When Sprinkles Cupcakes opened in La Jolla (a mere 15 minute drive from my house) a year and a half ago, I was elated. I was one of the insane people who waited in line for 2 hours (with a toddler) and bought every flavor. I am still, to this day, trying to work of the pounds I gained from that glutinous indulgence.
Being the avid baker that I am, it is very hard for me to a bakery that I can thoroughly enjoy, which is probably a good thing for my hips and wallet! Sprinkles Cupcakes is one of very few places that I actually request for my birthday (I really don’t like making my own birthday cake). However, every time I go in there, I have a hard time walking out with just one. Therefore, in an effort to reduce my cupcake indulging budget I decided to replicate them at home.
One of my favorite flavors at Sprinkles is the strawberry flavor, which uses only fresh strawberries in the batter and frosting. I did not have to search very far, as the owner of the famous bakery published her recipe in the Oprah magazine.
The cupcakes were fabulous! A dense, yet moist cake full of strawberry flavor, and the frosting was not overly sweet and naturally pink. The recipe only made 12 cupcakes, but I will double them next time, because I barely had time to photographed them before the cupcake monster (my cousin) and children gobbled them up.
Sprinkles’ Strawberry Cupcakes
- 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
- 1 1/2 cups all-purpose flour , sifted
- 1 tsp. baking powder
- 1/4 tsp. coarse salt
- 1/4 cup buttermilk , room temperature
- 1 tsp. 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
Preheat oven to 350°. 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.
* I put the filled pans into a 350 degree oven, and then reduce the temperature to 325 degrees and bake for 25 minutes. This method produces rounded puffed tops.
Sprinkles Strawberry Frosting
- 1/3 cup strawberry puree
- 1 cup unsalted butter, slightly cold
- 1/4 tsp salt
- 2 1/2 cups confectioners’ sugar, sifted
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.