We love strawberries around these parts, and we’re happy to gobble them up straight from the container. Last week, my daughter suggested we bake up some fresh strawberry cupcakes. We got the Sprinkles batter recipe from Martha Stewart and made our own cream cheese frosting and dipped berries. You could use strawberry extract or strawberry jelly in the batter and icing, but I think the fresh berries make these cupcakes fabulous. If you live in farm country like we do, use farm fresh berries to take this to another level of awesome. If you really want to impress your guests, grow your own berries.
Or just lie and say you did. Whatever.
If you aren’t confident in your from scratch baking skills, you can opt to use a box mix for your cupcakes. We’re not at all adverse to that approach. Adding 1 cup pureed strawberries to the batter OR grab the cupcake recipe from Martha. It’s delish!
- 12 Strawberry cupcakes (We used Martha Stewart's Sprinkles Cupcake recipe or you can use a vanilla box mix and add ⅔ cup pureed strawberries to the batter)
- 2 Containers strawberries (12 to dip, 2 cups for frosting (about 22 midsize berries), 1 cup for batter (about 11 midsize berries)
- 2 Cups Ghiradelli white chocolate morsels
- Neon food color in pink
- 2 cups pureed strawberries
- ½ cup confectioner's sugar
- 6-8 drops neon pink food coloring
- 2 sticks room temperature butter
- 2 packages room temperature cream cheese
- 1 cup Confectioner's Sugar
- 1 tsp Vanilla
- Neon Food Color in Pink
- 12 Cupcake liners
- Parchment paper sheets
- Cookie sheet or large platter
- Large open star icing tip with pastry bag
- Cupcake tray
- Cooling racks
- Line cupcake tray with cupcake liners.
- Mix and bake the cupcakes. (If you are using a box mix, puree ⅔ cups strawberries and add to batter.)
- Cool them on a wire rack.
- Melt the white chocolate chips in a double boiler or in a microwave in 15-30 second increments, stirring in between.
- Add 2-4 drops of pink food coloring, mix with a spoon.
- Wash, rinse, pat dry 12 medium size strawberries.
- Grab them by the tops, dip into the chocolate swirling around to get full coverage.
- Place the berries on a baking sheet or platter lined with parchment paper.
- Cool these in the refrigerator.
- Puree 2 cups strawberries in a food processor.
- Strain the pureed berries to remove most of the seeds.
- Place the strained berries and ½ cup confectioner's sugar in a pan and heat/reduce on medium heat, stirring frequently.
- Place paddle attachment on mixer, thoroughly cream the butter and cream cheese.
- Add the vanilla extract.
- Add the confectioner's sugar, mix thoroughly.
- Add the cooled strawberry puree mixing thoroughly.
- Cut tip from pastry bag, insert open star tip, spoon icing into bag. You can place the bag into a tall glass and wrap the top around the edges. This helps minimize the mess!
- Pipe the icing on the cupcakes using the largest tip, start on the outer edge swirling your way into the center. Repeat for all cupcakes. Let the icing set in the refrigerator, take them out about 15 minutes before serving.
Serve side by side, or place strawberry into the icing! Either way…place them both into your mouth ASAP. YUM!
We love the simplicity of this presentation, but you can add sprinkles or pink pastilles to jazz these up if you prefer. Sometimes less is more and sometimes more is more! (My daughter Avalon poured the extra pink chocolate on some parchment paper, added sprinkles, let it cool, broke it into shards and added it to her cupcake! It’s an edible work of Modern Art!)
Looking for the tools we used in this project? Here are some links you can shop! These are affiliate based, if you click on a link and make a purchase we get a small percentage of the sale. That’s how we keep our pantry stocked.
Come back later this week, we’re making a tasty strawberry cocktail and sharing some stunning watercolor effect jewelry. If you bake these cupcakes or make anything from the blog, we’d love to see it! Share in the comments or on our Facebook page.