Name: Cupcake Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup 2 sticks unsalted butter, softened; 3½ to 4 cups powdered sugar sifted; 2 –3 tablespoons heavy whipping cream; 2 teaspoons vanilla extract; 1/8 teaspoon salt

This Cupcake Frosting is ultra-creamy, perfectly sweet, and whips up beautifully for piping onto cupcakes, cakes, or cookies.

Made with simple ingredients, it’s the ultimate buttercream frosting for all your baking creations!

Why You’ll Love This Cupcake Frosting

Quick and easy – ready in just 10 minutes

Fluffy texture – perfect for piping or spreading

Customizable flavors and colors

Only 5 simple ingredients

Great for any occasion – birthdays, holidays, weddings

Stable enough to hold its shape for decorations

What You’ll Need (Ingredient Highlights)

Unsalted butter – the creamy base, softened to room temperature

Powdered sugar – provides structure and sweetness

Heavy whipping cream – adds richness and lightness

Vanilla extract – enhances the flavor

Salt – balances the sweetness

Pro Tips Before You Start

Use room temperature butter for a silky-smooth texture

Sift powdered sugar to avoid lumps

Beat the butter alone first until pale and fluffy

Add cream slowly to control consistency

For colorful frosting, use gel food coloring to maintain texture

How to Make Cupcake Frosting

Step 1: Beat the butter

In a large mixing bowl, beat the softened butter on high speed for about 5 minutes until pale, creamy, and fluffy.

Step 2: Add powdered sugar gradually

Lower the mixer speed and add powdered sugar one cup at a time, beating well after each addition to fully incorporate.

Step 3: Add vanilla and salt

Mix in the vanilla extract and a pinch of salt to balance the flavors.

Step 4: Adjust with heavy cream

Add heavy cream, one tablespoon at a time, beating after each addition until the frosting reaches your desired creamy consistency.

Step 5: Whip for extra fluffiness

Beat the frosting on high speed for 2–3 more minutes to make it extra light and airy.

Step 6: Frost and enjoy

Transfer frosting into a piping bag fitted with your favorite tip and frost completely cooled cupcakes or cakes.

What to Serve It With

Vanilla cupcakes – classic pairing

Chocolate cupcakes – rich and decadent

Carrot cake cupcakes – warm and cozy flavor match

Sugar cookies – for decorating

Layer cakes – for elegant celebrations

Variations / Substitutions

Make it chocolate – add 1/2 cup cocoa powder with the sugar

Try almond or lemon extract instead of vanilla

Tint with food coloring for holidays or themed parties

Make it dairy-free by using plant-based butter and non-dairy cream

Add zest – lemon or orange zest for a fresh twist

Storage & Leftovers

At room temperature: Use within 1–2 days

In the fridge: Store in an airtight container for up to 1 week; let come to room temperature and rewhip before using

Freezer: Freeze for up to 2 months; thaw overnight and rewhip

Tip: Frosted cupcakes are best eaten within 2–3 days for best texture

FAQs

Can I make cupcake frosting ahead of time?
Yes! Store it in the fridge for up to a week or freeze for up to 2 months.

Why is my frosting too stiff?
Add a little more heavy cream, a tablespoon at a time, until it softens.

How do I fix runny frosting?
Beat in more sifted powdered sugar until it firms up.

Can I color this frosting?
Yes, use gel food coloring for vibrant colors without changing the texture.

Is this frosting stable for hot weather?
It’s stable at room temperature but should be kept cool for outdoor events.

How many cupcakes does this frosting cover?
This batch generously frosts about 12–15 cupcakes, depending on your piping style.

Can I use salted butter instead?
Yes, just skip the extra pinch of salt in the recipe.

Final Thoughts

This Cupcake Frosting is a must-have recipe for every baker’s repertoire.

Light, fluffy, and easily customizable, it’s perfect for everything from simple cupcakes to elaborate celebration cakes.

Once you make this frosting, you’ll never go back to store-bought!