Super F**king Easy Recipe:Three Ingredient Pumpkin Cupcakes

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For cream cheese frosting:

1. A stick of unsalted butter (salted butter would make an amazing salted caramel frosting, but that’s another recipe, let’s stick with the basics for now)

2. A brick of cream cheese

3. Powdered sugar

4. Vanilla extract

Grab that stand mixer or a hand mixer, just like your mom used when you were growing up. Cream the butter and the cream cheese together. If they are still firm from being in the fridge, just toss them in the microwave for a few seconds or put them in a bowl on top of the warm oven, then make a cup of coffee, they will soften right up. Add a dash of vanilla extract for extra flavor, or a teaspoon for the precise folk.

Start to add your powdered sugar to the mix. Unless you want to make a winter wonderland in your kitchen and belt out an impromptu rendition of Let It Go, I suggest you do this in small increments, like 1/2 cup at a time, and with the mixers on the lowest and slowest setting. Keep adding sugar until you’ve got two cups mixed in and taste it. If you like it, fabulous, stop there, you’re all done. If you want it sweeter, add up to a cup more of powdered sugar, stopping when you like the taste. If the frosting starts to get stiff, don’t panic, just add a splash of milk (or water in a pinch) and it will loosen up and smooth back out.

When you’re done, smear the frosting onto the cooled cupcakes and you are officially a domestic goddess. If you want to increase the Pinterest factor or smug it up for your Facebook friends, decorate the tops with some candy or plastic spider rings you scored at the Target Dollar Spot. Then munch and brag to your heart’s content.




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