I really like this frosting because it’s both chocolate-y and tangy. Since it’s a thicker frosting, I’d pair it with a denser cake (which is perfect for gluten-free cakes…).
Chocolate Cream Cheese Frosting
Adapted from All Recipes
- 1 (8-oz) package cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons milk (you can add 1 more tablespoon if necessary)
- 1-4 cups confectioners’ sugar, to taste
- 1/2 cup unsweetened cocoa powder
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter on medium speed until smooth and creamy.
- Still on medium speed, beat in 3 tablespoons milk, confectioners’ sugar, vanilla, and cocoa until frosting is creamy and spreadable. Beat in extra milk and/or confectioners’ sugar if necessary to get a spreadable consistency.
These bunny cupcakes are perfect for a springtime party. For the frosting, the original recipe suggests pink vanilla buttercream frosting plus store-bought fluffy white ready-to-spread frosting. I’m not a fan of buttercream frosting, so instead I made a batch of egg-white frosting and dyed half of it pink.
Spring Bunny Cupcakes
Adapted from Betty Crocker The Big Book of Cupcakes
Yield: 24 cupcakes
2 1/3 cups gluten-free OR all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened3/4 – 1 1/4 cups sugar, depending on how sweet you want the cupcakes
1 teaspoon vanilla
2/3 cup milk
Frosting and decorations:
Fluffy egg-white frosting
Red food coloring
5 large marshmallows
Candy decorations and sprinkles
- Preheat oven to 350ºF. Line muffin tins with paper baking cups.
- In a large mixing bowl, beat butter on medium speed for 30 seconds.
- Add sugar and beat for 2 minutes.
- Beat in eggs and vanilla.
- Beat in baking powder and salt.
- On low speed, beat in flour (1/3 at a time) alternately with milk (1/2 at a time).
- Divide batter in prepared tins. Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in muffin tins for 5 minutes, then remove cupcakes and transfer to wire racks to cool completely.
- Prepare a batch of fluffy egg-white frosting. Divide into two portions and color one of them pink with a few drops of red food coloring.
- Frost cupcakes with large dollops of pink frosting.
- Spoon a dollop of white frosting on top of the pink frosting.
- With kitchen scissors, cut each marshmallow crosswise into 5 slices. Then cut through the center of each slice to within 1/4 inch of the edge.
- Separate so they resemble bunny ears and press one side of the marshmallow slices into pink sugar.
- Poke bunny ears into the white frosting mounds on the cupcakes.
- Use candy decorations as eyes and noses, and sprinkles as whiskers.
You can customize this cream cheese frosting to be as sweet as you like. Just keep tasting it while you’re adding confectioners’ sugar.
Cream Cheese Frosting
Adapted from All Recipes
1/2 cup butter, softened
8 oz cream cheese, softened
1 1/2 – 4 cups confectioners’ sugar
2 teaspoons vanilla
- Beat together butter and cream cheese.
- Beat in vanilla and as much sugar as you like.
This frosting is light and fluffy, and you can add food coloring to make it your or your friends’ favorite colors! I recommend using a stand mixer instead of a hand mixer so you don’t have to hover over the bowl for 10 long minutes. (Unless you’re trying to build your arm muscles.)
Fluffy Egg-White Frosting
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla
Food coloring, if desired
- Beat egg whites until stiff.
- Stir together sugar, water, and cream of tartar in a saucepan.
- Cook mixture over medium-high heat. Stir to dissolve all the sugar. Cook until you see little bubbles on the surface.
- Beat egg whites together with vanilla for a few seconds.
- While beating, slowly add the sugar mixture to the egg whites. Add food coloring if desired.
- Continue to beat for 7-10 minutes until the frosting forms stiff peaks.
If you love coffee, here’s a coffee-flavored frosting or filling that goes well in, say, a Bûche de Noël or on top of some cupcakes. Since it uses regular white sugar instead of powdered sugar, you don’t even need to worry about cornstarch.
From Betty Crocker
1 cup whipping cream
2 tablespoons sugar
1 1/2 teaspoons instant coffee granules or crystals
- Beat everything together on high speed until frosting/filling is stiff.
- There is no second step…. You’ll have about 3 cups of frosting/filling.