This is a dainty recipe, making only 12 cupcakes. Double it as needed. Adapted from Sprinkles’ Strawberry Cupcake recipe.
Author:Charity
Cook Time:22 mins
Total Time:22 mins
Yield:12 cupcakes 1x
Ingredients
Scale
1 cup whole fresh or frozen strawberries, thawed
1/4 cup whole milk
2 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 large egg white, room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat the oven to 350 degrees F and prepare a 12 cupcake pan with paper liners.
Measure the strawberries BEFORE you puree them. Then pulse them in a blender or food processor until liquified. Add the milk and vanilla, pulse to mix, then set aside.
In a separate bowl or mixer grinder, cream the butter for about 2 minutes. Add the sugar and cream again. Add the eggs, one at at time, then the egg white. Mix until blended completely.
Into the butter mixture, sift the flour plus baking powder and salt. (Do this all together, using a sifter or small metal strainer.) Fold in the flour mixture but don’t over-mix.
Now add the strawberry mixture and mix until JUST combined.
Fill each cupcake liner with about 1/4 cup of batter.
Bake for 22 minutes. Remove from oven and let cool on a wire rack. Make sure the cakes are COMPLETELY cooled before you try to frost them.