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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
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:
- 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.
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!
- adapted from Martha Stewart
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I just got done making this icing. Everyone absolutely loves it!!! Thank you for sharing!!!
So happy to hear you enjoyed the frosting, Sharon! Thanks so much for stopping by and leaving your feedback!
-Jamie
I made this frosting and it really does taste like strawberry ice cream. It was great!
Wonderful, Cindy! I’m so glad you enjoyed it!
How many cupcakes will this frost?
Hi, Laura! I think it should frost about a dozen cupcakes. I hope you enjoy it!
But where’s the recipe may I ask? ☺️
Hi, Cynthia! The recipe is linked just above the Strawberry Frosting recipe. Here’s the link: http://www.marthastewart.com/258957/sprinkles-strawberry-cupcakes?autonomy_kw=sprinkles%20strawberry%20cupcakes&rsc=header_4. I hope you enjoy them!
Can you use frozen strawberries?
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!
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.
Glad to hear you enjoyed them! Thanks for stopping by!
-Jamie
Love these strawberry cupcakes. I like your sensational strawberry frosting. Will give this one a try.