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Strawberry cream cheese frosting (and cupcakes galore!)

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Eat. Run. Read.

(Read caption) Find that last carton of strawberries on sale at the market and make this strawberry cream cheese frosting.

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I know that for most of you out there frosting is your favorite part of the cake eating experience. And though I'm more of a cake girl myself (I value a reasonable frosting-to-cake ratio), I bake for friends, so I know what's up. More frosting is always appreciated.

This strawberry cream cheese frosting is delightful. You know when you stick your finger into something you've made for a taste and immediately think (or say) wow? That is this frosting. It has fresh strawberries and jam, so take advantage of those end-of-summer berries while you can! Pretty soon we're going to be all pumpkin all the time.

I used this frosting on these vegan chocolate cupcakes (my favorite chocolate cake recipe). I imagine it would also go well with a white cake, or lemon cake. This recipe makes enough for one cake (two to three layers), or for a batch of cupcakes. You could also adapt it for any fresh berry/jam combo like blueberries or raspberries.

*Editor's Note: Looking for cupcake ideas to go with this frosting? Here are a few of our favorites from Mollie and others:

Easy, moist (vegan) chocolate cupcakes

King Cake Cupcakes with Cinnamon Cream Cheese Filling

Cream-filled vanilla cupcakes

Raspberry cupcakes

Strawberry cream cheese frosting

1 block (8 ounces) cream cheese, room temperature

1 stick (1/2 cup) butter, room temperature

6 fresh strawberries, very finely chopped

3 tablespoons strawberry jam or jelly

1-1/2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk, as needed

1. Beat the cream cheese, butter, fresh strawberries, and jam with a hand mixer or stand mixer until fairly smooth, (the fresh strawberries will be a little chunky).

2. Beat in powdered sugar and vanilla.

3. Add milk if the frosting is too thick.

4. Spread on everything!

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