Description
A collection of six distinct frosting recipes for cupcakes, ranging from light and airy to rich and decadent.
Ingredients
Scale
- 1 package instant vanilla pudding mix (3.4 oz)
- 1 cup cold whole milk
- 1 container frozen Cool Whip (8 oz, thawed)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened to room temperature)
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup unsalted butter (softened)
- 1 cup packed light brown sugar
- 1/2 cup powdered sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 8 oz full-fat cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup strawberry puree (fresh or frozen, thawed)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon peppermint extract
- green food coloring (optional)
Instructions
- In a medium mixing bowl, combine the instant vanilla pudding mix and cold milk; whisk vigorously by hand or use an electric mixer on low speed for about 2 minutes until the mixture thickens slightly. Add the thawed Cool Whip and vanilla extract to the pudding mixture. Gently fold the ingredients together using a spatula until fully combined and smooth, avoiding overmixing to maintain the airy texture. Use immediately to frost cooled cupcakes, or cover and refrigerate until ready to serve.
- In a large bowl, beat the softened butter until creamy and pale, about 2 minutes. Sift in the cocoa powder and salt, then beat on low speed until incorporated. Add half of the powdered sugar and half of the milk, beating until combined and scraping down the sides of the bowl. Add the remaining powdered sugar, milk, and vanilla extract. Beat on medium-high speed for 3 minutes until the frosting is light and fluffy. If the frosting is too stiff, add milk one teaspoon at a time; if too thin, add more powdered sugar.
- Cream the softened butter in a mixing bowl until smooth and creamy. Add the brown sugar, powdered sugar, cinnamon, and nutmeg; mix on low speed until the sugars are moistened. Increase speed to medium and beat for 2 minutes to incorporate air. Add the vanilla and 2 tablespoons of heavy cream; beat until fluffy, adding more cream if a thinner consistency is desired. Frost cupcakes immediately or store in an airtight container.
- In a large bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and no lumps remain. Reduce speed to low and gradually add the powdered sugar, one cup at a time, mixing until incorporated. Add the vanilla extract and salt; increase speed to medium-high and beat for 2-3 minutes until fluffy. Check consistency; if too soft, chill for 15 minutes before frosting. If too stiff, add a teaspoon of milk. Frost cupcakes and serve immediately or refrigerate.
- Cream the softened butter in a bowl until pale and fluffy, about 3 minutes. Gradually add the strawberry puree and vanilla, mixing on low speed until combined. Add the powdered sugar and salt slowly, beating on low until the sugar is absorbed. Increase speed to medium-high and beat for 3-4 minutes until the frosting is very fluffy and light pink. If the frosting is too runny due to moisture in the berries, chill for 20 minutes before using.
- Beat the softened butter until creamy and smooth. Sift in the cocoa powder and mix on low speed until fully incorporated. Add half of the powdered sugar and continue mixing until combined.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: These frostings can be used to top cupcakes for various occasions.