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Sprinkles’ Strawberry Cupcakes

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Ingredients

1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon coarse salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
2/3 cup whole fresh or frozen strawberries, thawed
2 large egg whites, room temperature
1 1/2 cups all-purpose flour, sifted
Sprinkles' Strawberry Frosting
1 teaspoon baking powder

Sprinkles’ Strawberry Cupcakes

  • Medium

Ingredients

Directions

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This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes.

Steps

1
Done

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

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.

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