Best 6 Cupcake Frosting Recipes

CUPCAKE FROSTING

Steps:

• In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners' sugar, milk and vanilla; beat until smooth.

CARROT CUPCAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
• Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.

GEORGETOWN CUPCAKE'S VANILLA FROSTING

Steps:

• Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
• In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
• Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
• To make caramel: Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
• Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
• Note: Butter can be substituted for margarine, of course, but that's just what I used. The milk could be any type; I used whole milk.
• Note: If desired, save back a tablespoon or so of the caramel from the frosting, for a drizzle over the top of the cupcakes.

HEALTHY LEMON CUPCAKE FROSTING

Steps:

• Place icing sugar in a bowl and create a whole in middle and hollow out.
• Add Yoghurt into centre of bowl.
• Carefully fold yoghurt into icing sugar making sure of no lumps.
• Continue mixing until a thick but moveable texture is formed.
• Add lemon zest and lemon juice and mix.
• Finally add a tiny drop of yellow food colouring and mix.
• Your ready to generously frost your cupcakes.

CHOCOLATE GUINNESS CUPCAKE WITH BAILEY'S IRISH CREAM FROSTING

Steps:

• pre-heat oven to 350 degrees 1. Bring 1/2c stout and 1/2c butter to simmer in a large saucepan over med heat. Add cocoa powder & whisk mixture until smooth. Remove from heat. 2. In a med bowl, whisk together flour, sugar, baking soda, salt. In another large bowl, beat together the egg and sour cream. Beat in choc/stout mixture. Add in dry mix until just combined; don't over-mix! 3. Line cupcake tray; fill ~3/4 way. Bake for ~17-20 min @ 350 degrees. Let cool in pan for a few minutes then remove & cool completely on rack. 4. Ganache: Chop chocolate into coarse pieces and melt in double boiler with cream. Stir until smooth. Stir in butter, Baileys, and whiskey. 5. Core top of cupcake then pull up. Once the cupcakes are all cored, take a spoon and carefully fill w/ ganache. 6. Mix butter on medium speed until it's nice and fluffy. Then add confectioners' sugar, starting with a few tablespoons at a time until you're liking the consistency (