Name: Strawberry Cupcakes with Strawberry Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3/4 cup unsalted butter (1 ½ sticks); 1 cups and 1/3 granulated sugar; 3 eggs; 2 cups all-purpose flour; 1 teaspoons and 1/4 baking powder; 1/2 teaspoon salt; 1/3 cup heavy cream; 2 tablespoons sour cream; 1/3 cup pureed strawberries; ¾ teaspoon vanilla; 3/4 cups unsalted butter (1 and 1/2 sticks); Pinch of salt; 2 cups and 1/4 powdered sugar; 1 tablespoon + 1 teaspoon all-purpose flour; 1 teaspoon teaspoon vanilla extract; 3 tablespoons pureed strawberries; Additional strawberries (for garnish)

If you are a strawberry lover, you gotta try these Strawberry Cupcakes topped off with Strawberry Frosting. They taste like a fresh burst of Summer!

Remember when cupcakes started becoming all the rage some years back? Well, I was pleased to say I was on the cutting edge of this movement (or so I’d like to claim). That’s huge for me. I’m usually not the person who is first and forthcoming on anything fashionable (food or not) but stick more to a classic route. In the food world, what being on the edge of this really meant is that I was the one standing in the 45-minute line for Sprinkles Cupcakes in Hollywood when my husband and I were traveling there for business (because even when there’s business, there must be some pleasure, right?)

Sprinkles has a special place in my heart. They feel like the “original” start to the hipster cupcake trend. Whether they are or not, I will still shout it from the rooftops that they have THE BEST CUPCAKES. I’ve tasted some other good ones, but Sprinkles still tops it off for me. Why? Just pick one up and you’ll know. They ain’t just fluff, my friends. They have some real substance going on there! But despite the density, they are not dry and heavy, just moist and delicious.

Anyway, my husband and I decided, like all good things, that we must come up with a way to imitate, at least as good as we could. We found some recipe ages ago that claimed to be like the Strawberry Sprinkles Cupcake, but it just wasn’t up to par. So we started messing around. And I think in the end, we’ve come up with something pretty stinkin’ good.

And how about the Strawberry Frosting? Did you know that Sprinkles actually sells “frosting shots”? That’s how good it is folks. And my oldest daughter would agree as her eating method of choice is lick off all the frosting and then maybe, if she’s so inclined, take a few bites of the cake.

Last note: These cupcakes are good fresh, but our AMAZING the next day after frosted and sitting in the fridge overnight. It’s like all the cakey moistness settles in. It’s perfect because then you can actually plan in advance if taking them somewhere and not be baking and prepping up to the last minute (not like I EVER do that. Um, story of my life.).

If you’re doing anything besides chocolate for Valentine’s Day, it’s my firm belief that is must involve berries! Give this recipe a try!

5 from 1 vote

Strawberry Cupcakes with Strawberry Frosting

Course cupcakes, Dessert

Cuisine Gourmet

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Author Ben & Christina Lakey

Ingredients

For the cupcakes:

3/4 cup unsalted butter 1 ½ sticks
1 cups and 1/3 granulated sugar
3 eggs
2 cups all-purpose flour
1 teaspoons and 1/4 baking powder
1/2 teaspoon salt
1/3 cup heavy cream
2 tablespoons sour cream
1/3 cup pureed strawberries
¾ teaspoon vanilla

For the frosting:

3/4 cups unsalted butter 1 and 1/2 sticks
Pinch of salt
2 cups and 1/4 powdered sugar
1 tablespoon + 1 teaspoon all-purpose flour
1 teaspoon teaspoon vanilla extract
3 tablespoons pureed strawberries
Additional strawberries for garnish

Instructions

*For best results, have all ingredients at room temperature when making.

For the cupcakes:

Preheat oven to 350 F for cupcakes or 340 for miniature cupcakes.
Line a tin with cupcake liners.
In medium bowl, using a hand mixer on high, beat together butter and sugar until light and fluffy. Separate two of the eggs.
Add the remaining egg and the two egg yolks to your butter mixture and beat on high until light and fluffy.
Beat the separated egg whites on high until firm peaks; set aside.
In a small bowl, mix together the flour, baking powder, and salt.
In a measuring cup, combine the cream, sour cream, pureed strawberries, and vanilla extract.
Add ½ of the flour mixture to the butter mixture and beat on medium speed until combined.
Slowly beat in the cream mixture on medium speed.
Add the remaining flour mixture and beat on medium speed until just combined.
Don’t over beat; Mixture should be very thick.
Fold in the egg whites with a scraper.
Fill the cupcake cups about ¾ of the way.
Cook cupcakes at 350 for 23-25 minutes, and mini-cupcakes at 340 for 16-18 minutes until the cake springs back when pressed lightly and an inserted toothpick comes out clean.
Tops should be white, not browned. Let cool in pan.

For the frosting:

Beat together butter and salt on medium speed until light and fluffy.
Reduce mixer speed and slowly add powdered sugar and flour.
Beat until well combined.
Add vanilla and pureed strawberries and mix until just blended.
Do not over-mix or frosting will incorporate too much air.
Frosting should be dense and creamy, like ice cream.
Wait until cupcakes have completely cooled to frost. Depending on your frosting design, I like setting the frosting in the fridge for 5-10 minutes so that it spreads a little bit smoother (but if you set it too long, it will be incredibly difficult to frost).

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Christina | Food Apparel

I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.