PIN THIS RECIPE FOR LATER Be still my strawberry-loving heart. These strawberry cupcakes, you guys… they are so good! I based this strawberry cupcake recipe off of these Strawberry Cheesecake Cupcakes from the Sprinkles cookbook (<– you need it!), because if anybody knows cupcakes, it’s the Sprinkles bakery. We experienced a Sprinkles cupcake first in 2016 on our trip to Florida, and I’m hooked. They are so moist and perfect, and it’s obvious from the cookbook that a lot of thought goes into the ingredients and technique. I added some extra strawberries and the flavour is still mild (but delicious!), so if you are looking for an intense strawberry flavour try some of my tips below. That being said, the recipes are also easy and not fussy, and totally doable for any home cook. (Even a home cook with a baby on her hip or preschoolers who like to “help” 😉 ). Strawberry season has not reached us here in Manitoba yet — we have maybe another month or so of anticipation but I know it’s always worth the wait. There’s nothing like fresh, local strawberries and I can’t wait to make these again with the real deal. I know that my Southern friends are already well into the season, so I’m stocking up on strawberry recipes for all of us!
How to make Strawberry Cupcakes:
For these cupcakes, fresh or frozen strawberries will work perfectly, which makes them great for enjoying year round. If you are using frozen strawberries, be sure to thaw them before pureeing, then proceed with the recipe. I have updated the recipe since the original to add in ¼ cup strawberry jam — I find it gives an extra boost of strawberry flavor that we love! (There are 2 changes that aren’t in the original video: the jam, and the butter being melted, which makes it easy to whip these up with just a whisk!)
Tips for making Strawberry Frosting:
For this recipe, I chose to make a Strawberry Swiss Meringue Buttercream, because it is my favorite frosting of all-time. There’s just nothing that comes close in flavour or texture. It’s sweet, but not overly sweet, and it’s light and fluffy and creamy without ever being gritty or heavy. If you haven’t tried it, you need to! If you don’t have egg whites or you’re not feeling that adventurous — swiss meringue buttercream is a bit tricky and more time consuming! — you can make a simple buttercream or whipped cream instead, or try the cream cheese frosting on my Strawberry Cheesecake Cupcakes. They will still be delicious! Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
