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.