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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

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Ingredients:

  • 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

Directions:

  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.

Notes:

  • 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!
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63 Comments

  1. Elena says:

    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 :)

    Reply
    1. Jamie says:

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

  2. Andrea says:

    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!

    Reply
  3. Felicia says:

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

    Reply
  5. mila says:

    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!

    Reply
  6. Leticia says:

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

    Reply
    1. Jamie says:

      Leticia-
      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.
      -Jamie

  7. Genelia Santanelli says:

    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!

    Reply
  8. Sahar says:

    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.

    Reply