Frosting Recipes

Food Mayhem shared this delightful recipe for beet chocolate cupcakes dressed with a beautiful pink beet frosting.   If you’ve sliced and cooked beets, you know their deep red color is potent!  While the chocolate cupcakes with beets reportedly weren’t too beet-y, this beet frosting is too adorable to pass up.

Beet Frosting

* 4 cups confectioner’s sugar
* 1 tablespoon beet powder
* 8 ounces cream cheese, softened
* 8 tablespoons unsalted butter, softened
* 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.

2. Melt chocolate (70% dark provided by Askinosie Chocolate) and 1/4 cup (4 tablespoons) butter over a double boiler. Set aside to cool.

Check out photos and cupcake recipe after the link.

Beet Chocolate Cupcakes « FoodMayhem.

While we often see carrot cakes with cream cheese frosting, sour cream is a tangier option.  (Plain yogurt may serve as an alternative). Slightly thinner than cream cheese frosting, it is best suited to cupcakes.  Sour cream and cream cheese are comparable in fat content, so no cutting calories there.  However, this sour cream frosting is the perfect foil to the carrot and pineapple-packed cake.  Sounds and looks delicious!

Sour Cream Frosting

4 Tbsp butter, softened
1/2 cup HP Hood Sour Cream
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/4 tsp salt
2-3/4 cups confectioners’ sugar

In a medium bowl, mix together all ingredients, except powered sugar, until well combined. With an electric mixer on slow, add confectioners’ sugar, beating until smooth. Decorate as desired.

(Note: We think you’d be ok with any brand of sour cream you have available).

Cupcake recipe, pics and more after the jump:

Spring Recipe! Carrot Cupcakes with Sour Cream Frosting — Food and Recipe Blog.

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.