The cream cheese frosting I used for the filled Red Velvet cupcakes came from Cupcake Diaries, although I used more vanilla than the recipe suggested. I also used this recipe with the Maple Chocolate Chip Cupcakes by adding 1/4 cup maple syrup to the mixture. It’s such a versatile icing in that you can add so many flavours to it, and it’s not too sweet, too cheesy, or too buttery. It’s that perfect sort of melt-in-your-mouth yumminess.
4 tbsp butter (1/4 cup)
6 oz cream cheese (3/4 brick of cream cheese)
4 cups icing sugar
1/4 tsp vanilla (I use about 1 tsp)
1/4 cup maple syrup (if making maple cream cheese frosting)
Beat all of the ingredients together in a stand mixer until well combined and smooth. I like to beat my icing on high for a couple of minutes once everything is combined to make the icing lighter (unless I’m covering it with fondant or something where it’s going to be flattened anyway).