Cupcakes
Cupcakes are just about the perfect dessert (or anytime snack). They're mini-cakes, so they're yummy, but they're also portable, shareable, and just-plain yummy.
Here are six yummy cupcake recipes to get your week started off just right, including Vanilla Cupcakes with Blackberry Cream Cheese Frosting, Chocolate Cupcakes With Peanut Butter Swirl Frosting, and Cream-Filled Chocolate Cupcakes. Enjoy!
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
VEGAN BITE-SIZED GINGER CUPCAKES
This is from Vegetarian Times website. The recipe begins, "Baking is my favorite holiday pastime, and it has only become more enjoyable since I made the decision to go vegan. With so many clever ingredient substitutions at my disposal, I feel like a magician in the kitchen.
"I’ve made vegan cookies, brownies, and pies, but had yet to try my hand the crown jewel of vegan baked goods: the cupcake. So when I decided to veganize VT‘s recipe for Bite-Sized Ginger Cupcakes, I consulted with VT food editor Mary Margaret Chappell for some expert advice.
"I used Earth Balance margarine instead of butter, and raw turbinado sugar instead of white sugar, which isn’t always vegan. In place of the egg, I opted for 1/4 cup of pureed tofu, and Mary Margaret recommended I also add a pinch of baking powder for extra leavening power. For the buttermilk, I used 1/2 cup soymilk plus a tablespoon of vinegar. I used vegan cream cheese instead of regular cream cheese, maple syrup instead of honey, and decided to make my own candied ginger using some fresh ginger I had on hand.
"The end result was such a success! The cupcake itself was moist and decadent without being too sweet, and the citrus-infused frosting was a welcome contrast. The ginger topping brings out the flavor even more, so, even though it is optional, I suggest using it to make these cupcakes truly exceptional.
"These tiny treats are perfectly sized for holiday indulgence without the guilt. Plus, veganizing them was a breeze with Mary Margaret’s help! I’ll definitely be making them again."
Makes 24 mini cupcakes
To view this yumminess online, click here.
Ingredients
Cupcakes
1/2 cup sugar
1/3 cup unsulphured molasses
5 Tbs. vegan margarine
1/2 cup soymilk 1 Tbs lemon juice or vinegar
1/4 cup pureed silken tofu
1-1/4 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp baking powder
1/4 tsp. salt
Topping
4 oz. vegan cream cheese
2 Tbs. maple syrup or agave nectar
1/2 tsp. grated orange zest
2 tsp. finely chopped crystallized ginger, optional
Directions
Preheat oven to 350°F. Coat 2 12-cup mini-muffin pans with cooking spray.
To make Cupcakes: Combine sugar, molasses, and margarine in saucepan. Heat over medium-low heat 3 to 4 minutes, or until margarine is melted and mixture is smooth. Remove from heat, and cool 15 minutes.
Whisk together soymilkm lemon juice, and tofu in bowl. Whisk in molasses mixture.
Whisk together flour, cinnamon, ginger, cocoa, baking soda, baking powder, and salt in separate bowl. Whisk buttermilk mixture into flour mixture.
Fill muffin cups to within 1/8 inch of rims. Bake 12 minutes, or until Cupcakes are puffed and set. Cool in pan 10 minutes, then turn out onto wire rack.
To make Topping: Whip cream cheese, maple syrup, and orange zest with fork in bowl until smooth. Dollop 1 tsp. Topping onto each Cupcake, and sprinkle with crystallized ginger, if using.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
VANILLA CUPCAKES WITH BLACKBERRY CREAM CHEESE FROSTING
This is from Sofia Von Porat at One Green Planet. The recipe begins, "Looking for the perfect summery vegan dessert for parties? Rich blackberry cream cheese frosting is piled high on these dense vanilla vegan cupcakes. The pink color of the frosting comes naturally from the blackberries — no food coloring necessary. These cute little cupcakes are the perfect summer dessert and great for weddings! Blackberries are in season from June till August, which means they're a great addition to classic sweets when you're looking to freshen them up for summer!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/vanilla-cupcakes-with-blackberry-cream-cheese-frosting/.
Ingredients
For the Cupcakes:
1 cup flour
2 teaspoons baking powder
1 pinch salt
1/2 cup sugar
1/4 cup oil
3/4 cup soy milk
1 teaspoon vanilla
1/2 tablespoon apple cider vinegar
1/2 cup blackberries (optional)
For the Frosting:
7 tablespoons vegan butter
7 tablespoons vegan cream cheese
1 cup powdered sugar
About 5 blackberries
Preparation
To Make the Cupcakes:
Preheat the oven at 350° F and place cupcake liners in a cupcake tray.
Combine dry ingredients in a bowl.
Whisk the wet ingredients (oil, soy milk, vanilla, and vinegar) in a large bowl, add the dry mixture and stir to combine (be careful not to over mix). If you want you can even add some blackberries to the muffin mixture.
Pour the batter into the muffin tins and bake in the oven for 25-30 minutes. Let cool completely. In the meantime, prepare the frosting.
To Make the Frosting:
Mash blackberries and press through a sieve so you get 1 tablespoon of juice.
Mix butter and powdered sugar until fluffy with an electric mixer. Add cream cheese and continue mixing. Add the juice and mix to a smooth mixture. Add more icing sugar if the mixture is too runny. Decorate on top of cupcakes.
Here are six yummy cupcake recipes to get your week started off just right, including Vanilla Cupcakes with Blackberry Cream Cheese Frosting, Chocolate Cupcakes With Peanut Butter Swirl Frosting, and Cream-Filled Chocolate Cupcakes. Enjoy!
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
VEGAN BITE-SIZED GINGER CUPCAKES
This is from Vegetarian Times website. The recipe begins, "Baking is my favorite holiday pastime, and it has only become more enjoyable since I made the decision to go vegan. With so many clever ingredient substitutions at my disposal, I feel like a magician in the kitchen.
"I’ve made vegan cookies, brownies, and pies, but had yet to try my hand the crown jewel of vegan baked goods: the cupcake. So when I decided to veganize VT‘s recipe for Bite-Sized Ginger Cupcakes, I consulted with VT food editor Mary Margaret Chappell for some expert advice.
"I used Earth Balance margarine instead of butter, and raw turbinado sugar instead of white sugar, which isn’t always vegan. In place of the egg, I opted for 1/4 cup of pureed tofu, and Mary Margaret recommended I also add a pinch of baking powder for extra leavening power. For the buttermilk, I used 1/2 cup soymilk plus a tablespoon of vinegar. I used vegan cream cheese instead of regular cream cheese, maple syrup instead of honey, and decided to make my own candied ginger using some fresh ginger I had on hand.
"The end result was such a success! The cupcake itself was moist and decadent without being too sweet, and the citrus-infused frosting was a welcome contrast. The ginger topping brings out the flavor even more, so, even though it is optional, I suggest using it to make these cupcakes truly exceptional.
"These tiny treats are perfectly sized for holiday indulgence without the guilt. Plus, veganizing them was a breeze with Mary Margaret’s help! I’ll definitely be making them again."
Makes 24 mini cupcakes
To view this yumminess online, click here.
Ingredients
Cupcakes
1/2 cup sugar
1/3 cup unsulphured molasses
5 Tbs. vegan margarine
1/2 cup soymilk 1 Tbs lemon juice or vinegar
1/4 cup pureed silken tofu
1-1/4 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. unsweetened cocoa
1/2 tsp. baking soda
1/2 tsp baking powder
1/4 tsp. salt
Topping
4 oz. vegan cream cheese
2 Tbs. maple syrup or agave nectar
1/2 tsp. grated orange zest
2 tsp. finely chopped crystallized ginger, optional
Directions
Preheat oven to 350°F. Coat 2 12-cup mini-muffin pans with cooking spray.
To make Cupcakes: Combine sugar, molasses, and margarine in saucepan. Heat over medium-low heat 3 to 4 minutes, or until margarine is melted and mixture is smooth. Remove from heat, and cool 15 minutes.
Whisk together soymilkm lemon juice, and tofu in bowl. Whisk in molasses mixture.
Whisk together flour, cinnamon, ginger, cocoa, baking soda, baking powder, and salt in separate bowl. Whisk buttermilk mixture into flour mixture.
Fill muffin cups to within 1/8 inch of rims. Bake 12 minutes, or until Cupcakes are puffed and set. Cool in pan 10 minutes, then turn out onto wire rack.
To make Topping: Whip cream cheese, maple syrup, and orange zest with fork in bowl until smooth. Dollop 1 tsp. Topping onto each Cupcake, and sprinkle with crystallized ginger, if using.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
VANILLA CUPCAKES WITH BLACKBERRY CREAM CHEESE FROSTING
This is from Sofia Von Porat at One Green Planet. The recipe begins, "Looking for the perfect summery vegan dessert for parties? Rich blackberry cream cheese frosting is piled high on these dense vanilla vegan cupcakes. The pink color of the frosting comes naturally from the blackberries — no food coloring necessary. These cute little cupcakes are the perfect summer dessert and great for weddings! Blackberries are in season from June till August, which means they're a great addition to classic sweets when you're looking to freshen them up for summer!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/vanilla-cupcakes-with-blackberry-cream-cheese-frosting/.
Ingredients
For the Cupcakes:
1 cup flour
2 teaspoons baking powder
1 pinch salt
1/2 cup sugar
1/4 cup oil
3/4 cup soy milk
1 teaspoon vanilla
1/2 tablespoon apple cider vinegar
1/2 cup blackberries (optional)
For the Frosting:
7 tablespoons vegan butter
7 tablespoons vegan cream cheese
1 cup powdered sugar
About 5 blackberries
Preparation
To Make the Cupcakes:
Preheat the oven at 350° F and place cupcake liners in a cupcake tray.
Combine dry ingredients in a bowl.
Whisk the wet ingredients (oil, soy milk, vanilla, and vinegar) in a large bowl, add the dry mixture and stir to combine (be careful not to over mix). If you want you can even add some blackberries to the muffin mixture.
Pour the batter into the muffin tins and bake in the oven for 25-30 minutes. Let cool completely. In the meantime, prepare the frosting.
To Make the Frosting:
Mash blackberries and press through a sieve so you get 1 tablespoon of juice.
Mix butter and powdered sugar until fluffy with an electric mixer. Add cream cheese and continue mixing. Add the juice and mix to a smooth mixture. Add more icing sugar if the mixture is too runny. Decorate on top of cupcakes.
Comments
Post a Comment