Some people make a hobby of ranking basketball teams. In similar fashion, I keep a very important hierarchy in my head at all times. It ranks cupcake flavors in order of deliciousness, and I think one day, it might change the world.

Through all of my primary research and extensive testing, strawberry is the only flavor that consistently remains in my top three. It’s a high honor to achieve, and this recipe is my absolute favorite for showing strawberry cupcake virgins the light.

Every time I make these, people flock from surrounding desks in a tizzy. They don’t normally eat cupcakes before 10 a.m. (or so they claim), but for these, they make an exception. They don’t even care that I completely disregarded the importance of cupcake liners, and am forcing them to touch cake with their bare hands (a sin that some say will earn me a special spot in hell).

I made these little darlings for my friend Isa’s birthday. And if I hadn’t crafted them in the hours after her drunken birthday brunch, I daresay I may have remembered to use cupcake liners. Or made the frosting prettier.

But whatever.

They’re cupcakes.

Just eat them and shut up, people.

Sprinkles Strawberry Cupcakes (recipe obtained from Martha Stewart)

Ingredients:

For the cupcakes

• 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

For the frosting

• 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

Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners or spray with nonstick baking spray; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree plus 3 Tbsp for frosting, add a few more strawberries if necessary; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 1/3 c strawberry puree; set aside.

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. 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.

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.

While cupcakes are baking, make the frosting. 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.

When cupcakes are done, transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

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