Watch Cream Cheese Frosting Being Made and Relax

As promised, here is the cream cheese frosting recipe that co-starred in our red velvet cupcakes video last week. If you’re a regular cake baker, you may be wondering why a video is even necessary for such a simple frosting? I used to think like that.

When I posted the red velvet recipe on YouTube, and teased the fact that I’d show the frosting in a future video, I was instantly met with a huge wave of panicked comments, all having a similar message; something to the effect of, “When the hell is the frosting video being shown? I want it now. I need it now. Give it to me now!”

So, not wanting an angry mob of people waving pitchforks and unfrosted cupcakes in front of my house, I quickly edited the footage and posted it today. This shows that no matter how simple a recipe or technique is, people just feel better and more relaxed about making it, if they can see it being done first.

Anyway, the next time you whip up a carrot cake, or batch of red velvet cupcakes, I hope you give this ultra-simple and delicious frosting recipe a try. Enjoy!

Ingredients for a cake or 12 cupcakes (plus maybe some leftovers):
*Double recipe if you like a thicker layer of frosting.

1/4 cup soft butter

4 oz room temp cream cheese

1 tsp vanilla

1 3/4 cups powdered sugar (or to your taste - start with a cup and go from there)

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Candy Bar Cupcakes with Quick and Delicious Buttercream Frosting

 I LOVE cupcakes! But, who doesnt? I also love candy bars and thought how cool and delish would it be to throw some mini candy bars in a cupcake batter!
        I also have been on the hunt for a bakery like frosting and I think I created it along with these cupcakes! Whenever I taste a cake or cupcake from a local bakery I just cant seem to figure out how they do it.  What gives the frosting that texture and delicious flavor? There are a lot of great recipes out there, and everytime I tried them Im always a little disappointed. Some of them are with flour (which I feel is weird in a frosting) Some of them call for shortening (YUCK!), and some of them tell you to beat it til the sun dont shine.. and me being all about easy and fast, I dont have time for that!
       This frosting is SO EASY and super delicious! I think the whipping cream is what makes this frosting a winner! This is now the one I will always make! Give it a try and let me know what you think!  
       The cupcakes turned out really good as well. I actually tried a bunch of different kinds of candy bars. Twix, Rolos, Snickers and Milky Way. They were all great. I was sad that they do sink down to the bottom, but who cares! With the last bite of your cupcake, you get an extra surprise with a big bite of candy car! Thumbs up for me!

   

CANDY BAR CUPCAKES (makes 36 cupcakes)

Recipe By: Holly Lofthouse

• 1 box (18oz) cake mix 
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1/2 cup sour cream
• small box instant pudding (I used chocolate w/ Devils Food cake mix & vanilla w/ Vanilla cake mix)
• 24 mini candy bars of your choice (Snickers, Milky Way, Rolos)

Directions:

Preheat oven to 325 degrees. Line mufftin tins with cupcake liners.

Mix the cake mix, eggs, oil, milk, sour cream and pudding mix together with a hand mixer. Beat on low for 30 seconds and then on medium for about 2 minutes. (Batter will be very thick)

With an ice cream scoop, fill liners about 1/3 of the way full of cake batter. Top with one candy bar. Cover candy bar with 2 tablespoons of batter so its completely covering candy bar. Repeat with all.

Place in oven and bake for 18-20 minutes. Let cool completely before frosting.

QUICK & DELICIOUS BUTTERCREAM FROSTING

Recipe By: HollyL

• 3 1/2 cups Powdered Sugar
• 2 sticks of Butter (1 cup), room temperature  (make sure to use REAL butter)
• 1 teaspoon Vanilla
• 1 1/2 tablespoons of Whipping Cream

•  FOR CHOCOLATE FROSTING- Add in 1/4 cup of cocoa

Directions:

Mix powdered sugar and butter in a large bowl with a spatula until well combined. With a hand mixer, mix in Vanilla and Whipping cream. Beat on medium speed for 3 minutes until well combined.

(For chocolate version,  add in cocoa when mixing the powdered sugar and butter together)

       

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Banana Cake with Browned Butter Frosting

  
   I dont think Ive made so many sweets and treats in my life, than over the past week. We celebrated my hubbys birthday 4 days after my babys, so theres been ridiculous amounts of sugar running through our familys bloodstream.

   Its been good and bad, all at the same time. Good for my taste buds....  bad for my thighs. Good for the smiles on my birthday boys faces....  bad that my kids have been on a sugar high for a week. Emma was running so fast in our hallway the other night, she ate the wall. Literally. She had paint in her mouth, and a nice little bump on her chin to prove it. : /

  Ive had a pile of bananas sitting on my counter for a week. Whos going to eat a nice, healthy banana when youve got mounds of cake in the fridge!? I thought I better make one last treat with them...  ya know, so they didnt go to waste ;)

  So banana cake it was. It was moist, delicious and divine. I would serve this for a dessert or even for a brunch. When you taste it, you might even eat it for breakfast. Its that good!


Banana Cake

1-1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1-3/4 cups ripe bananas, mashed (3 or 4 bananas)
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt

DIRECTIONS:  Heat oven to 375 degrees (350 degrees, if using a dark pan) Grease and flour a 10x15 inch jelly roll pan.

Beat first 4 ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend one minute. Spread in prepared pan. Bake 20-24 minutes or until golden brown. Cool and then frost with browned butter frosting.

Browned Butter Frosting

1/2 cup butter
4 cups powdered sugar
1-1/2 teaspoons vanilla extract
3 Tablespoons milk

DIRECTIONS:  Heat butter in a saucepan over medium heat. Heat past the melting point until its boiling, and a delicate brown. Remove from heat and immediately add remaining ingredients. Stir until well combined. Pour and spread over cooled cake. Serve and enjoy!

Recipe source: The Girl Who Ate Everything

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Strawberry Cake with Cream Cheese Frosting

   My hubby and I had our 7th wedding anniversary on July 1st. Since it landed on a Monday, we celebrated on Sunday, and because it was the only day we could get a babysitter. Before our date, I whipped us up this amazing Strawberry Cake!

   I admit, it does start off with a box cake mix. Some of you may gasp, but if youre like me, you are proud of those box cake mixes because they make pretty darn good cakes. I doctored mine up a bit, by adding sour cream (which makes it super moist) and fresh chopped strawberries.

  Cream cheese frosting is what I topped it off with and the results were the most delicious strawberry cake I have ever had in my life. Kale said the same. We all loved it. This one is a keeper, fo sho.



Strawberry Cake
with Cream Cheese Frosting

1 (18.25 ounce) box Strawberry Cake mix ( I used Pillsbury Moist Supreme)
1 cup water
1/3 cup oil
3 large eggs
1/3 cup sour cream
1 cup fresh, chopped strawberries


Cream Cheese Frosting:

1 ( 8 ounce) package cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
1 Tablespoon milk
1 teaspoon vanilla

Directions: Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non-stick spray. Set aside.

In a large bowl, add the cake mix, water, oil, eggs and sour cream. Using a hand mixer, beat on low speed until combined, and then on medium speed for about 30 seconds. Dump in the cup of strawberries and mix by hand, until just combined.

Pour batter into the prepared baking dish. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean.

Let cake cool completely before frosting.

For frosting: In a large bowl, beat together the cream cheese and butter until combined and creamy. Slowly add in the powdered sugar, one cup at a time, until combined. Add the milk and vanilla. Beat on medium speed until frosting is smooth and free of any lumps. Frost cake and serve! ♥

Store cake covered in the refrigerator, if you have any leftovers :) 

I love the pink color of the batter. Especially, once the strawberries are mixed in.

I forgot to take pictures of the batter in the pan, and then baked, so this is all I have...

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