Sprinkles Cupcakes

It wouldn’t be a birthday celebration without cupcakes, now would it?  Thanks to its proximity to all of the best shopping in Beverly Hills, a Sprinkles cupcake is a common treat for me during a busy day of prepping.  My favorite is their mini variety pack which has twelve different flavors in bite size form.  Let’s be honest, it’s a dream!  Luckily, owner Candace Nelson was generous enough to share her recipe for her perfectly sweet strawberry cupcakes with Martha Stewart so now we can all create these tasty treats in our own kitchens!
{Makes 1 dozen}



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


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. 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. 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. 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. 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. 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.



  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract


  1. 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.

{Image via Sprinkles}

  1. Now I know what I’m doing this weekend! Not sure if I’m going to head to Trader Joes for ingredients, or just be lazy and head up to Beverley Hills to buy them ready made instead!

    • I’m sure both would be equally tasty 🙂 Hope you are well! Xo

  2. Those look just like Sprinkles cupcakes! They are beautiful and sound so tasty 🙂

  3. Really nice cupcakes! I would like to showcase this recipe on my cupcake recipes & ideas blog if you agree. Best regards

    • Sorry for the delayed response! Please feel free to share away 🙂

  4. Pingback Looking Back at 2012 | The Effortless Chic

  5. Pingback Sprinkles cupcake! | SUPERAD, Miles de imagenes para Postear