Sprinkles' Strawberry Cupcakes

1263 Ratings
  • 5 312
  • 4 443
  • 3 302
  • 2 152
  • 1 53

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.

The Martha Stewart Show, February Winter 2008, The Martha Stewart Show, February Winter 2008

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Recipe Summary

Yield:
Makes 1 dozen
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Ingredients

Directions

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

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  • 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.

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Reviews (158)

1263 Ratings
  • 5 312
  • 4 443
  • 3 302
  • 2 152
  • 1 53
Martha Stewart Member
01/28/2020
The recipe was extremly good try out more at Bakingo
Martha Stewart Member
01/28/2020
The recipe was extremly good try out more at Bakingo
Martha Stewart Member
01/20/2019
Well.... These do taste just like sprinkles cupcakes, but that's the problem. The cupcakes are very good but they don't taste like strawberry. I doubled the strawberry (knowing sprinkles lacks the taste) and it helped nothing. The texture is great. The cupcake is great. It just doesn't taste like a strawberry cupcake 🤷🏿‍♀️
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Martha Stewart Member
04/22/2017
Well let me start by saying that this is one of my favorite cupcakes at Sprinkles. This recipe tastes exactly like theirs. I'm not sure why some of the negative comments but in my opinion it's great !!!!! I usually don't make any comments but I thought this one deserve it. I only did three things differently, I doubled the baking powder, just to make sure they rise, I doubled the strawberries, based on other comments that it did not have a strawberry flavor and made my own buttercream icing and added the strawberry purée and came across that it was to runny but it was a easy fix just added more confectioners sugar until the consistency was a bit more thicker. The end result was exactly the same Sprinkle's strawberry cupcake.. I was very impressed. I will be making this again and again. And a lot cheaper than going and getting one cupcake for 5 dollars .....
Martha Stewart Member
03/12/2017
I love sprinkles cupcakes and decided to make the recipe for a birthday. First the cupcakes did not taste like the sprinkles cupcakes i normally buy, the cupcake was dense and was lacking strawberry flavor. If you want to make strawberry cupcakes i suggest trying a different recipe. It's not possible this recipe is the exact recipe from sprinkles.
Martha Stewart Member
06/13/2016
I loved this recipe, as did everyone at my party. I doubled the recipe and made it in a half sheet pan. I made them into mini cakes by cutting small circles and stacking two with frosting in between and on top. The cake was super moist and had a nice, subtle strawberry flavor. For the frosting, I actually added an extra stick of butter and it was very smooth with great strawberry flavor. I love how the cake and frosting had a subtle pink hue. I got rave reviews and will definitely make it again!
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Martha Stewart Member
03/22/2016
The sprinkle's strawberry cupcakes didn't have much of a strawberry taste in them.Also Sprinkles cupcakes are heavy.Cupcakes should be light.
Martha Stewart Member
09/26/2015
ZERO strawberry flavor comes through with these. They taste like a plain Jane vanilla cupcake. Disappointed.
Martha Stewart Member
08/18/2015
These may be the best cupcakes I have ever made! I doubled the recipe but otherwise followed the directions exactly. (The video has some good tips, too.) The frosting is especially delicious, and the recipe makes a lot- plenty to top all the cupcakes. I will definitely make these again!
Martha Stewart Member
04/04/2015
Superb cupcakes. If you want to Order strawberry cakes for birthdays , you can order them online from Monginis online cake shop. They provide online delivery at affordable rates.
Martha Stewart Member
02/26/2015
A lot of the reviews said this cupcake was terrible. I however found them quiet tasty. If I made these again I would add another tsp. of PP because they didn't rise as much as they said they would. I would also add a couple more Tbs. of puree. All in all a great treat tho.
Martha Stewart Member
07/16/2014
Dont waste your time! Horrible - I'm a professional baker threw out and will still look for a better recipe...
Martha Stewart Member
11/12/2013
awesome pay day loans
Martha Stewart Member
06/17/2013
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!
Martha Stewart Member
06/14/2013
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.
Martha Stewart Member
04/12/2013
I followed this recipe to the letter and the sponge had a real bread-like consistency. :-/ Thoughts?
Martha Stewart Member
03/26/2013
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.
Martha Stewart Member
03/03/2013
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.
Martha Stewart Member
08/09/2012
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.
Martha Stewart Member
06/04/2012
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. :)
Martha Stewart Member
05/30/2012
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!
Martha Stewart Member
04/07/2012
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!!!
Martha Stewart Member
02/15/2012
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!
Martha Stewart Member
02/10/2012
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!
Martha Stewart Member
12/11/2011
For me they were not actually that moist but i tasted the flavor because i add frozen strawberry and raasberry puree
Martha Stewart Member
11/20/2011
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!
Martha Stewart Member
11/08/2011
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.
Martha Stewart Member
10/16/2011
Disappointed in these. They are moist and very sweet but I did not pick up much strawberry flavor and I even added extra puree.
Martha Stewart Member
10/15/2011
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!
Martha Stewart Member
09/12/2011
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.
Martha Stewart Member
09/01/2011
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.
Martha Stewart Member
09/01/2011
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!
Martha Stewart Member
08/11/2011
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!!
Martha Stewart Member
07/26/2011
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...
Martha Stewart Member
07/16/2011
this was the best cupcake recipe ever so moist and fluffy it worked perfectly
Martha Stewart Member
07/02/2011
Add a 5.1 oz. box of instant vanilla pudding to the recipe and voila! Moist and delicious!!!
Martha Stewart Member
06/28/2011
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!
Martha Stewart Member
06/24/2011
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!
Martha Stewart Member
06/05/2011
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.
Martha Stewart Member
05/20/2011
Sorry, that was 1/2 tsp of baking SODA not powder :)
Martha Stewart Member
05/20/2011
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
Martha Stewart Member
02/10/2011
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?
Martha Stewart Member
02/01/2011
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!
Martha Stewart Member
10/24/2010
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!
Martha Stewart Member
10/17/2010
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.
Martha Stewart Member
07/18/2010
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.
Martha Stewart Member
07/05/2010
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!
Martha Stewart Member
06/10/2010
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.
Martha Stewart Member
05/26/2010
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!
Martha Stewart Member
04/18/2010
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!
Martha Stewart Member
04/18/2010
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!
Martha Stewart Member
04/09/2010
I love these cupcakes. My frosting comes out lumpy, I did something wrong but still delicious.
Martha Stewart Member
03/20/2010
Ok, here's a different source of the same video: http://www.youtube.com/watch?v=QTm3Bdc4ffA
Martha Stewart Member
03/20/2010
Ok, here's a different source of the same video: http://www.youtube.com/watch?v=QTm3Bdc4ffA
Martha Stewart Member
03/20/2010
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
Martha Stewart Member
03/20/2010
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
Martha Stewart Member
03/11/2010
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.
Martha Stewart Member
09/25/2009
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.
Martha Stewart Member
07/14/2009
QUESTION---Did any try beating the 2 egg whites before adding them. I am wondering if this would lighten them up??
Martha Stewart Member
07/08/2009
This was not a very delicate cake. Tuff, dense
Martha Stewart Member
07/08/2009
This was not a very delicate cake. Tuff, dense
Martha Stewart Member
06/29/2009
the recipe was very disappointing. the cupcakes were too buttery and hardly had any strawberry flavor to it.
Martha Stewart Member
06/03/2009
the receipe really didnt impress. the cupcakes did not taste good AT ALL, and the frosting was too thick and didnt taste strawberyy enough.
Martha Stewart Member
06/01/2009
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.
Martha Stewart Member
05/19/2009
I recently bought some cupcakes at the local Sprinkles store. The lady told me not to put them in the refrigertor.
Martha Stewart Member
03/18/2009
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!!
Martha Stewart Member
03/15/2009
I have to agree with Denise63, these cupcakes were too dense for my liking and way too sweet.
Martha Stewart Member
03/03/2009
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.
Martha Stewart Member
02/23/2009
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.
Martha Stewart Member
02/19/2009
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?
Martha Stewart Member
02/13/2009
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!
Martha Stewart Member
02/11/2009
eileen: baking powder looses its leavening properties about 6 months after the package is opened. that could definitely be part of your problem!
Martha Stewart Member
02/11/2009
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!
Martha Stewart Member
02/03/2009
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:(
Martha Stewart Member
01/22/2009
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?
Martha Stewart Member
01/02/2009
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.
Martha Stewart Member
12/15/2008
These cupcakes taste like cotton candy to me. . .more surgary flavor and less strawberry flavor. I would prefer the latter.
Martha Stewart Member
12/13/2008
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!!
Martha Stewart Member
11/26/2008
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.
Martha Stewart Member
11/25/2008
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.
Martha Stewart Member
09/13/2008
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.
Martha Stewart Member
08/28/2008
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!
Martha Stewart Member
08/28/2008
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!
Martha Stewart Member
08/28/2008
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!
Martha Stewart Member
08/28/2008
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!
Martha Stewart Member
08/15/2008
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
Martha Stewart Member
08/12/2008
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)
Martha Stewart Member
08/05/2008
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.
Martha Stewart Member
07/10/2008
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!
Martha Stewart Member
07/09/2008
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.
Martha Stewart Member
06/17/2008
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.
Martha Stewart Member
06/02/2008
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
Martha Stewart Member
05/18/2008
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.
Martha Stewart Member
05/18/2008
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.
Martha Stewart Member
04/22/2008
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.
Martha Stewart Member
04/16/2008
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.
Martha Stewart Member
04/13/2008
I thought that these cupcakes were too dense. Mine turned out more like a snack bread. I wouldn't make these again.
Martha Stewart Member
04/11/2008
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
Martha Stewart Member
04/09/2008
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.
Martha Stewart Member
04/07/2008
HORRIBLE! DON"T WASTE YOUR TIME ON THESE.
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