Strawberry Cupcakes with Sensational Strawberry Frosting

I purchased a bunch of really great strawberries from the market and I wanted to do something with them before they were past their prime. I did a little googling and came across a recipe on Martha Stewart’s site for Sprinkles Strawberry Cupcakes. I am sure most of you are aware of Sprinkles Cupcakes, but if you are not, they are one of the first cupcake boutique~type bakeries in California. They offer a pretty extensive menu of flavors that rotates throughout the week. Sprinkles has become such a huge phenomenon, they now offer their mixes which can be purchased from their website or at Williams Sonoma and even have a Sprinklesmobile which delivers cupcakes in the Beverly Hills area.

Now on to the cupcakes…this recipe is very straight forward and easy to make. I put the strawberries in my Magic Bullet and had the strawberry puree done in a snap. The cupcakes baked up evenly and had a good texture. I found them to be a bit on the dry side, but Bri’s co-workers raved over them!

The true star of these cupcakes was the frosting, which I adapted from the Sprinkles recipe. I threw in a brick of cream cheese in place of a stick of butter and made a few more minor adjustments. This frosting came out amazing and according to others tastes like homemade strawberry ice cream.

Although I believe the cupcake recipe needs a little tweaking, this frosting will remain a regular in my kitchen…I think it would be amazing on a layered cake or as a filling for strawberries! Thanks for stopping by…have a great day!

Click Here for the Cupcake Recipe

Strawberry Cream Cheese Icing


  • 1/2 cup whole strawberries
  • 1 stick unsalted butter, firm and slightly cold confectioners’ sugar, sifted
  • 1 8-ounce package of cream cheese, slightly cold
  • 1/2 teaspoon clear vanilla extract
  • 4 cups confectioners' sugar, sifted


  1. Place strawberries in the bowl of a small food processor; process until pureed.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy.
  3. Add in the cream cheese and beat until combined.
  4. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
  5. 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.
  • The frosting is able to be piped, but is on the soft side and definitely needs to be refrigerated!

61 Responses to “Strawberry Cupcakes with Sensational Strawberry Frosting”

  1. Maria — July 6, 2009 at 9:38 am

    I will have to try that frosting. I love strawberry everything!


  2. Avanika [YumsiliciousBakes] — July 6, 2009 at 9:41 am

    You're right! The frosting looks soo delicious! I love strawberries, so I'm going to have to try this soon!!


    • aunamika — February 6, 2014 at 12:53 am

      i also like strawbery and i like to i would try this…..

  3. Janssen — July 6, 2009 at 9:45 am

    Those are LOVELY. I'll definitely need to make them soon.


  4. Big — July 6, 2009 at 10:43 am

    The cupcakes look gorgeous…what's not to love about a pink cupcake! And the frosting looks delicious! Funny you mention the cupcakes being a little dry. When a Sprinkles bakery came to Dallas, everyone freaked out and waited in line for an hour to buy a high-priced cupcake. But when the local food critics weighed in, they all agreed that the cupcakes were too dry and the frosting was too sweet. I haven't tried them, but that's the scuttlebutt around here!


  5. Amanda — July 6, 2009 at 11:07 am

    mmm… looks adorable! Nice touch with the cut strawberries on top.

    If you are looking for a super moist strawberry cupcake recipe, try Anne Byrn's strawberry cupcake recipe.

    I blogged mini versions here:

    But I've also made the recipe as a layer cake and it was fantastic that way too. :)


  6. Debbie — July 6, 2009 at 11:11 am

    Oh they look delicious. I've love to try and make strawberry frosting.


  7. Children of the 90s — July 6, 2009 at 11:25 am

    These sound simple and they are adorable–I love them! I am very jealous you have a magic bullet, too, I'm always so enthralled by those commercials.


  8. Donna-FFW — July 6, 2009 at 12:06 pm

    Holy cow.. these look fantastic. I am so trying them. LOVE strawberry frosting too and this sounds PERFECT!! They are so very pretty.


  9. Karine — July 6, 2009 at 6:19 pm

    Oh wowow they look great! I want some!!


  10. Jennifer — July 6, 2009 at 8:32 pm

    Perfect, really perfect!!! I am going to have to try that frosting! YUM! thanks :)


  11. oneshotbeyond — July 7, 2009 at 6:35 am

    they look smooth, creamy and delicious!


  12. NikiTheo — July 7, 2009 at 6:47 am

    Mmm…. looks good!


  13. Ingrid — July 7, 2009 at 9:45 am

    Your frosting sounds yummy with the addition of cream cheese which makes most things yummier.

    I made these cupcakes before and found that they shrunk a bit and didn't really bake "up" much but were pretty good overall. I thought Paula Deen's recipe better actually but that's just my opinion.

    Congrats to the winner!


  14. Cathy — July 7, 2009 at 10:43 am

    These are beautiful, and the frosting looks wonderful! I have a couple of pink-lovers in my house, and these will be a huge hit!


  15. The Scootabaker — July 8, 2009 at 11:01 am

    oh your strawberry frosting looks splendid! I had a hand at making up my own strawberry frosting with strained preserves but quickly found out that wasn't great for the stiff consistency of the buttercream. I was just given my first and then second martha stewart cookbook and will definitely be trying you cream cheese substitution for the butter! Keep on rockin' the awesome photography and I'll keep coming back! ciao!


  16. Tracey — July 8, 2009 at 10:46 pm

    Your cupcakes look so gorgeous! I made these recently and the frosting was definitely the thing that everyone loved the most!


  17. Teanna DiMicco — July 9, 2009 at 12:37 pm

    I have a TON of strawberries and was trying to think of something good to do with them before they went bad … looks like I hit the jackpot here! I LOVE sprinkles frosting recipes, and I can't wait to give your adaptation a shot!


  18. Hot Polka Dot — February 24, 2010 at 11:29 am

    Yummy! I love your pink polka dot cupcake liners too. Very appropriate. Thanks!


  19. Veta — March 28, 2010 at 2:24 am

    I’m not a bit fan of Sprinkles but I’ll give these a try. They look and sound delicious.


  20. kwanster — October 7, 2010 at 6:56 am

    i have been looking for a good strawberry frosting and i think i found it in this recipe! I was originally gonna use Martha Stewart’s strawberry buttercream, but i like the sound of the cream cheese much better!! do u think by decreasing a small amount of cream cheese and substitute with a small amount of butter will make the frosting a bit firmer to pipe? also does the frosting taste like cream cheese at all or the cream cheese just gives the frosting a creamy texture?


  21. Jessie — March 10, 2011 at 5:51 pm

    I would like to make this..but the link for the candied orange is broken. Help!


  22. Jessie — March 10, 2011 at 5:52 pm

    Sorry – I had meant to post this on the orange cheesecake recipe here:



  23. Sahar — April 21, 2011 at 10:30 pm

    I absolutely LOVE the Sprinkles strawberry cupcakes. I actually have about 6 (with a strawberry mousse filling) in my fridge now, hehe. I’ll definitely try this recipe to go along with them. Usually I never make any frosting to go with them as they are delicioso without, lol.


  24. Genelia Santanelli — June 12, 2011 at 3:29 pm

    I prepared this strawberry frosting with Ina Garten’s chocolate cake recipe for a family gathering at my sister’s last week. I cannot tell you what a hit it was! It went perfectly with chocolate and everyone was so impressed by the taste of the frosting… Especially those few there who are not fans of cream cheese! Go figure!
    This is definitely a special recipe. Thank you for sharing!


  25. Leticia — August 11, 2011 at 11:29 am

    My frosting was a goopy mess. I refrigerated overnite and that did not help. Any ideas?


    • Jamie — August 11, 2011 at 4:42 pm

      Cream cheese frosting will naturally be thinner in consistency than an American Buttercream, but I’m uncertain what you mean by goopy. If it’s too thin, you can try to add a little more confectioners’ sugar or refrigerate it to thicken it up. Hope this helps.

  26. mila — August 31, 2011 at 6:44 pm

    these look great! want to make them into a large layer cake for a dinner i’m having, and was wondering about how much frosting this recipe makes? i was planning on doubling the cupcake recipe so am not sure if i should double frosting as well. thanks!


  27. Christine — February 13, 2012 at 1:04 pm

    Thanks for sharing this recipe, Jamie! It was a huge hit at my son’s birthday party. Your piping is much better than mine, but I hope I did it some justice over at


  28. Felicia — March 11, 2012 at 8:43 pm

    This was soooo yummy. A great alternative to the store icing that has 25+ ingredients. Thanks for posting the recipe!!


  29. Andrea — June 1, 2012 at 4:33 pm

    I agree that the Sprinkles cupcake is a little dry. I find many cupcake recipes with butter are dry. I tried making it with oil instead of butter and they were much better. I love your adaptation! Definitely tasted like homemade strawberry cream cheese! Delish!


  30. Elena — June 27, 2012 at 9:47 am

    Hei i love the idea and I’m definitely going to try this frosting, I just have a question about the ingredients. I live in Switzerland, we have the metric system here. Now I figured out most of the ingredients, but how much is a stick of butter? I’m sure the sticks here in Switzerland are a different size, could you give the amount of butter in oz.? That would be awesome :)
    Thank you and thanks for the great ideas :)


    • Jamie — August 5, 2012 at 5:12 pm

      Hi! One stick of butter equals 4 ounces. I hope this helps.

  31. Soo — July 26, 2012 at 10:35 pm

    Hi, I tried the strawberry cream cheese, but the end product is very soft and wet, why?


  32. Clara — December 1, 2012 at 3:55 am

    i agree with the other girls here that the frosting is thin, wet and impossible to pipe. I followed the recipe to a tee and I have made all sorts of rosting before, never seen one this wet before. It tasted EXTREMELY delicious, its a pity it couldnt get on the cakes. No amount of icing sugar or refrigeration made it better, even freezing does not work.


    • MBA — December 19, 2012 at 9:58 pm

      I’m sorry you had an issue with this recipe.

  33. Loved this recipe! Made it this morning- and while it is a tad thinner than a buttercream, mine piped with no problems. And it was hard to keep from sticking my head in the bowl to lick it clean. It really DOES taste like a strawberry ice cream.

    I do find that sometimes cream cheese frosting can be temperamental – depending on how warm/cold your cream cheese is, and honestly even the brands can make a difference. I use full fat Philadelphia and never have a problem.

    Great recipe, as usual!


    • Jamie — May 18, 2013 at 2:17 pm

      I am so happy to hear you enjoyed the recipe – thanks so much for reporting back! Have a great weekend!

  34. ashley — July 16, 2013 at 8:37 pm

    would this make enough frosting for a 13×9 cake or should i double it?


    • Jamie — September 13, 2013 at 6:18 pm

      Hi Ashley,
      I think this would probably make enough frosting if you’re only covering the top of the cake. If you’re making a layer cake, double it.
      – Jamie

  35. Marche — July 21, 2013 at 1:20 pm

    Just made this recipe for a box of doctored up strawberry cupcakes! it came out great. as miranda said, cream cheese frosting can be very tempermental. what works for me is to use a mixer for beating the butter and cream cheese. but i mix the confectioners sugar and extract in by hand, in an effort to not overmix.

    love it…thanks


    • Jamie — August 13, 2013 at 10:19 pm


      Wonderful to hear that you enjoyed the recipe! Thank you so much for stopping back to share your experience. Have a great day and thank you for following MBA!


  36. Evelyn — July 27, 2013 at 11:30 pm

    How much confectioners sugar is needed for the recipe? ?


    • Jamie — September 13, 2013 at 5:55 pm

      Hi Evelyn,
      As it says in the recipe, it’s about 1.4 lbs. Confectioner’s Sugar comes in 2 lb bags, so that is typically how I measure it, with a scale.

  37. agal — March 7, 2014 at 8:14 am

    Hi Jamie,
    came across your website.u make amazing cakes and cupcakes. Tomorrow is my son’s 5th b’day I’m planning to do your best chocolate cake as well as the strawberry sensational frosting. In he ingredients list you have mentioned slightly cold firm butter with cold cold confectioners sugar. what do you mean by that. Can you help me? Really appreciate your help!


    • Jamie — June 20, 2014 at 8:18 am

      Agal, I mean that both ingredients should be cold to help stabilize them. Refrigerate or freeze the confectioner’s sugar before you use it.
      – Jamie

  38. Debbie — May 22, 2015 at 11:17 am

    I am making my daughters annual strawberry birthday cake and wanted a cream cheese frosting recipe. This one is great but one adaptation takes care of the problem of it being too runny. Put the strawberry puree in a saucepan over medium heat; bring to a boil, stir often until puree is reduced by at least half. I turned it down low and stirred now and then over about an hour. It would go faster at a higher temp with stirring more often. Cool completely.


    • Jamie — May 22, 2015 at 11:19 am

      Thanks so much for stopping by with your tips.


  39. Julie - Strawberry Cupcake Lover — November 3, 2015 at 4:07 pm

    Love these strawberry cupcakes. I like your sensational strawberry frosting. Will give this one a try.


  40. Bakingstorm — February 18, 2016 at 11:09 am

    Thank you so much for this recipe. I tried the same recipes from Martha Stewart’s website and found the original frosting too sweet and wanted to add creamcheese. You just saved me the experimentation, not that I don’t enjoy that part. I too found the cupcake a tad dry, but I whipped up a strawberry gel using the basic method of the CakeBoss seedless raspberry cake filling and filled the cupcakes. Problem solved, friends impressed.


    • Jamie — February 18, 2016 at 12:40 pm

      Glad to hear you enjoyed them! Thanks for stopping by!

  41. Laura — March 12, 2016 at 10:25 am

    Can you use frozen strawberries?


    • Jamie — March 16, 2016 at 10:50 am

      Hi, Laura! I think you could use frozen strawberries. I would let them thaw and maybe drain some of the excess liquid off before pureeing them. Let me know how it goes!

  42. Cynthia Wilkinson — May 10, 2016 at 3:25 am

    But where’s the recipe may I ask? ☺️


  43. Laura — July 1, 2016 at 8:30 am

    How many cupcakes will this frost?


    • Jamie — July 2, 2016 at 11:00 am

      Hi, Laura! I think it should frost about a dozen cupcakes. I hope you enjoy it!

  44. Cindy Fernandez — December 3, 2016 at 2:19 pm

    I made this frosting and it really does taste like strawberry ice cream. It was great!


    • Jamie — December 5, 2016 at 2:54 pm

      Wonderful, Cindy! I’m so glad you enjoyed it!


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