Strawberry Cupcake from Sprinkles Cupcakes features moist vanilla cake infused with fresh strawberry puree, topped with smooth strawberry buttercream frosting and a sprinkle of juicy strawberry bits, delivering a vibrant and sweet berry delight in every bite.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cupcake/muffin pan
- Cupcake liners
- Ice cream scoop or spoon (for batter)
- Cooling rack
- Food processor or blender (for strawberry puree)
- Offset spatula or piping bag (for frosting)
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 2 large egg whites
- 1/4 cup whole milk
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 cup fresh strawberries, hulled and pureed
- 1/2 cup unsalted butter (room temperature, for frosting)
- 2 cups powdered sugar
- 1/3 cup fresh strawberries, hulled and pureed (for frosting)
- Pinch of salt (for frosting)
- Chopped or diced fresh strawberries (for garnish)
Using fresh strawberries both in the cake batter and frosting is essential to achieve the authentic flavor of the Strawberry Cupcake from Sprinkles Cupcakes. Pureeing the strawberries in a food processor or blender ensures a smooth and vibrant infusion throughout the cupcake. Room temperature unsalted butter is key for creating a moist cake texture and a smooth, creamy buttercream frosting. Measuring ingredients precisely with proper tools like measuring cups and spoons will help maintain the perfect balance of sweetness and moisture. Your strawberry cupcake copycat will come alive with juicy strawberry bits sprinkled on top, mirroring the signature treat from Sprinkles Cupcakes.
Instructions
- Preheat oven to 350°F (175°C).
- Line cupcake/muffin pan with cupcake liners.
- Puree fresh strawberries using a food processor or blender; set aside.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat 1/2 cup butter and granulated sugar until light and fluffy.
- Add egg and mix until combined.
- Add egg whites one at a time, beating after each addition.
- Mix in sour cream and vanilla extract.
- Combine milk and 3/4 cup strawberry puree in a separate small bowl.
- Alternately add flour mixture and milk-strawberry mixture to the wet ingredients, starting and ending with flour mixture; mix after each addition.
- Fill cupcake liners 2/3 full with batter using an ice cream scoop or spoon.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For frosting, beat 1/2 cup butter until creamy.
- Gradually add powdered sugar and pinch of salt while mixing.
- Add 1/3 cup strawberry puree and beat until smooth and fluffy.
- Frost cooled cupcakes using an offset spatula or piping bag.
- Garnish with chopped or diced fresh strawberries.
Substitution
Strawberry Cupcake from Sprinkles Cupcakes copycat menu captures the essence of fresh strawberries through both the vanilla cake batter and the smooth strawberry buttercream frosting. If fresh strawberries are out of season or unavailable, you can substitute with frozen strawberries, thawed and drained well to avoid excess moisture. Using a blender or food processor ensures a fine puree that integrates seamlessly into the batter and frosting. When measuring sticky ingredients like the strawberry puree, lightly oil your measuring cup or spoon for easier transfer. To maintain the cupcake's moisture, gently fold the puree into the batter without overmixing, preserving the light texture you expect from the original recipe.
Tips
Ensure your butter is at room temperature before mixing to achieve a light, fluffy cake texture. When folding in the flour and milk-strawberry mixture, mix gently to avoid deflating the batter, which keeps cupcakes moist and airy. Use an ice cream scoop to evenly portion batter into cupcake liners, ensuring uniform baking. For best frosting results, add strawberry puree gradually while beating to maintain a smooth, fluffy consistency that spreads easily on cooled cupcakes.
Nutritions
Your Strawberry Cupcake from Sprinkles Cupcakes offers a balance of nutrients primarily sourced from fresh strawberries, butter, and eggs. Strawberries provide vitamin C and antioxidants, while eggs contribute protein and essential amino acids. The butter and powdered sugar add fats and carbohydrates, resulting in energy-dense but nutrient-rich treats. Consuming these cupcakes in moderation can satisfy your sweet cravings while supplying small amounts of beneficial nutrients.
Storage
Store your Strawberry Cupcakes in an airtight container at room temperature for up to 2 days to maintain the moist vanilla cake texture and vibrant strawberry buttercream flavor. For longer storage, refrigerate the cupcakes for up to 5 days, but allow them to come to room temperature before serving to enhance taste and softness. Avoid freezing the cupcakes with frosting, as the texture and flavor of fresh strawberry puree and buttercream may be compromised upon thawing.
Variation or Alternatives
You can substitute fresh strawberries with frozen ones by thawing and draining excess moisture to maintain the cupcake's texture. For a dairy-free option, replace whole milk and sour cream with almond milk and coconut cream, ensuring similar moistness and richness. Swap vanilla extract for strawberry extract to intensify the berry flavor in both cake and frosting. Use a piping bag with a star tip to create decorative frosting swirls, enhancing presentation and texture of your strawberry cupcakes.
Allergies
The Strawberry Cupcake contains common allergens such as eggs, dairy (butter, milk, sour cream), and wheat (all-purpose flour), which may cause reactions for those with sensitivities. Fresh strawberries can also trigger allergic responses in some individuals, especially those allergic to certain fruits. If you have a history of food allergies, make sure to review all ingredients carefully before enjoying your treat.
Why this recipe?
Sprinkles Cupcakes' Strawberry Cupcake is celebrated for its moist vanilla cake base infused with fresh strawberry puree, delivering a naturally sweet and tangy flavor profile. The signature cream cheese frosting is whipped to perfection, providing a smooth and tangy complement that enhances the overall taste experience. Unique textures from real strawberry pieces and a hint of lemon zest create a refreshing twist that appeals to both traditional and adventurous dessert lovers. You'll find making a copycat version rewarding because it captures the authentic taste while allowing customization to suit your personal sweetness and freshness preferences.