Sprinkles’ Strawberry Cupcakes with Strawberry Buttercream


This past weekend I took the train out to Connecticut for my best friend’s daughter’s 2nd birthday.  (I toy with retiring the phrase “best friend” now that I’m 30, but haven’t been able to make the leap yet. I consider it improvement that I don’t say BFF anymore… in public).

 I knew exactly what I’d be making for dessert, the delicious strawberry cupcakes from the famed Sprinkles Bakery based in L.A.  Sprinkles bakes the best cupcakes of any bakery I have ever tasted.  Ever.

I tasted one of these beauties shortly after Sprinkles came to Manhattan and I just knew it would be a hit with adults and children alike.  There is a fresh strawberry puree swirled into the batter and the frosting, providing you with a naturally tinted crumb and buttercream.  They are unlike any other cupcake I have tasted, both sweet and fresh at the same time.  Miss Ava Rose, the fabulous birthday girl, gobbled one up almost entirely before carelessly tossing it aside at the sight of an Elmo balloon. These are good, but I won’t even pretend to be able to compete with Elmo.



 2/3 cup whole fresh or frozen strawberries, thawed

1 ½ cups all-purpose flour, sifted

1 teaspoon baking powder

¼ teaspoon coarse salt

¼ cup whole milk, room temperature

1 teaspoon pure vanilla extract

½ cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Sprinkles’ Strawberry Buttercream Frosting (recipe below)


Preheat oven to 350 degrees. Line a 12-cup 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. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.


½ cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 ½ cups confectioners’ sugar, sifted

½ teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. 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 (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

9 thoughts on “Sprinkles’ Strawberry Cupcakes with Strawberry Buttercream

  1. When you make a trip to California, we will go to Sprinkles together. I’m gluten-free so I LOVE their gf Red Velvet cupcakes with Cream Cheese Frosting :)

  2. I have made these twice now, and mine never dome! As soon as I take them out of the oven, they shrink!!! Any idea what I could be doing wrong?!

    • Kim,
      I haven’t had that problem with this recipe but have before with a different one. These are the variables you need to check:
      Is your baking powder outdated?
      Did you over mix the batter?
      Did you under-bake them? This is a common cause for shrinking cupcakes.
      If all of these factors are in check, try chilling the batter considerably before baking.
      Let me know how you make out and thanks for writing!

      • Thanks Kathleen!! I just bought new baking powder, because I thought that might have been the problem…tried not to overmix the batter, but starting to think that maybe they were under-baked…I took them out at 22 minutes. I saw a few reviews on Martha Stewart’s site about adding baking soda…have you seen that, or tried it?

        • I hadn’t seen that, but give it a shot. I’d predict that between baking them for another couple of minutes and adding some baking soda, they should hold their shape for you. Let me know how you make out with the next batch. Stick with it, as they are really wonderful.

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