• SHARE
  • Zucchini Cupcakes and the BEST Cream Cheese Frosting

    filed under: Cakes on July 27, 2010

    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!

    IMG_1052.stamp

    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.

    MY LATEST VIDEOS

    I somehow translated that into FOUR. smh

    The BEST Cream Cheese Frosting!

    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!

     

    IMG_1199.stamp

    This was piped using a large open round tip. Love how the sides are perfectly rounded!

    IMG_1263,stamp

    I also adapted the cupcake recipe from Martha as well.

    Zucchini Cupcakes

        Ingredients

        • 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

        Instructions

        1. Preheat oven to 350 degrees.
        2. In bowl, mix flour, both sugars, baking powder, cinnamon, and salt.
        3. In separate bowl, combine zucchini, oil, eggs, and vanilla. Add this to flour mixture and mix until just combined.
        4. Use 1/4 cup measuring cup or ice cream scooper and scoop into prepared cupcake pan.
        5. Bake for 18-22 minutes.
        6. Put in freezer (right out of oven) for about 45 min. to and hour.
        7. Frost and enjoy!

        The BEST Cream Cheese Frosting

            Ingredients

            • 1 pkg cream cheese (8 oz)
            • 1 stick butter (8 tablespoons)
            • 4 c confectioners sugar
            • 1 tsp. vanilla extract

            Instructions

            1. 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.

             

             

            Leave a Reply

            Your email address will not be published. Required fields are marked *

            This site uses Akismet to reduce spam. Learn how your comment data is processed.

            Comments

            Oh my God I love your backing and I love backing too so you’ve helped me a lot with your recipes oh MG they are so good thanks for sharing your lovely work with us

            Could you do a stabilized Whipped Cream frosting video? Or is there already one posted somewhere?
            I appreciate it! Thanks for all the lovely creations…..Fabulous!!

            I have made a few of your recipes they are fantastic the ones with the zucchini my grandkids absolutely love I love looking at your recipes online and I’ve been sharing with everyone thank you so much 👍🏻😍

            Was looking for a recipe for frosting to put on sugar cookies that would crust. Going to try. Thanks

            I intend to bake the carrot cake and wondered if the recipes for the cream cheese frosting would be enough to cover the cake. Wondering how many ounces 8 tablespoons of butter would be.
            Thanks in anticipation.

            Don't Pass on Dessert!