Orange Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
1 cup (8 oz) cream cheese at room temperature
1 tablespoon orange zest
1/4 cup fresh orange juice
1 teaspoon orange extract
4+ cups powdered sugar
Orange Gel coloring

1.  Beat the butter and cream cheese together on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the orange zest, orange juice, orange extract and powdered sugar.  Add the Orange Gel coloring drop by drop until you achieve the desired orange color. Add a little more or less powdered sugar until you reach the desired frosting consistency.

Lime Coconut Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 cup butter, softened
4 cups powdered sugar
2 teaspoons whole or almond milk
2 tablespoons fresh lime juice
2 tablespoons freshly grated lime zest
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 cup coconut, shredded

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the powdered sugar, milk, lime juice, zest, vanilla, salt and coconut until light and fluffy.   Add more or less powdered sugar if necessary to reach the desired frosting consistency.

Strawberry Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

2 8 oz packages of cream cheese
8 oz strawberry preserves
1 tablespoon vanilla extract
6 cups powdered sugar

1.  Beat the cream cheese and strawberry preserves together on med - high speed until creamy, about 2 - 3 minutes.

2.  On low speed, add in the vanilla and then gradually add in the powdered sugar on med - high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Chocolate Ganache Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

3/4 cup whole milk, or soy creamer if vegan
6 tablespoons unsalted butter
10 oz semisweet chocolate pieces

5 cups powdered sugar
1 tablespoon vanilla extract

1.  In a medium saucepan over medium heat, bring the milk to a low boil.  Add the butter until melted, then remove from heat.

2.  Stir in the chocolate pieces until well combined and smooth.

3.  Allow ganache to cool for about an hour.

4.  In a large mixing bowl, on medium speed, add 1/2 of the ganache, vanilla extract, and gradually add the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

5.  Drizzle the rest of the ganache over the frosted cupcakes.

Chocolate Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
6 tablespoons cocoa powder
5 cups powdered sugar
2 teaspoons vanilla extract

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the cocoa powder, powdered sugar, and vanilla.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

Vanilla Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
2 teaspoons vanilla extract

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the powdered sugar and vanilla.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

Chocolate Fudge Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

4.5 ounces unsweetened chocolate pieces
4.5 ounces bittersweet chocolate pieces
1 1/2 cups unsalted butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla extract

1.   Add the chocolate pieces into a medium sauce pan.

2.  Place this medium sauce pan into a larger sauce pan filled half way with water, over medium heat.  Whisk the chocolate together until it has completed melted.  Remove from heat and allow to cool until warm.

3.   In a large mixing bowl, beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

4.   On low speed, gradually add the powdered sugar to the whipped butter.  Add the vanilla, then slowly add the melted chocolate.  If the frosting is too thick, add a little milk or buttermilk to loosen it up. Beat on high speed for 1 minute.  Use the frosting immediately.

Cinnamon Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

8 oz package of cream cheese, room temperature
1/2 cup butter, room temperature
4 - 5 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

1.  Beat the butter and cream cheese together on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the powdered sugar, vanilla, and cinnamon.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Dark Chocolate Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
3/4 cup dark cocoa powder
3 cups powdered sugar
5-6 tablespoons whole milk
1teaspoon vanilla extract

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the cocoa powder, powdered sugar, milk and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Dark Chocolate Orange Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
1 cup (8 oz) cream cheese at room temperature
6 tablespoons cocoa powder
3 cups powdered sugar
1 teaspoon orange extract
1 teaspoons vanilla extract

1.  Beat the butter and cream cheese together on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the cocoa powder, powdered sugar, orange and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

White Chocolate Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 pkg. (8 oz) cream cheese, room temperature
1/4 cup butter, room temperature
6 oz white chocolate pieces melted and slightly cooled
1 teaspoon vanilla extract
4 - 6 cups powdered sugar

1.  Beat cream cheese and butter together on med- high speed until creamy, about 2 - 3 minutes.

2.  On low speed, add in the white chocolate and vanilla.  Gradually add in the powdered sugar on med - high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Peanut Butter Marshmallow Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

1 1/2 cups butter, at room temperature
1 1/2 cups creamy peanut butter
1 (7 oz) jar marshmallow fluff
3 cups powdered sugar
2 teaspoons vanilla


1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  Slowly add in the peanut butter and beat until smooth.  Beat in the marshmallow fluff.

3.  On medium speed, slowly add in the powdered sugar until blended, then add the vanilla, and beat for for another minute.

Bailey's Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

3.  On medium-high speed, slowly add the Bailey's and whip for another 2 - 3 minutes until light and fluffy.

Chocolate Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
1 cup (8 oz) cream cheese at room temperature
6 tablespoons cocoa powder
3 cups powdered sugar
2 teaspoons vanilla extract

1.  Beat the butter and cream cheese together on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the cocoa powder, powdered sugar, and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Cinnamon Brown Sugar Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1 cup (8 oz) butter at room temperature
1/2 cup vegetable shortening
2/3 cup dark brown sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon cinnamon extract
4 to 5 cups powdered sugar
1/4 to 1/2 cup heavy whipping cream

1.  Beat the butter and shortening together on med-high speed until light and fluffy.  About 2 - 3 minutes.  Add the brown sugar, salt, vanilla and cinnamon.  Mix until well blended.

2.  On medium speed, slowly add in the powdered sugar 1 cup at a time, until you have a thick gooey mixture.

3.  On high speed, slowly pour in the heavy whipping cream until desired frosting consistency is reached.
 

Peppermint Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1/2 cup (4 oz) butter at room temperature
3/4 cup (6 oz) cream cheese at room temperature
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 to 3 tablespoons heavy cream or heavy whipping cream
4 to 5 cups powdered sugar

1.  Beat the butter and cream cheese together on med - high speed until creamy.  About 2 - 3 minutes.

2.  On low speed, add in the vanilla, peppermint and heavy cream.  Gradually add in the powdered sugar on high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Maple Buttercream Frosting

Yield: 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1 cup (8 oz) unsalted butter at room temperature
1 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
4 -5 cups powdered sugar

1.  Beat the butter on med-high speed until light and fluffy.  About 2 -3 minutes.  Slowly add in the maple syrup, vanilla, and salt until well combined.

2.  On medium speed, slowly add in the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

Orange Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter, room temperature
8 oz cream cheese
6 cups powdered sugar
2 tablespoons fresh orange juice

1.  Beat the butter and cream cheese together on med-high speed until creamy, about 2- 3 minutes.

2.  Gradually add the powdered sugar on high speed, and add a tablespoon of orange juice after the 2nd and 4th cups of powdered sugar.  Add more powdered sugar if necessary to reach the desired frosting consistency.

Chocolate Peanut Butter Swirl Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1 cup butter, softened
1 cup creamy peanut butter, at room temperature
1 pinch of salt
5 cups powdered sugar
1 teaspoon vanilla extract

1/2 cup cocoa, or dark cocoa powder
3 tablespoons whole milk

1.  In a large mixing bowl, beat the butter until light and fluffy.  Add the peanut butter and the pinch of salt, and beat until well blended with the butter.  Add the powder sugar a little at a time until well blended.  Add the vanilla and blend.  You may need to add a teaspoon or more of milk, depending upon your frosting consistency.

2.  Remove 1/2 of the peanut butter frosting to another bowl.  Set aside.

3.  To the remaining peanut butter frosting, add the cocoa and beat until well blended.  Add the milk, one tablespoon at a time, until the desired frosting consistency is reached.

4.  Use a large piping bag, and spoon the peanut butter frosting into one side of the bag, and the chocolate frosting into the other side of the bag.  Pipe the frosting onto the cooled cupcakes.

Swirl chocolate ganache onto the frosted cupcakes for an extra chocolaty experience!  

Lemon Coconut Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/2 cup shredded coconut, toasted

1/4 cup butter, softened
1/4 cup fresh squeezed lemon juice, or concentrated lemon juice
2 1/2 teaspoons of lemon zest
3 cups powdered sugar
2 tablespoons candied ginger, chopped

1.  Preheat oven to 350 F.  Line a baking sheet with aluminum foil.  Spread the shredded coconut evenly across the baking sheet.  Bake for about 5 - 10 minutes, or until the coconut turns a golden brown.  Remove from oven, set aside and allow to cool down.

2.  In a large mixing bowl, beat the butter until light and fluffy.  Add the lemon juice and lemon zest until well blended.  Gradually add the powdered sugar until smooth.  Finally, add the toasted coconut and blend on low speed for about a minute.