Vanilla Cupcakes Cream Cheese Frosting. For the piping I used a 16-inch disposable pastry bag and Wilton 1M tip both bought from Michaels. Bake at 350 for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
When the cupcakes are cooled pipe on the cream cheese frosting. Place frosting into a piping bag fitted with a 1M tip. Plop your softened butter and cream cheese into a big bowl.
By using Neufchatel cream cheese you cut out 33 of the fat in typical cream cheese frosting but keep the same rich flavor.
Its also excellent on carrot cake. Slowly blend in the powdered sugar and vanilla then beat on high until well-combined smooth and creamy. In the bowl of a stand mixer combine butter cream cheese confectioners sugar and vanilla. Make sure the cream cheese is at room temperature to make it easier.