With this Sprinkles Strawberry Cupcakes recipe, you can enjoy the famous bakery’s delectable strawberry cupcakes in the comfort of your own home!
This post was originally published April 2nd, 2012.
When Sprinkles Cupcakes opened in La Jolla (a mere 15 minute drive from my house) a year and a half ago, I was elated. And yes, I was one of the insane people who waited in line for 2 hours (with a toddler) and bought every single flavor. I am still, to this day, trying to work off the pounds I gained from that glutinous indulgence.
Being the avid baker that I am, it is very hard for me to find a bakery that I can thoroughly enjoy, which is probably a good thing for my hips and wallet! And 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 favorites at Sprinkles is their strawberry flavor. They add real, fresh strawberry purée to both the cake batter and frosting. So good! Luckily, I did not have to search very far to find out how to make them at home, as the owner of the famous bakery published her recipe in the Oprah magazine.
Why You’ll Love Making Sprinkles Strawberry Cupcakes
- You will love that these strawberry cupcakes are dense, yet moist and full of authentic fresh strawberry flavor.
- The strawberry frosting is not overly sweet (which is a big plus in my book) is a gorgeous, naturally pink hue.
- They go quick! This recipe yields the perfect amount for a 12-cupcake muffin pan. I barely had time to take these photos before the cupcake monster (my cousin) and children gobbled them all up!
Tips For Making Sprinkles Strawberry Cupcakes
- Make sure all ingredients are room temperature before combining.
- Mix in the flour and strawberry buttermilk by hand with a spoon so you don’t over-mix, which will result in a dry cupcake.
- For best results, use an offset spatula to spread the frosting onto the cupcakes.
More Like Sprinkles Strawberry Cupcakes Recipe
Now you can enjoy your favorite bakery's cupcakes at home!
- 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
- 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 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 buttermilk, 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.
Then slowly add half the flour mixture and mix by hand with a spoon until just blended.
Add the buttermilk mixture and then 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.
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.
Recipe used directly from the Oprah website.
This post may contain affiliate links. Thank you for supporting The Seaside Baker.