Frosting is not an afterthought to a good cupcake, but the accent. Sometimes it is a subtle addition while other times it is part of the flavor package of the recipe. Peach Cobbler cupcakes would not be the same without peach frosting. But a basic chocolate or vanilla cupcake can change character based on the frosting.
If you plan to make just a basic cupcake but want to jazz it up with a “something different” frosting, we have some ideas for you!
Marshmallow Cream Frosting
1 package Reduced Fat Or Regular Cream Cheese, Softened (8 Ounces)
1 jar Kraft Marshmallow Creme (7 Ounces)
1 teaspoon Vanilla Extract
In the bowl of an electric mixer, beat cream cheese, marshmallow creme and vanilla extract until well blended.
Peanut Butter Frosting
from Smitten Kitchen
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate Butter Cream Frosting
from Cooking Classy
- 1 1/2 cups butter, at room temperature (I like to use 3/4 cup salted and 3/4 cup unsalted)
- 3 3/4 cups powdered sugar
- 3/4 cup cocoa powder
- 3 – 4 Tbsp heavy cream or half-&-half
- 1 1/2 tsp vanilla extract
- In a the bowl of an electric stand mixer, fitted with whisk attachment (paddle attachment works too. Whichever you use just pay attention the the shade of the butter), whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 6 – 8 minutes, occasionally scraping down sides of the bowl. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 – 5 minutes, occasionally scraping down sides of the bowl.
- Note that similar to whipped cream the frosting will lose some of its “fluff” after a few hours, it will still taste the same it just loses some of the air that was whipped into it (similar to whipped cream how it loses it’s stabilization after a few hours). It is best to prepare and use within a few hours for best (fluffiest) results.
Nutella Cream Cheese Frosting
from Inquiring Chef
- 2 oz. (60g.) regular cream cheese, room temperature
- 2 oz. (4 Tbsp./60g.) unsalted butter, room temperature
- 1 cup (120g.) powdered sugar
- 2 Tbsp. unsweetened cocoa powder
- ½ cup (155g.) Nutella chocolate-hazelnut spread
- In the bowl of a standing mixer fitted with the beater attachment, combine the cream cheese and unsalted butter. Beat on high until smooth and light, about 5 minutes. Add the powdered sugar and cocoa powder to the bowl and mix on low until fully incorporated. Increase the speed to high and beat again until light and fluffy, about 2 minutes. Add the Nutella and mix on low, just until combined (do not overmix or the frosting will become grainy).
- Use immediately or refrigerate until ready to use. (If refrigerated, allow the frosting to soften a bit at room temperature before using.)
White Chocolate Pudding Frosting
- 1 (3.56oz) box white chocolate instant pudding (the 4 servings size box)
- 1/2 cup cold skim milk plus extra for thinning
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening (can use all butter if desired)
- 1 cup powdered sugar
- 1 tsp vanilla
- Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it’s not very long.
- Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
- Add powdered sugar & blend again.
- Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons. Fill pastry bag & pipe icing onto cupcakes
Note: Keep refrigerated. Try mixing it up a bit with different pudding flavors.