It's birthday cake season! This past week, I made cupcakes for one student's birthday at work. She asked for chocolate cake and frosting that wasn't too sweet.
I used my chocolate cake recipe and cream cheese frosting. They were super! One party attendee raved about how moist and light and fluffy they were, like clouds. That was so nice of her to say so!
I decorated the tops with a squirt of Duff silver food color spray and Haley helped add the silver sugar sprinkles on top.
1 lb cream cheese (or 2 8-ounce blocks, Neufchatel can stand in here if you can't find cream cheese)
1 cup butter (I used salted butter)
1 teaspoon clear vanilla extract
4 1/2 cups powdered sugar
1. Using a sturdy stand mixer with a paddle attachment, cream together the butter and cream cheese. They should be soft, but not runny when you start, so slightly cooler than room temperature. I like to put my ingredients in a bowl out on the counter about an hour before I want to mix them.
2. Add the vanilla and mix.
3. Add the confectioner's sugar about 1 cup at a time, mixing well after each addition. Scrape down the sides of the bowl and the paddle after every other sugar addition, then mix again at medium speed until everything is incorporated well.
4. To decorate your cakes, either spread with a rubber spatula or offset metal cake spatula, or pipe it on with a pastry bag. This should be enough for a 2 layer cake made from 9" rounds or about 24-30 cupcakes, depending on how thick you apply it.
5. Store leftover frosting in the fridge, if you have leftovers!