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Sprinkles’ Strawberry Cupcakes

Sprinkles Strawberry Cupcakes
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Tender, naturally pink cupcakes infused with real strawberry puree and freeze-dried berry powder, finished with a fresh strawberry buttercream.

Ingredients

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Cupcake Batter

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 tbsp ground freeze-dried strawberries
  • ½ cup fresh strawberry puree
  • ¼ cup buttermilk (room temperature)
  • 1 tsp pure vanilla extract
  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large egg whites (room temperature)

Strawberry Buttercream

  • ⅓ cup fresh strawberry puree
  • 1 tbsp ground freeze-dried strawberries
  • 1 cup unsalted butter (cool room temperature)
  • ¼ tsp fine sea salt
  • 2 ½ cups confectioners’ sugar (sifted)

Instructions

  1. Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground freeze-dried strawberries.
  3. In a separate cup, stir together strawberry puree, room-temperature buttermilk, and vanilla extract.
  4. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3–4 minutes until pale and light. Stream in egg whites on low-medium speed until smooth.
  5. With mixer on low, alternate adding flour blend (in 3 additions) and buttermilk mixture (in 2 additions), starting and ending with dry ingredients. Finish with a gentle spatula fold.
  6. Divide batter evenly among 12 liners. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  7. For the frosting, stir freeze-dried berry powder into the ⅓ cup strawberry puree; rest for 5 minutes.
  8. Cream butter and sea salt in mixer until light. Gradually blend in sifted confectioners’ sugar on low, then add the strawberry puree mixture. Mix until smooth and spreadable.
  9. Frost cooled cupcakes and let rest at room temperature for 30 minutes to set before serving.

Notes

  • Puree Tip: Puree fresh hulled strawberries in a mini food processor until smooth. Strain through a fine-mesh sieve if you prefer a seedless finish.
  • Temperature Matters: Ensure buttermilk and egg whites are at true room temperature to prevent the creamed butter from seizing during mixing.
  • Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Find it online: https://cakeshungry.com/sprinkles-strawberry-cupcakes/