Page 447 - Cupcakes

MAKES 2 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH

SIZE)
PREPARATION TIME: 5 MINUTES

JUST ENOUGH FROSTING:
2 packages (3 ounces each) reduced-fat cream cheese, at room temperature
4 tablespoons (½ stick) butter, at room temperature

3 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract

the Cupcake Doctor says...

I prefer to cut calories and fat where I can and find reduced-fat cream cheese

works well without sacrificing flavor. If you prefer regular cream cheese,
use that. Don’t use fat-free cream cheese.

1. Place the cream cheese and butter in a large mixing bowl. Blend with an
electric mixer on low speed until combined, 30 seconds for either batch. Stop the
machine. Add the confectioners’ sugar, a little at a time, blending with the mixer
on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then

increase the mixer speed to medium and blend the frosting until fluffy, 1 minute
more.

2. Use to frost the cupcakes of your choice.

VARIATION Coconut Cream Cheese Frosting: Add 1 to 2 teaspoons coconut
flavoring to the frosting instead of the vanilla extract.