Simple & sweet. And fruity. These cupcakes… I tell ya.
Typically, I gravitate towards chocolate when given the choice of classic flavors. Next is usually vanilla. Then Strawberry. My only go-to strawberry pick is a milkshake from In-N-Out (perfect with a burger). These cupcakes however, are just the right amount of slightly tart & fruity, mixed with sweet. I found this recipe a few years ago and have been making them ever since, with no major changes. They are perfection. If you can’t get to a Sprinkles, these are the next best thing.
This strawberry frosting is sooo good. I used a similar recipe for my Strawberry-Lemonade Cupcakes too. It would be perfect on a shortcake with fresh strawberries too. Or eat it with a spoon, I won’t judge.
- ⅔ cup Frozen Strawberries, thawed (you will only use ⅓ Cup Strawberry Puree)
- 1½ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon coarse Sea Salt
- ¼ cup Whole Milk, room temperature
- 1 teaspoon Vanilla Extract
- ½ cup Unsalted Butter, room temperature (1 stick)
- 1 cup Granulated Sugar
- 2 Egg Whites, room temperature
- 1 Egg, room temperature
- ½ cup Frozen Strawberries, thawed (you will only use 3 Tablespoons Strawberry Puree)
- 1 cup Unsalted Butter, slightly cold
- PInch of coarse Sea Salt
- 4 cups Powdered Sugar, sifted
- ½ teaspoon Vanilla Extract
- Preheat oven to 350 degrees F. Line 1 standard muffin pan with 12 paper liners and set aside.
- Place thawed strawberries in a food processor and blend until pureed (strain seeds if you like). Set this aside for now.
- In a medium bowl, combine the flour, baking powder and salt together, set aside. In a small bowl, whisk together milk, vanilla and ⅓ cup strawberry puree, then set it aside.
- In the the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high for about 3-5 minutes until light & fluffy. Add in the sugar gradually and continue to beat until well combined and fluffy.
- Reduce speed to low and add the eggs and egg whites, one at a time, mixing & scraping the sides after each addition for about 30 seconds.
- At low speed (scraping the sides down as needed), add in ½ of the dry ingredients, mixing until just blended. Next add the milk mixture, continue mixing until just blended. Finish by adding the rest of the dry ingredients, mixing until just blended.
- Distribute the cupcake batter evenly among cupcake wells, they should be about ¾ full. Bake for about 20-22 minutes (or until inserted toothpick comes out clean and tops are just dry to the touch). Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool until room temperature.
- Place thawed strawberries in a food processor and blend until pureed (strain seeds if you like). Set aside for now.
- In the the bowl of an electric mixer, beat the butter and salt on medium until fluffy with the paddle attachment. Reduce speed to low, add sugar slowly until sugar is moistened, about a cup at a time. Add the vanilla and 3 Tablespoons of Strawberry puree (no more). Discard or save any puree leftovers for another use. Continue to mix at low speed until combined. Add a little more sugar (a ½ cup at a time) if it's too thin or runny. Transfer frosting to pastry bag fitted with a decorating tip. Top each cupcake a swirl of frosting.
*Optional: push strawberry puree through a fine mesh strainer to remove seeds.
*Because of the puree, this frosting might need a bit more powdered sugar for it to set. Add as needed.
*Recipe barely adapted from Martha Stewart's Sprinkles Cupcake & Frosting recipes