Cream Cheese Frosting for Cupcakes
This easy cream cheese frosting recipe is smooth, rich, and slightly tangy—perfect for topping cupcakes, cakes, cookies, or muffins. Made with just a few ingredients, it spreads beautifully and can be piped into swirls for an elegant look. Customize it with a pinch of cinnamon or a dash of lemon for extra flair.
Ingredients
- 8 oz brick-style cream cheese 1 package, softened
- ½ cup 1 stick unsalted butter, softened
- 2 to 2½ cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- Optional: Pinch of salt
- Optional: 1–2 teaspoons milk to adjust consistency
Instructions
- Ensure both the cream cheese and butter are softened to room temperature.
- In a large mixing bowl, beat the cream cheese and butter together using a hand mixer or stand mixer on medium speed for about 2 minutes, until smooth and creamy.
- Gradually add the powdered sugar, ½ cup at a time, mixing on low speed to avoid splattering.
- Once all the sugar is incorporated, beat on medium speed until fluffy.
- Mix in the vanilla extract and a small pinch of salt, if using.
- If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
- Use immediately to frost cupcakes, or refrigerate until ready to use. Stir before piping or spreading.