I am always frustrated when making a batch of cupcakes, because recipes never yield 24 cupcakes for me (I overfill frequently, oops) and the frosting is always way more than enough. Not that anyone ever really complained about too much frosting, but I never frost my cupcakes sky-high. I made this frosting recipe with a perfect 12 cupcakes in mind, so if you’ve been looking for a small batch of cream cheese frosting for a dozen cupcakes, you’re in the right place.
I also don’t have a mixer, so this frosting comes together with a bowl and a wooden spoon- easy as pie/cake. I use this ultimate chocolate cupcake recipe and it actually yields 12 cupcakes.. so no more longing glances at the leftovers! For another small-batch option, check out my vegan carrot cake recipe baked in mini cast iron skillets and replace the coconut cream icing with this traditional frosting.
I made these for a bridal shower at work and wanted to fancy them up in a classy way- so chocolate hearts as decoration seemed appropriate. I also carved out the middle of the chocolate cupcake and added some raspberry jam, which is why I added the raspberries in the frosting as well (aren’t the natural pink speckles fun?). They really are showstoppers with the little bit of personality. I’ll walk you through the steps at the bottom of the post for an easy way to impress friends- with just a plastic bag and chocolate chips!
- 8 ounces cream cheese
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: several raspberries for pink speckles
- Bake your favorite chocolate cupcake recipe (or carrot cake, red velvet, etc!) and set out the cream cheese and butter to come to room temperature in the meantime.
- Once soft, mix together the cream cheese and butter using a wooden spoon and a whisk to attack any clumps of butter that may remain as you want a very smooth mixture.
- To the cream cheese and butter, begin stirring in the powdered sugar ½ cup at a time until all 2 cups have been added.
- Once smooth again (about 5 minutes of stirring), add in the vanilla extract and a pinch of salt.
- Chill the frosting for 2 hours (and up to overnight) before piping onto cupcakes if you want the piping pattern to hold. Pipe the cupcakes and store in the fridge if you aren't serving them within an hour or two, so that the frosting doesn't begin to soften too much.
I also added a few raspberries in at this point and mashed them with the wooden spoon in order to get the pink speckles in the photo, since I filled my chocolate cupcakes with raspberry jam. I found they were perfect after refrigerating overnight and then letting sit out for an hour before serving- still soft and melt-in-your-mouth texture, with no crusty frosting to be found!
How to Make Chocolate Decorations for Cupcake Toppers:
For chocolate decorations, melt 1/4 cup of chocolate chips in the microwave (or on the stove). Once off of the heat, stir in another 1/4 cup chocolate chips. This will temper the chocolate and help it harden at room temperature. After letting the chocolate cool for about 5 minutes, spoon it into the corner of a plastic bag and cut off the very tip of the bag. If you mess up, it’s easy to squeeze the chocolate into another bag to try again- you’ll want to keep the hole small for elegant decorations.
Using a sheet of parchment paper on top of a cookie sheet or cutting board for stability, pipe chocolate hearts, short words or initials, swirls, or other little designs. Just be sure all of your design elements connect so that once it dries, you’ll be able to carefully peel it off the parchment. Let the designs dry for 4-6 hours (you can speed this process up by putting them in the fridge, but air-drying them will help them from melting when on display before eating). Once dry, peel them off the parchment and place them into your frosting, pushing slightly so that they stay. If not serving within the next several hours, refrigerate the entire cupcake to avoid the chocolate from softening.
Happy cupcaking!
Marisa
DessertForTwo says
Yay! Small portion! 🙂
Marisa says
Yes!! I bet you would have great success scaling this down to 2-4 cupcakes ‘for two.’ Because who can really only eat one cupcake? I mean, I had to taste test one pre-bake, and then enjoy one at the party too 🙂
Katie says
1. Small portion = amazing
2. you are super talented
3. I’m pumped to have one! Thank you!!!
Katie says
One? Don’t report me to the grammar police! I mean…..I WON!
Marisa says
Thanks for all your kind words, Katie, and congrats on winning the giveaway! I hope you enjoy the BODUM prize pack. Looking forward to hearing about the goodies- maybe you can whip up a small batch of cupcakes with it!
Heather @ Sweet Precision says
I always have not enough batter and too much frosting! Good to know there is a recipe out there with “normal” proportions 🙂 These cupcakes are too cute, what a perfect idea for a shower!
Marisa says
Glad to hear I’m not the only one! Thanks, Heather- I wanted something creative and elegant and they were perfect.
Erin @ The Almond Eater says
Oh my gosh these are adorable and I totally know what you mean about having too much icing–then I just end up eating the entire bowl and feel happy for 2 minutes and sick for 20 haha.
Marisa says
Thanks Erin! I hate being stuck with leftover icing for that very reason. It’s hard to not stick a spoon in the bowl and then feel gross. This way, you’ve got the perfect amount for an extra lick and then you can enjoy a cupcake 🙂
Jessi Even says
Oh girl you tempt me, so!
Marisa says
Doing my job!! xoxo
Amy @ The Little Honey Bee says
Absolutely gorgeous.
Marisa says
Thanks Amy! Wish I could share my treats with you!
April says
Hi,
I cannot find any parchment paper at the store. What can i use as a substitute?
Thanks! 🙂
Marisa says
Hi April! How strange – usually you can find it in the baking aisle! If not, you can also try wax paper (which cannot be baked – but works for creating the chocolate shapes that will easily lift off the paper). Good luck!
Aima says
What can be used instead of wax paper and butter paper?
Can we use a vinyl sheet instead?
I made the cream cheese it was really tasty and yummy can we put it in the refrigerator for a night
Marisa says
Hi, Aima! So glad to hear you are enjoying the cream cheese. Yes, it can be refrigerated. If it’s too dense the next day or gets at all separated, you can always whip it again before using.
I am unsure about using a vinyl sheet but anything where you can peel up the chocolate shapes should work! Let me know if you try it!
aima says
I’ve tried making this before and it turned out perfect! But i would like to ask if it will be enough to frost a two layer 9 inches cake..btw i love this recipe!!
aima says
Plz reply
Marisa says
Hi Aima! Sorry for the delay in responding to your comment. I have not frosted a cake with this recipe but please report back if you try it!
Cissie says
Made a small batch of red velvet cupcakes and this icing was perfect for them in taste and amount that I needed (made 9 cupcakes).