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
- 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 butter on medium speed until light and fluffy.
- Add in the cream cheese and beat until combined.
- 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.
- The frosting is able to be piped, but is on the soft side and definitely needs to be refrigerated!
- adapted from Martha Stewart
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