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strawberry cupcakes with sprinkles

Favorite Strawberry Cream Cheese Frosting

With a bright strawberry flavor and pretty pink color, this Strawberry Cream Cheese Frosting is delicious and ready in minutes. You can make this up to 24 hours ahead and store in a plastic zip-top bag in the fridge until ready to use.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 12
Calories 197kcal


  • 1 cup freeze-dried strawberries
  • 8 ounces cream cheese (I like full fat, softened at room temperature)
  • ¼ cup unsalted butter (½ stick, softened at room temperature)
  • 2-3 tablespoons honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ cup powdered sugar optional
  • sprinkles optional


  • Place the strawberries into a blender or clean spice grinder. Grind into a fine powder.
  • Add to a medium bowl with the rest of the ingredients.
  • Blend well using a handheld electric mixer on high speed to make a fluffy frosting.
  • 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 ¼ cup powdered sugar to make the frosting sweeter if you'd like. (I sometimes do this if serving to older kids and/or adults 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.


Calories: 197kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 61mg | Potassium: 292mg | Fiber: 2g | Sugar: 19g | Vitamin A: 372IU | Vitamin C: 241mg | Calcium: 24mg | Iron: 4mg