Sweet Strawberry Cupcakes From Sprinkles Cupcake Shop Recipes

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SPRINKLES' STRAWBERRY CUPCAKES



Sprinkles' Strawberry Cupcakes image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 11

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

Steps:

  • 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.

SPRINKLES' STRAWBERRY FROSTING



Sprinkles' Strawberry Frosting image

This Sprinkles' Strawberry Frosting recipe is the perfect topper for Candace Nelson's Strawberry Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 dozen cupcakes

Number Of Ingredients 5

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Steps:

  • Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

LOW CARB STRAWBERRY CUPCAKES WITH VANILLA FROSTING



Low Carb Strawberry Cupcakes with Vanilla Frosting image

Sugar-free low carb strawberry cupcakes. These cupcakes are a great replacement for the real thing without all the sugar.

Provided by Laura Kennedy

Time 1h10m

Number Of Ingredients 16

1 cup of fresh strawberries
1/3 cup of butter (or coconut oil)
1/3 cup of cream (or coconut milk)
1 tsp apple cider vinegar
1 Tbsp vanilla
2 large eggs
1 cup almond flour (I like Bob's Red Mill)
1/4 cup coconut flour ( I like Anthony's)
1 tsp baking powder
1/4 tsp xanthum gum
1/4 tsp salt
1/2 cup powdered erythritol
1 cup cream cheese
1 cup heavy whipping cream
1/2 cup powdered erythritol
1 Tbsp vanilla

Steps:

  • Preheat oven to 350F.
  • Roast sliced strawberries on a cookie tray lined with parchment paper for 10-20 minutes. Keep an eye out on them. Pull them out before they start browning.
  • Chop strawberries into small bits, and reserve any juices.
  • Preheat oven to 350 and prepare a standard muffin tin with 9 cupcake liners.
  • Add eggs to a mixing bowl and mix on high for 2 minutes.
  • Add vanilla, cream, melted butter, vanilla, and apple cider vinegar to egg mixture and blend until well incorporated.
  • Sift almond flour, coconut flour, baking powder, xanthan gum, salt, and powdered erythritol in a large bowl.
  • Gently add the egg mixture to the dry ingredient mixture. Do not over mix.
  • Fold in roasted strawberries.
  • Divide batter between the 9 cupcake liners. Filling each liner 3/4 the way full. A standard ice cream scoop is the perfect measurement for this and keeps everything neat and tidy.
  • Bake in a 350F oven for 20-25 minutes or until a tooth pick inserted comes out clean.
  • Cool on a cooling rack for about an hour before adding frosting.
  • Cube one cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
  • Add vanilla, powdered erythritol and food dye. (I added a touch of pink)
  • Add 1 cup of full fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whip cream and cream cheese fluffy up and resemble buttercream frosting.
  • Do not over beat. Over beating will cause the mixture to liquify.

Nutrition Facts : Calories 356 calories, Carbohydrate 8.5 grams carbohydrates, Cholesterol 127.5 milligrams cholesterol, Fat 34.1 grams fat, Fiber 3.1 grams fiber, Protein 7.4 grams protein, SaturatedFat 16.7 grams saturated fat, ServingSize 1, Sodium 163.8 milligrams sodium, Sugar 3.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SWEET STRAWBERRY CUPCAKES FROM SPRINKLES CUPCAKE SHOP



Sweet Strawberry Cupcakes from Sprinkles Cupcake Shop image

People wait in line for cupcakes from Sprinkles Cupcakes, a cupcake shop with a new store location in Palo Alto. Co-owner and pastry chef Candace Nelson shares a recipe for strawberry cupcakes.

Provided by amy306210

Categories     Dessert

Time 1h22m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 cup whole milk, at room temperature
1/4 cup pureed strawberry (use all-natural frozen that have been thawed)
1 teaspoon pure vanilla extract
1 cup unsalted butter, firm but not cold
1/8 teaspoon kosher salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 tablespoons pureed strawberries (use all-natural frozen that have been thawed)

Steps:

  • Preheat oven to 350 degrees.
  • Fill a 12 cup cupcake pan with cupcake liners.
  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • Add vanilla and strawberry puree to milk and set aside.
  • In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
  • Slowly add egg and egg whites and mix on medium speed until blended.
  • With mixer on low speed, add half the flour mixture until just blended.
  • Add milk mixture and mix just until blended.
  • Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
  • Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
  • Frosting: Beat butter and salt on medium speed until light and fluffy.
  • Reduce speed and gradually add confectioner's sugar and beat until incorporated.
  • Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.

Nutrition Facts : Calories 476, Fat 23.8, SaturatedFat 14.8, Cholesterol 77, Sodium 158.8, Carbohydrate 64.3, Fiber 0.5, Sugar 51.5, Protein 3.2

STRAWBERRY CUPCAKES



Strawberry Cupcakes image

I love strawberry cake, but I have gotten too spoiled to buy the box kind. I searched online for a from-scratch version, and here it is! They come out less sweet and a bit more muffin-like than the cake mix would.

Provided by Vye367

Categories     Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/4 cup butter
1 egg
1/2 cup yogurt
1 teaspoon vanilla
1/2 cup strawberry, mashed
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees; line 12-count muffin tin with paper liners.
  • Beat sugar and butter until light and fluffy.
  • Add egg, yogurt, and vanila, blending until smooth.
  • Slowly add dry ingredients until just incorportated, then beat in strawberries.
  • Drop batter into liners and bake for 20-25 minutes, or until toothpick comes out clean.
  • I like these best with a chocolte frosting (like a chocolate-covered strawberry!) but they are (almost) as good unfrosted.

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