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Add a photoGoes really well with the Zucchini Cupcakes and Red Velvet Cupcakes!
Ingredients
- 1/2 cup of butter at room temperature
- 8 oz of Philly cream cheese or 1 package at room temperature
- 2 cups of powdered sugar
- 1 tspvanilla extract
Directions
- Cream the butter and cream cheese together for three minutes.
- Slowly add the powdered sugar.
- Mix in the vanilla.
- You can spread a thing layer over the top of the cupcakes, pipe a dollop onto the top, your use a piping bag to poke a hole through the bottom of the cupcake and stuff it with the frosting.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 580g | |
| Calories 2523 | |
| Calories from Fat 1494 | 59% |
| Total Fat 169.96g | 212% |
| Saturated Fat 102.1g | 408% |
| Trans Fat 0.0g | |
| Cholesterol 494mg | 165% |
| Sodium 1384mg | 58% |
| Potassium 345mg | 10% |
| Total Carbs 248.34g | 66% |
| Dietary Fiber 0.0g | 0% |
| Sugars 242.33g | 162% |
| Protein 14.41g | 23% |
Menus and Pairings
Goes Well With: Zucchini Cupcake
Wine and Drink Pairings: Milk
Reviews
August 12, 2008
so i made this frosting for my cupcakes and it was a tad difficult without an electric hand mixer, but i made my mom do it by hand and it actually turned out a nice consistency but it took a lot longer....I've cooked/tasted this recipe!1 person likes this review
