosting, you didn't use enough! This recipe is to RECREATE the cupcakes from the shop. Take a look at the photo. I had some left over, but not enough for a dozen!

  • 11 Feb, 2009

    eileen: baking powder looses its leavening properties about 6 months after the package is opened. that could definitely be part of your problem!

  • 11 Feb, 2009

    eileen: baking powder absolutely can get old. you should never keep it more than 6 months after it's been opened or it really doesnt work!

  • 3 Feb, 2009

    This can't be the recipe that 'Sprinkles' Bakery makes, and charges $3.25 apiece for!! I like dense cakes, but this had a floury dense texture. I wanted more strawberry flavor, so I pureed the strawberries then put them on a low flame, reduced, then cooled. Were these tasted by the show staff?? Would not make these again:(

  • 22 Jan, 2009

    Good flavor but a dense cake, like pound cake. Next time I'll try cake flour. Can baking powder get old? Is that why they didn't rise?

  • 2 Jan, 2009

    These were great. I substituted cake flour for AP and used fresh strawberries, but otherwise followed the directions exactly using my KitchenAid. I baked them only until the tops were dry to the touch, which was 19 minutes in my oven. They did not rise much, which was good since I doubled the recipe and it made 24 cupcakes that filled the muffin tins almost to the top. They were a very nice pale pink color and the frosting was amazing. I took them to a dinner party and everyone loved them.

  • 15 Dec, 2008

    These cupcakes taste like cotton candy to me. . .more surgary flavor and less strawberry flavor. I would prefer the latter.

  • 13 Dec, 2008

    I made these cupcakes. I was extremely disappointed with this recipe. I didn't like them at all. I agree with all the comments about them being too dense. When I took them out of the muffin tins I thought that they were way too heavy. And my suspicions were confirmed on the first bite. They were also grey and not very strawberry-y I did love the icing though. Just perfect and not too sweet at all. I used them on a great chocolate cupcake recipe!!

  • 26 Nov, 2008

    These are my go to recipe! I love them and so easy! I use 1C 2 Tbs Cake Flour and 1/2C AP and usually add some extra berry puree. Perfect every time!
    the Frosting is for 24 cupcakes and the cake recipe doubles well.

  • 25 Nov, 2008

    These are my go to recipe! I love them and so easy! I use 1C 2 Tbs Cake Flour and 1/2C AP and usually add some extra berry puree. Perfect every time!
    the Frosting is for 24 cupcakes and the cake recipe doubles well.

  • 13 Sep, 2008

    I don't bake regularly , I picked these because they looked easy, they were. The cake tasted more like muffin texture when you make banana muffins. I used all AP flour, I guess next time I'll try cake flour. They were moist (I added a little more puree into the mix as suggested by others). THe frosting is yummy and pink, and really sweet - so make sure that's what you want to serve. Otherwisre I will make again.

  • 28 Aug, 2008

    I wish the strawberry flavor was a little stronger. I thought the cake was a little too dense in texture, but maybe I made it incorrectly. I'll try it again sometime - I loved the Strawberry frosting, though! I will definitely use that over and over!

  • 28 Aug, 2008

    I wish the strawberry flavor was a little stronger. I thought the cake was a little too dense in texture, but maybe I made it incorrectly. I'll try it again sometime - I loved the Strawberry frosting, though! I will definitely use that over and over!

  • 28 Aug, 2008

    I wish the strawberry flavor was a little stronger. I thought the cake was a little too dense in texture, but maybe I made it incorrectly. I'll try it again sometime - I loved the Strawberry frosting, though! I will definitely use that over and over!

  • 28 Aug, 2008

    I wish the strawberry flavor was a little stronger. I thought the cake was a little too dense in texture, but maybe I made it incorrectly. I'll try it again sometime - I loved the Strawberry frosting, though! I will definitely use that over and over!

  • 15 Aug, 2008

    Try using all "Cake" flour and eliminate the ap flour. You can purchase this in the grocery store next to regular flour. This is a standard flour used for sponges. King Arthur brand flour is also a very good brand used for baked goods. One of the first things I learned in culinary school. If need be, brush a little simple syrup over the tops of the cupcakes when they come to room temp before icing. I don't think this is necessary, but may save you from throwing them out if you think they may have come

  • 12 Aug, 2008

    Dear Martha,

    Due to the complete lack of care and disregard for ones taste buds displayed in this recipe; we the people, having shared an equal disgust in your decision to leave the sugar high and dry in this recipe, have organized an official comment of complaint. It is for this very reason that the overwhelming majority of our society is habitually in a state of insuppressible emotional agony.

    Thank you,

    PANDS (people acting in the name of digestive satisfaction)

  • 5 Aug, 2008

    the color is so pretty, a soft pale light pink. strawberry flavor is on the lighter side, and the cake is a bit heavy. i would add more milk or egg to give it a lighter texture.

  • 10 Jul, 2008

    I made this recipe as a cake yesterday with little time to spare - it was marvy. the cake was moist and flavourful - do not over beat, it will become tough and will bake up wrong. the icing made a ton, so beware (I put half of it in the freezer)! will make this again... thanks much!

  • 9 Jul, 2008

    I live at altitude (above 4200 ft) and these baked up great. 22 minutes. I made no adjustment to the ingredients. Cakes came out with a good crumb and mild flavor. Slightly tough, but perhaps I mixed just a bit too long. The frosting recipe makes enough for 24 cupcakes. Nice color, kind of disappointed in flavor in cake/icing. Also tried same recipe substituting equal amount of blueberry puree and it came out well. Next time I would add zests or less milk/more puree to intensify flavor.

  • 17 Jun, 2008

    I used half cake flour and half AP flour. These turned out delicious. I also made quadrupled the recipe and made a 3 tiered 14 inch cake. Filled with whipped cream and fresh strawberries it was perfect. I typically just frost these cakes with a thick layer of lightly sweetened whipped cream. The cakes are super sweet and don't need an overly sweet icing.

  • 2 Jun, 2008

    Dissapointing. Dry. The icing was too buttery and soft. I went to Sprinkles a few days ago and bought a strawberry cupcake to compare. What a difference! It was sooo delicious! The cake was moist with a hint of strawberry flavor and the icing was perfect. It was not overpowered by butter and the outside was a bit dry and flaky. I don't think this recipe is what they use in their bakeries. Maybe they use their pre-made mix. It's worth trying to make for yourself. Better Luck2u

  • 18 May, 2008

    These were a runaway hit!! I made these along with half a batch of Billy's Vanilla Vanilla Cupcakes for my cousin's birthday the other week and these by far were the more popular of the two. They were sweet, had the perfect cupcake consistency - not too dense or too light, and slightly spongy. I mixed frozen and fresh strawberries in the frosting, and used only frozen berries for the batter and they had *intense* berry flavor. Would be perfect for kids, too.

  • 18 May, 2008

    I have made these many times now and they are always requested. The first time I made them, I found them a little bland but not dense in any way. The second time I doubled the amount of Strawberry puree I put into both the cake and the frosting - they were awesome. Having used both fresh and frozen, the frozen always come out better - not sure why! The other thing I noticed is that they taste twice as good the next day - store them in a cold place overnight and the frosting tastes like strawberry ice cream.

  • 22 Apr, 2008

    These are so Martha. The flavor was so fresh and delicious - I even used frozen berries - and the color was delicate and pretty. If your berries aren't sweet, use frozen. "Tastes like springtime" is an accurate description! I did as a previous commentor suggested and cut the flour with half cake flour. The texture fell between cake and quick bread, but was still moist and delectable. My frosting was not very fluffy - probably not whipped enough. Still a crowd-pleaser! Freeze well, too.

  • 16 Apr, 2008

    I made these cupcakes as directed and they were pretty much flavorless. The frosting was WAY too buttery without much flavor. I was pretty excited about making cupcakes other than vanilla or chocolate so I was very disappointed. I would not make these again.

  • 13 Apr, 2008

    I thought that these cupcakes were too dense. Mine turned out more like a snack bread. I wouldn't make these again.

  • 11 Apr, 2008

    i loved the strawberry flavor of these cupcakes and mine didn't come out dense. i thought they were very good. the frosting was a bit sweet for me and not as pink as i would have liked but you can always add a bit of coloring. i would make these again but maybe try a different frosting

  • 9 Apr, 2008

    10am and all 24 of the cupcakes I brought into the office are gone! The only thing I did different was I doubled the batch and tinted the frosting. They were a big hit. One young guy took two and asked me to give him the recipes. I didn't have him pegged as a baker. I don't think people are use to homemade stuff anymore. These were very well received.

  • 7 Apr, 2008

    HORRIBLE! DON"T WASTE YOUR TIME ON THESE.

  • 4 Apr, 2008

    i was reading more of the comments and just had to say that there's a difference between natural strawberry flavor and artificially flavored things.

    If you are looking for Jello style strawberry flavor move on....
    If you prefer a less sweet natural strawberry flavor and a natural pink color you will adore these.

  • 4 Apr, 2008

    These were AMAZING!!! I followed the recipe exactly except I split the flour with AP and cake flour. I think that would help the people who said they were too dense. I had exactly 12 cupcakes worth of batter but 24 cupcakes worth of frosting, so I made more! Some of the people who were disappointed said they used fresh strawberries.... I think strawberries are like tomatoes... if they aren't perfectly in season use frozen! i also would not strain them!

  • 1 Apr, 2008

    Hope they taste as good as they look.

  • 31 Mar, 2008

    If your cupcakes are too dense, thats because you put too much flour, you need to sift the flour and then measure it. Also the strawberries need to be strained to remove the seeds and also the strawberries need to reduced on the stove, until is almost like a syrup.

  • 30 Mar, 2008

    tried, but a bit dissapointed because the batter could make more than 12, but I squeezed them all to make 12 just like recommended. The cake ended spilled out of the cups. Taste, ok, but couldn't eat much because too dense. anybody know why? or the cake is suppose to be like that?

  • 30 Mar, 2008

    quite disappointing i must say, but looked very pretty. the cake was dense and icing too sweet/buttery. maybe i just used too much butter. :O

  • 28 Mar, 2008

    I used Duncan Hines cake mixes (devils food for one batch and yellow for the other) Everyone loved the icing and the day after Easter I had numerous calls for the recipe and any leftover cupcakes. I use at least 6 and sometimes more tablespoons of strawberry puree for the icing

  • 28 Mar, 2008

    I was so excited to see the recipe for "sprinkles" cupcakes that I immediately rushed to the store for my ingredients and started baking. Well, they were just OK. Nothing to brag about, my family thought they were bland. My 3 year old didn't even ask for 2nds! After we all ate one, the rest just sat there until I threw them in the trash a few days later. I even used fresh strawberries, not frozen. Hope you have better luck!

  • 26 Mar, 2008

    I made these cupcakes for Easter. They were soooo good. I used 2/3 cup of fresh strawberry puree in the batter and I used 6 Tablespoons in the frosting since I read several reviews that said they didn't have enough strawberry flavor. Mine were fabulous!

  • 17 Mar, 2008

    I made these cupcakes and was very disapointed! They looked so good on the show, and people pay like $3.50 a piece for these things. I was so excited and just thought that the cupcake was bland. The frosting was okay, but the cupcake underneath ruined it for me.

  • 5 Mar, 2008

    I made these yesterday. I will keep looking for a better recipe. The cupcakes were just OK- too dense, with a crusty top. The frosting was pretty good, after I added additional puree to punch up the berry flavor. Maybe my frozen berries were just not sweet enough.

  • 4 Mar, 2008

    This is a great recipe! These strawberry cupcakes are amazing!!! (and pretty easy to make).

  • 2 Mar, 2008

    if you wanted to make chocolate or plain vanilla-what would you substitute for the strawberry puree -liquid?

  • 21 Feb, 2008

    These cupcakes were AMAZING!! Everyone i gave one to absolutely LOVED them and told me they were the best cupcakes i ever made! The only thing i was disappointed in was the color of the cupcake itself. However, the color of the frosting was just lovely. I actually made my batches (2 cupcake and 1 frosting) all DAIRY FREE (we have severe dairy allergies in our home) - instead of milk i used soy milk and instead of butter i used Earth Balance. zero cholesterol and trans-fat free. Other than the color, i was ecstatic and 100% satisfied!

  • 21 Feb, 2008

    I love the recipe, my husband had doubts about the cup cakes, but once he try them he change his mind. We are going to try the frosting with chocolate cake next time. From the scale 1 to 10 a give the a 11 the are great!!

  • 21 Feb, 2008

    These were the best. I took them to work for Valentine's Day and they were a huge hit. Kept asking for more. The frosting goes a long way. Also believe they taste better the next day, gives the flavors a chance to meld better. I will deffinitly make these again.

  • 20 Feb, 2008

    My 13 year old son absolutely loved these and I will definitely make them again. The frosting recipe was just as yummy and made enough to frost two dozen cupcakes so I made a second batch.

  • 17 Feb, 2008

    These were very sweet. They taste better the next day. I wouldn't make them again. If I had spent $3.00 per cupcake, I would have been very disappointed.

  • 16 Feb, 2008

    I made these on Valentine's Day and they were amazing! My husband said they "rocked"! I halved the frosting recipe as I thought it was too much to frost one dozen cupcakes and they were perfect for our taste. Next time, I'll double the cupcake recipe instead! So good.

  • 16 Feb, 2008

    These were wonderful, flavorful and tasty and a sweet treat. I followed the recipe excactly as stated and they turned out perfect.

  • 16 Feb, 2008

    Sorry- my message got cut off again, so you'll have to read the messages below then this one... I'll try yet again! You can obtain the "dry flaky" texture by frosting them and letting them sit out to dry in a relatively cool spot before storing them. Which usually takes a few hours- Hope these tips help!

  • 16 Feb, 2008

    I'm not sure what happened to my message below, but I'll try again- Mix the strawberrys , salt, melted butter and vanilla extract, then add the milk a teaspoon at a time until you reach the right consistancy. It might not be the same amount of milk each time you make them because the consistency depends on the humidy. You can obtain the "dry flaky" texture by frosting them

  • 15 Feb, 2008

    The taste of the cake was delicious, however, the icing was too soft and not thick enough. I was hoping to match the taste to Sprinkles but the icing disappointed. The icing from Sprinkles dries thick but somewhat flaky and dry on the outside. It seems to me that they add more sugar to this recipe to yield that consistency. I think the butter makes it too soft and liquid.
    Also, what brand of butter are you guys using? Have you noticed a difference in various brands? What's the best for baking?

  • 15 Feb, 2008

    if people want something.. they'll pay $3.25 i made these cupcakes yesterday. i did find the cake to be fairly dense. but it wasnt bad and i liked them. however i think i must of done something wrong with the Icing... it was just liquid. i cant remember how much extra stuff i had to put in it to make it thicker!!! but they ended up perfect and i did it all by hand too. as i dont have a food processor or one of those fancy electric whiskers..

  • 15 Feb, 2008

    I made these, and they turned out ok. The frosting was a big hit - the cupcake was denser than expected. I think I may have baked them for a few minutes too long. These were good, but I wouldn't pay $3.50 for one!

  • 15 Feb, 2008

    I made these cupcakes for my family and friends. Everyone truly enjoyed them and asked for more. One friend mentioned that it was like taking a bite into spring. I used frozen strawberries and slightly increased the amount which gave the cupcakes a nice color and taste.

  • 15 Feb, 2008

    I would also add that I would not pay $14 for her cupcake mix.

  • 15 Feb, 2008

    I agree with the other disappointed bakers. Not pink enough or flavorful enough and too dense. I am feeding mine to the birds. I am VERY disappointed since I did everything just as shown on television. I also agree that her cupcakes are overpriced. I have bought better cupcakes at local bakeries for much less. This was all a waste of time? Who actually decided that these tasted good????

  • 15 Feb, 2008

    I was surprised by some of the comments. $3.25-$3.75 seems high, but it's Beverly Hills-Newport-New York

  • 15 Feb, 2008

    Horrible recipe! The frosting was great but the cupcakes were disappointing. Not pink...more gray and zero strawberry flavor. They were almost as dense as a muffin. My old standby recipe is superior. Sprinkles if you are reading..perhaps there were errors in the printed recipe?

  • 14 Feb, 2008

    I made these today and my family loved them.....

  • 14 Feb, 2008

    I made these and I was really unhappy with the results, heavy, dense, blah cake and the frosting was good buy soooo sweet, would not make again. I can't believe someone could chRGE 3.75 for this product.

  • 14 Feb, 2008

    If you used a buttercream frosting they will need to be stored in the refrigerator. You can bring them out for a couple of hours to soften frosting before serving.
    These cupcakes were just ok. I am a professional baker and I found them to be bland. I used my own swiss meringue buttercream and that make them much better. I wonder if this is her actual recipe for her bakeshop or if it has been modified for the public. And yes,$ 3.25 is a bit much but obviously people are paying it

  • 14 Feb, 2008

    Okay - so I made these last night - but they werent chock full of strawberry flavor,perhaps because I am used to the strawberry cakes of the past, made with cake mix and a package of strawberry jello. This more like a light strawberry flavor, the frosting is a great strawberry buttercream, My son LOVES them. I really like the addtion of salt to the frosting, it curbs the sweetness a bit.

    I will most likely make them again.

  • 14 Feb, 2008

    Quick question - do I have to refrigerate the cupcakes? It would be great if each recipe included storage information (how to store and how long the item will last).

  • 14 Feb, 2008

    Looks yummy but charging $3.25 for a CUPCAKE is CRAZY!!! I can see $1 or $1.50 its a rip off a duzon is $36.

    Glad she shared the recipe with us, good way to "give back" thank u! If anyne wants to mail me a cupcake let me know :) j/k!

  • 13 Feb, 2008

    Oh my god these are the best cupcakes I have ever made! I just made 5 dozen for Valentine's Day!! I used frozen strawberries with excellent results. The recipe for both the cupcakes and the frosting is delicious!

  • 13 Feb, 2008

    A simple yet delightful cup cake to bake. Beautiful presentation and best of all they are delicous to eat.

  • 13 Feb, 2008

    Yumm, yumm I have no children but my nieces and nephews love them, I used fresh strawberries instead of sprinkles.

  • 13 Feb, 2008

    Very Yummy! I used fresh Strawberries. It added just a touch of sweetness to the cupcake but the strawberries in the frosting really made it a hit! Very heavy cupcake though, you don't want to try more than one of these babies at a time! I know Candace was also on Ophra, try looking on her site for another recipe.

  • 13 Feb, 2008

    Hello All,

    Williams-Sonoma carries Sprinkles Cupcake Mix!

    Food for thought.

  • 13 Feb, 2008

    I just made these today. Didn't have strawberries so I used blueberries. YUMMY!! Very pretty purple cupcakes! Thanks Candace for sharing!!

  • 13 Feb, 2008

    mjoyksky - I wondered the same thing since she said they don't use artificial colors!

  • 13 Feb, 2008

    What do they use for the RED in their red velvet cupcakes? I would imagine they do not use red dye 40

  • 13 Feb, 2008

    I am making these tonight, I have heard alot aboutSprinkles. I am looking forward to them!

  • 13 Feb, 2008

    Candace said this is the first time she has ever shared a recipe with the public, so she probably does not have any other recipes out there.

  • 13 Feb, 2008

    Does anyone know where more recipes from Sprinkles can be found?

  • 13 Feb, 2008

    One other thing, Candace sells her shirts on her website. http://www.sprinklescupcakes.com/apparel/apparel_tees.html

  • 13 Feb, 2008

    I also can't wait to try these. My daughter's 1st birthday is coming up and the theme is pink polka dots, so the pink cupcake will go perfect. I also just found out that Williams-Sonoma carries Sprinkles' line of cupcake mixes. Check them out!

  • 13 Feb, 2008

    Candace and Martha were talking about how these "Sprinkles" cupcakes became so popula,r during the low carb craze...everyone likes to splurge.
    What better way than an utterly delicious little indulgence!
    "Little Things" are "Good Things" Thanks for the recipe, Eva

  • 13 Feb, 2008

    Thank you STEPHLEPH. I'm going to make them tomorrow

  • 12 Feb, 2008

    To LittleH520...I made these this afternoon with a hand mixer and they were great! Batter was nice and smooth. I think it's all in the amount of time you beat the batter and making sure you sift the dry ingredients. = )

  • 12 Feb, 2008

    These looked so good. I have a ? I don't have a stand mixer with paddle attachment (although I keep asking for one) will a regular hand mixer work

  • 12 Feb, 2008

    They're in the oven now, can't wait to see how they come out!

  • 12 Feb, 2008

    Oooooo! I am SO making these for V.D. this Thursday, yay!!

  • 12 Feb, 2008

    I agree...cute t-shirt, it caught my eye...looks simple and fresh like her cupcakes....can't wait to try them....yum

  • 12 Feb, 2008

    I can't wait to make them! YUM!

  • 12 Feb, 2008

    All I can say is Yum...going to the store now!

  • 12 Feb, 2008

    The Cupcakes look adorable, love Candace's t-shirt

  • 12 Feb, 2008

    I cannot wait to try these today. They sound and look so delicous.