Frosting Recipes and Tips!

Classic Cream Cheese Frosting

*Works well with all cupcake mix flavors. Add a little cinnamon for a cinnamon cream cheese frosting!


  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 4 ounces (about 1/2 cup) cream cheese, at room temperature
  • 1/4 teaspoon vanilla extract
  • 2 cups confectioners’ sugar

Using a stand mixer or handheld mixer on medium speed, beat the butter and cream cheese together for 3 minutes. (You want to be certain to get all the little lumps out of the cream cheese or they’ll end up in your frosting.) Add the vanilla and mix on medium speed until thoroughly combined. Slowly add the confectioners’ sugar while beating on low for 1 minute. Gradually increase the speed to high and beat until fluffy, about 3 minutes. Gently pipe each cupcake with frosting.

Vanilla Champagne Buttercream

*Perfect for the Pink Champagne Cupcake Mix. Substitute chardonnay for the champagne for the Orange Chardonnay Cupcake Mix! 

  • ½ cup butter, softened
  • 1 teaspoon pure vanilla extract
  • ¼ cup dry champagne
  • 3 cups powdered sugar


With a hand or stand mixer, beat softened butter and vanilla extract together on medium speed for 2 minutes. Slowly add half of the dry champagne, and then add 1 cup of the powdered sugar and beat on low for 1 minute. Slowly add the remaining champagne and powdered sugar alternately until everything is combined. Gradually increase the speed to high and beat for 3 minutes, until fluffy. Gently pipe each cupcake with buttercream. 


 

Maple Buttercream

*Use with Cinnamon Spice Cupcake Mix. Top with crispy bacon for a Maple Bacon Cupcake or fried chicken and waffles for a Chicken n' Waffles Cupcake!

  • ½ cup butter, softened
  • ¼ cup pure maple syrup
  • ½ teaspoon pure maple extract
  • 3 cups powdered sugar


With a hand or stand mixer, beat softened butter, maple syrup, and maple extract together on medium speed for 3 minutes. Slowly add powdered sugar and beat on low for 1 minute. Gradually increase the speed to high and beat for 3 minutes, until fluffy. Gently pipe each cupcake with buttercream. 


 

 

Chocolate Pinot Noir Frosting

*Use with Chocolate Pinot Noir Mix. Top with chocolate shavings or fresh fruit!


  • ½ cup butter, softened
  • ½ cup cocoa powder
  • ¼ cup pinot noir
  • 3 cups powdered sugar

With a hand or stand mixer, beat softened butter and cocoa powder together on medium speed for 3 minutes. Slowly add pinot noir and powdered sugar and beat on low for 1 minute. Gradually increase the speed to high and beat for 3 minutes, until fluffy. Gently pipe each cupcake with buttercream. 

 

 

Rum Lime Frosting

*Use with Classic Vanilla Mix. Soak cupcakes with rum. Top with mint leaves and a slice of lime for a Mojito Cupcake!

 

  • 3/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon lime juice
  • 2 tablespoons dark rum

With a hand or stand mixer, beat softened butter on medium speed for 3 minutes. Slowly add half of the powdered sugar and beat on low for 1 minute. Add lime juice and rum, and beat on low for 1 minute. Slowly add the rest of the powdered sugar and gradually increase the speed to high. Beat for 3 minutes, until fluffy.