Tag Archives: Sprinkles

Sprinkles’ Strawberry Cupcake Recipe

ncSprinklesCups2nm A few days ago, I did a post about Sprinkles: The First Cupcake Bakery. And now I’m posting the Sprinkles recipe for their delicious strawberry cupcakes! I didn’t get the recipe from Sprinkles myself…my friend Stephanie told me it was at MarthaStewart.com. Somehow, Martha was able to get ahold of this wonderful recipe! 🙂 I made these cupcakes for a baby shower and they are really good. The cupcakes are sweet and light, and they’re topped with a creamy, buttery frosting. Both cupcakes and frosting are flavored with a strawberry puree that you make in your blender or small food processor. They are such a treat and perfect for any kind of summer get-together. This recipe makes 1 dozen cupcakes. BATTER INGREDIENTS:

  • 2/3 cup whole fresh or frozen strawberries (unsweetened), thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners and set aside. Place strawberries in a blender or small food processor; process until pureed. This should make about 1/3 cup of puree. 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 a large bowl or your stand mixer bowl, cream butter on medium-high speed until light and fluffy. Gradually add sugar and mix until butter and sugar are well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. Then, with mixer on low, slowly add half of the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Add the remaining flour mixture slowly, and mix until just blended. Divide the batter evenly among prepared muffin cups. Bake at 350 degrees for 20-23 minutes, or until tops are just dry to the touch (the original recipe says 22-25 minutes, but mine were done around 21 minutes, so I lowered the baking time…you might want to check the cupcakes at 20 minutes if your oven tends to run hot). Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. SPRINKLES’ STRAWBERRY FROSTING:

  • 1/2 cup frozen strawberries (unsweetened), thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of salt
  • 3 1/2 cups powdered sugar, sifted (I didn’t sift mine, and it still turned out good!)
  • 1/2 tsp. pure vanilla extract

Place strawberries in a blender or small food processor; process until pureed; set aside. In mixer bowl, beat butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioner’s sugar; beat until well combined. Add vanilla and 3 Tbsp. strawberry puree (if you have extra puree, save it for the next time you make a smoothie!); mix until just blended (do not overmix). Frosting consistency should be dense and creamy. I frosted my cupcakes by putting a large dollop on each cupcake and adding a strawberry on top. ncSprinklesCups1nm You can frost them your favorite way; putting little sprinkles on top would be cute, too. Here’s what the actual Sprinkles version looks like (photo courtesy of MarthaStewart.com):

Any way you decorate them, they’re sure to be a hit! Linked to Sundae Scoop, Potluck Sunday, Sunday Showcase, Mouthwatering Monday, Market Yourself MondayJust Something I Whipped Up Monday, Cupcake Tuesday, Topsy Turvy Tuesday, Rednesday.

Sprinkles: The First Cupcake Bakery

I had heard about the wonderful cupcake cafe in Beverly Hills called Sprinkles, but had no idea that it was the world’s first cupcake bakery! The owners were sure on to something when they opened in the spring of 2005…the cupcake craze continues to grow and so do the number of cupcake bakeries. Sprinkles itself has 7 locations nationwide (Beverly Hills, Chicago, Dallas, Houston, Newport Beach, Phoenix and San Fransisco) with plans to open more soon.

These photos, from the Sprinkles website, give you an idea of how they decorate their cupcakes. Like the Sprinkles logo, the cupcakes have a clean, fresh look that is very eye–catching. You can imagine just by looking at the pictures how creamy and yummy the frosting must be!

The made-from-scratch cupcakes are described on the website as “simple and satisfying desserts handcrafted from the best ingredients.”  Ingredients like “sweet cream butter, bittersweet Belgian chocolate, pure Madagascar Bourbon vanilla, fresh bananas and carrots, real strawberries and natural citrus zests.” Yum! And the cupcakes are decorated in a variety of ways: with the Sprinkles trademark modern “dots,” rich chocolate sprinkles from France, or seasonal sugar decorations.

If you’re lucky enough to live near a Sprinkles cupcake cafe, you probably know how good they are. I have not been to a Sprinkles yet, but the next time I’m near one, I’m going! 🙂