Strawberry Sweetheart Cupcakes

Makes 30 cupcakes

Now this is what we call L-O-V-E.

Recipe by Sprinkles for Breakfast

4 Reviews

4.3 / 5 stars


  1. Cut tops off strawberries, then puree in food processor. Set aside.

  2. Preheat oven to 350°F and line cupcake pan with cupcake liners.

  3. In medium bowl, combine eggs, egg white and vanilla. Set aside.

  4. In the bowl of an electric mixer fitted with paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.

  5. Add butter and creamer. Mix on low speed until just combined, then increase to medium speed and mix for 1-2 minutes.

  6. Scrape down sides of bowl and add egg mixture in 2 separate batches. Beat on medium speed until just combined.

  7. Using medium ice cream scoop, scoop batter into cupcake liners. Pour spoonful of strawberry puree on top and swirl it into batter with knife or toothpick.

  8. Bake for 18-20 minutes, until wooden toothpick comes out clean. Place on a rack to cool.

  9. To make buttercream, cut tops off strawberries and puree in food processor. Set aside.

  10. In a small saucepan, put 3/4 cup of sugar and cover with water until sugar looks like wet sand. Cook on stovetop over high heat until it reaches 248°F (you’ll need a candy thermometer).

  11. While sugar cooks, whip eggs whites in bowl of electric mixer fitted with paddle attachment at high speed until soft peaks form. Then add remaining 1/4 cup sugar and mix on high speed until egg whites reach stiff peaks.

  12. Once sugar reaches 248°F, immediately add to egg white mixture. Mix on high speed for 30 minutes.

  13. After 30 minutes, add room temperature butter and mix on high speed for 5-10 minutes, until butter is fully combined.

  14. Place buttercream in piping bag fit with large tip and pipe frosting onto cupcake.

  15. Add strawberry puree. Mix on medium speed until combined.

  16. Add a few drops of pink food coloring until you get desired color.

  17. Add sprinkles.

  18. In a microwave-safe bowl, heat chocolate for 30 seconds then stir. Repeat in 30-second intervals until melted.

  19. Place about 1/4 of white chocolate in small/deep bowl, setting the rest aside.

  20. Dip toothpick into pink candy color and place a few drops into the chocolate. Repeat with the purple.

  21. Use toothpick to swirl the colors together, being careful not to overmix.

  22. Dip Strawberry into chocolate, then place on wax or parchment paper to cool.

  23. Once chocolate has hardened, place strawberries on top of cupcakes.



  • 2 eggs + 1 egg white
  • 2 1/4 tsp pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 Tbsp + 1 tsp baking powder
  • 3/4 tsp salt
  • 12 Tbsp unsalted butter, room temperature
  • 1 cup International Delight French Vanilla coffee creamer
  • 1/2 lb strawberries, pureed


  • 1/2 lb strawberries, pureed
  • 1 cup sugar, divided
  • Water
  • Candy thermometer
  • 5 egg whites
  • 1 lb (2 cups) room temperature butter
  • 1 1/2 tsp vanilla extract
  • Pink food coloring
  • Sprinkles
  • Large piping bag and tip

White Chocolate-Dipped Strawberries

  • About 30 strawberries, washed and dried
  • 12 oz white melting chocolate
  • Small/deep bowl for dipping
  • Pink and purple candy coloring
  • Toothpicks
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French Vanilla Coffee Creamer

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