Strawberry Cream Cheese Frosting

  • Author: Amy Palanjian
  • Prep Time: 10
  • Total Time: 10
  • Yield: Makes enough for 12 cupcakes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American


You can make this up to 24 hours ahead and store in a plastic zip top bag in the fridge until ready to use.


  • 1 cup freeze-dried strawberries
  • 8 ounces cream cheese (I like full fat), softened at room temperature
  • 1/4 cup unsalted butter (1/2 stick), softened at room temperature
  • 23 tablespoons honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup powdered sugar, optional
  • sprinkles, optional


  1. Place the strawberries into a blender or clean spice grinder. Grind into a fine powder.
  2. Add to a medium bowl with the rest of the ingredients.
  3. Blend well using a hand held electric mixer on high speed to make a fluffy frosting.
  4. Transfer to a zip top quart size bag. Seal. Cut off one bottom corner and pipe onto cupcakes. (You can also just use a spatula to frost onto a cake.)


Let the cream cheese and butter soften at room temperature for a few hours so it’s very soft to the touch. This will help it mix up smoothly.

Grind the strawberries to form a fine powder.

Add 1/4 cup powdered sugar to make the frosting sweeter if you’d like. (I sometimes do this if serving to older kids and/or adult who may expect a sweeter frosting.)

Top with sprinkles if desired.

Use freeze-dried blueberries in place of the strawberries if you’d like a different flavor.

yummy family food
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