I am an experienced baker. I am particular about cake and all things baked. Frosting is one of the great gifts from the gods. Or Domino sugar. Whatever. But a lot of frosting recipes are so sugar heavy I end up feeling sick after a small amount. I like a lot of flavor and smaller quantities of sugar.
Who doesn’t like cream cheese frosting? Especially on Halloween, one of my favorite holidays, I love a pumpkin cupcake with cream cheese frosting. Below I’ll post my favorite pumpkin cupcake recipe which is actually a baked pumpkin doughnut recipe from King Arthur Flour but works very well to make moist, flavorful cupcakes, and the cream cheese frosting recipe I used to make my favorite frosting! It’s tangy, smooth, glossy, and not too high on the sugar content. Delicious. It is my version of a soul cake.
Cream Cheese Frosting
2 – 8 oz. cream cheese packages, cold or room temp
1/2 cup salted butter, room temperature
1/4 tsp almond extract
1 tsp vanilla extract
Combine all of the above in a mixer, beat well until soft and creamy.
Add 2 1/2 cups powdered sugar in a steady stream and beat on med-high until lighter and fluffy, about 3 minutes. Frost cupcakes and refrigerate leftover icing. Bring to room temperature to use again.