Frosting Recipes

Behold a cinnamon cream cheese frosting on a pumpkin cupcake filled with nuts and spices.  This is a perfect fall holiday treat to bring to gatherings or have around for visitors.  It’s basically a cream cheese frosting with the addition of cinnamon, but along with the vanilla, it brings a nice warmth to the frosting.  Plus it’s a great balance with a sweet pumpkin or dark chocolate cake or cupcake.

Cinnamon Cream Cheese Frosting From Gimme Some Oven

8 ounces cream cheese, at room temperature
4 Tbsp. butter, at room temperature
4 cups powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon

In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, mixing well until it’s all incorporated.  Use immediately or refridgerate.  The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Cupcake recipe and pics after the jump.

pumpkin cupcakes with cinnamon cream cheese frosting | gimme some oven.

When we think of guava, we think of warm, tropical happiness.  That’s why we loved this guava cupcakes with guava cream cheese frosting at BaaBaaCupcake.

If you don’t have access to fresh guava, that’s ok.  This frosting recipe calls for guava syrup which is available in many grocery stores.  If you’re having trouble finding it, you may look for guava paste, guava jelly, guava juice, pulp, or guava in syrup.  There are also online stores like Kalyustan’s that have a great selection of international ingredients.

Here’s the super delicious guava cream cheese frosting.  Don’t miss the pics and the adorable pink cupcake wrappers.  Cake recipe after the jump:

Guava Cream Cheese Frosting – Baa Baa original

• 8 oz. of cream cheese, room temperature
• 3/4 stick (6 tablespoons) unsalted butter, room temperature
• 3 cups confectioner’s sugar
• 1 teaspoon vanilla
• 3 tablespoon guava syrup
• red food coloring (optional)

1. Using an electric mixer, beat cream cheese and butter until fluffy
2. Slowly add the 3 cups of confectioner’s sugar, mixing in between additions
3. Add the vanilla and the guava syrup, mixing until smooth
4. Optional: if you desire your frosting to be pinker, add red food coloring one drop at a time until a desired color is reached.

Baa Baa, Cupcake, Have You Any Frosting?: Guava Cupcakes and Guava Cream Cheese Frosting.

The Better Homes and Gardens website supplies this incredible cocoa mascarpone frosting recipe, destined to top a dark cocoa buttermilk cake.  Thinking about this frosting puts me in a trance. You could substitute cream cheese for the mascarpone, but we’d prefer not to.  We also like our frosting a little less sweet, so you may slightly adjust the powdered sugar to your taste.

Cocoa Mascarpone Frosting

• 8 oz mascarpone cheese, softened
• 1/2 c butter softened
• 1/2 c Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder
• 2 T milk (plus extra for thinning)
• 2 t vanilla
• 16 oz powdered sugar, sifted (4 1/4 to 4 1/2 cups)

Instructions:

In a large mixing bowl, beat one-half of an 8-ounce tub mascarpone cheese or one-half of an 8-ounce package cream cheese, softened; 1/2 cup butter, softened; 1/3 cup Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder; 2 tablespoons milk and 2 teaspoons vanilla with an electric mixer on medium to high speed until creamy. Gradually add one 16-ounce box powdered sugar, sifted (4-1/4 to 4-1/2 cups), beating until smooth. Beat in enough additional milk, 1 teaspoon at a time, to reach spreading consistency. Makes 3 cups.

For more details, including the cake recipe, follow the link.

Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting Recipe.

How perfectly Halloween-ish!  This delicious pumpkin cheesecake frosting recipe developed by Joelen is designed to top her devil’s food chocolate pumpkin cupcakes. It is essentially a cream cheese frosting recipe cleverly disguised with pumpkin pie filling.

You’ll find more details, taster reviews as well as the cupcake recipe after the link.

Pumpkin Cheesecake Frosting
original Joelen recipe

1/4 cup unsalted butter
4 oz. cream cheese, softened
2-3 tablespoons pumpkin pie filling
4-6 cups confectioners or powdered sugar
1-2 tablespoons half & half

In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; add the pumpkin pie filling and beat until fully incorporated.

Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. Stir in the half & half until incorporated.

If the frosting becomes too thick, add another tablespoon or more of half & half to thin out.

Chocolate Pumpkin Cupcakes with Pumpkin Cheesecake Frosting.

This easy-as-cake maple cream frosting recipe is designed to go with a luscious spiced pumpkin cake.  It’s a simple cream cheese style frosting enhanced by maple syrup or maple extract.  Depending on how sweet your cupcakes are, you may wish to use less sugar than is called for in this frosting recipe.

Pumpkin cake recipe and instructions at the link below:

Maple Cream Frosting

1 (8-oz.) package cream cheese, room temperature
1/2 to 1 teaspoon maple extract
2 tablespoons milk or pure maple syrup
4 cups confectioners’ sugar

While cakes are baking, place cream cheese, milk or maple syrup and maple extract in a bowl. Beat till combined. Gradually add confectioners’ sugar until smooth and creamy. Add more milk or syrup if frosting is too stiff to spread.

Orlando Sentinel – Recipe: Pumpkin cupcakes with maple cream frosting.