Strawberry cupcake recipe adapted from Sprinkles Bakery
Ingredients
1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
4 oz. unsalted butter (1 stick)
1 cup sugar
1 large egg
2 egg whites
¼ cup whole milk (can use butter milk too)
½ cup strawberry puree
1 tsp. vanilla extract
STRAWBERRY BUTTERCREAM FROSTING
12 tablespoons unsalted butter, softened
¼ cup strawberry sauce (below)
2 ounces cream cheese, softened
3½ cups confectioner’s sugar
¼ teaspoon salt
Strawberry Sauce
1 cup fresh or frozen strawberries
¼ cup water
2 tablespoons sugar
Sprinkles are optional
Instructions
Sift together flour, baking powder, soda, salt. Set aside
Mix together strawberry puree, milk, vanilla. Set aside.
Cream butter until fluffy.
Add sugar to butter until well mixed.
Add egg and egg white on medium speed.
Add half of dry ingredients on low speed.
Add in wet ingredients (milk, strawberry mixture).
Add remaining flour mixture just until mixed. DO NOT OVER MIX.
Bake at 350 for 20 minutes.
Cool, frost with strawberry frosting.
FROSTING RECIPE STARTS HERE
Mix butter and strawberry puree on medium speed.
Add confectioner’s sugar, until smooth. Add Vanilla.
Recipe by Spinach Tiger at https://spinachtiger.com/finally-strawberry-cupcakes-using-only-fresh-strawberries/