UPDATED: Get more tips and tricks on my Homemade Carrot Cake blog post for the Cream Cheese Frosting.
I made these zucchini cupcakes today and added the BEST Cream Cheese Frosting. They taste fantastic. The texture is perfection, the flavor spot on, the cake supremely moist. But that FROSTING is what I need to write about!
I kid you not, I made the best cream cheese frosting I have ever made in my whole life today. I got it from Martha Stewart. At least. I thought I did.
Her recipe calls for 1 cup of confectioners sugar.
I somehow translated that into FOUR. smh
Cream Cheese Frosting Recipe
So the ingredients for this frosting are pretty basic. Butter, cream cheese, vanilla, and confectioners sugar. But it’s how you put them together that makes the difference!
FOR PIPING: You will want to get all the wet ingredients combined before adding the sugar. The trick is to not OVERBEAT the cream cheese. The more you mix the creamier it gets and the harder it is to pipe. I add my sugar 1 cup at a time so that I can gauge the consistency as I go.
FOR FROSTING CAKES: When covering a cake with this cream cheese frosting you can beat for 5-7 minutes. You can also add in all of the sugar at once. This results in the creamiest cream cheese frosting you will ever have. Almost elastic!
This was piped using a large open round tip. Love how the sides are perfectly rounded!
I also adapted the cupcake recipe from Martha as well.
I made these zucchini cupcakes today and added the BEST Cream Cheese Frosting. They taste fantastic.
- 2 c all purpose flour
- 2 large eggs lightly beaten
- 1/3 c Canola oil
- 1 med. zucchini coarselyshredded about 1 3/4 cups
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/2 c white sugar
- 1 c packed brown sugar
- 1 tsp. imitation vanilla extract
Preheat oven to 350 degrees.
In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
Bake for 18-22 minutes.
Put in freezer (right out of oven) for about 45 min. to and hour.
Frost and enjoy
- 1 pkg cream cheese 8 oz
- 1 stick butter 8 tablespoons
- 4 c confectioners sugar
- 1 tsp. vanilla extract
Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add powder sugar, one cup at a time, until frosting is light and creamy.