Countdown to Summer! {Fresh Strawberry Cupcakes}

22 May

It definitely feels like summer is on the way this week! The number of meals eaten outside is steadily increasing, summer hours were just announced at work {woo hoo!}, Memorial Day is just around the corner, and our neighbors gathered last weekend for the annual neighborhood block party! One of my favorite flavors of summer has to be fresh strawberries, so I decided on the occasion of the block party, I would try out a new recipe for strawberry cupcakes!

Based on my house number and the rules of the potluck, I was really supposed to be making a side dish {which I did – Beer Baked White Beans}; but, as you know, it’s pretty hard for me to resist an opportunity to do some baking! I went to one of the most reliable sources I know to find a new recipe – Martha Stewart. The recipe I found is for Sprinkles’ Strawberry Cupcakes, and I am so happy with how these came out. They are a perfect consistency and so delightfully fresh and summery. Here is the original recipe as I made it.

{Sprinkles’ Strawberry Cupcakes}

source: Martha Stewart – makes about 40 mini cupcakes

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon 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

Fresh strawberry puree … yum!

Preheat oven to 350 degrees. Line a 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 {10-12 minutes for mini cupcakes}. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

 {Sprinkles’ Strawberry Frosting}
source: Martha Stewart – more than enough to frost 40 mini cupcakes
  • 3 tablespoons fresh strawberry puree {left over from cupcake batter}
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
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; mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
If you’re using a pastry bag to frost your cupcakes, here’s a tip that may be common sense to everyone else, but that I found very helpful! Place the tip of your bag at the bottom of a tall glass and fold the excess over the sides, like so:
Now you have a stable base to scoop all of that delicious frosting into your bag using a spatula or spoon, like so:
I hope you will give this recipe a try and enjoy these little cupcakes as much as my neighbors and I did! Happy summer!

3 Responses to “Countdown to Summer! {Fresh Strawberry Cupcakes}”

  1. Emily May 22, 2012 at 10:18 am #

    They look and sounds amazing. I was just checking out the Taste of Georgetown site yesterday and they list a couple recipes from different vendors, including this exact one as the Sprinkles submission. How funny. I was thinking how I wanted to try that (along with the carrot cake recipe from Baked and Wired), so I’m glad you already tried it and had such successful results. Of course, I never doubted you would.

    • kpolon May 27, 2012 at 9:04 pm #

      That’s really funny! I want to try the Baked & Wired carrot cake recipe too! I was just thinking I need to add a carrot cake to the repertoire!


  1. Up, Up, and Away – A Hot-Air Balloon /Travel-Themed Baby Shower – Part 2 | Short Pockets Number Two - July 18, 2013

    […] look at the sweet section of the table.  Kelli tackled her delicious Sprinkles’-inspired Fresh Strawberry Cupcakes while I made my go-to chocolate and vanilla buttercream cupcakes.  Having some success with […]

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