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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’m not a bit fan of Sprinkles but I’ll give these a try. They look and sound delicious.
Yummy! I love your pink polka dot cupcake liners too. Very appropriate. Thanks!
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!
Your cupcakes look so gorgeous! I made these recently and the frosting was definitely the thing that everyone loved the most!
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!
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!
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!
~ingrid
Mmm…. looks good!
they look smooth, creamy and delicious!