A favorite cupcake of mine is the red velvet cupcake. We also feature them at my bakery, The Bread and Cheese Cupboard. By the way, I am proud to announce that we were recognized as Best of the Shore in South Jersey Magazine for best breakfast. Let’s get back to the topic of this post. A red velvet cupcake is traditionally topped with cream cheese frosting. Here’s a good recipe for this delicious, creamy frosting. It is also great on carrot or pumpkin spice cupcakes as well. The possibilities are endless!
Cream Cheese Frosting
1 package cream cheese (8oz.), 1 stick unsalted butter (softened), 1 box powdered sugar (16oz.), 2-3 tablespoons milk, 1 tsp vanilla extract
1. Combine cream cheese and butter in bowl using a hand mixer until light and fluffy.
2. Gradually add powdered sugar and 2 tbsp of milk and beat until smooth. Add the vanilla extract. Add more milk if you think the frosting is too thick.