Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Sprinkles' Strawberry Cupcakes 3.6 (1,260) 134 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting. Ingredients ⅔ cup whole fresh or frozen strawberries, thawed 1 ½ cups all-purpose flour, sifted 1 teaspoon baking powder ¼ teaspoon coarse salt ¼ cup whole milk, room temperature 1 teaspoon pure vanilla extract ½ 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 Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. 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. 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. 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. 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. 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. Rate it Print