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Cream Cheese Buttercream


  • 1 stick unsalted butter, at room temperature
  • 1 block (8oz) cream cheese, at room temperature
  • 4 to cups powdered sugar
  • 1 tablespoon vanilla extract
  • tiny pinch of salt


  1. In a food processor, pulse the softened butter and cream cheese together until combined.
  2. Add 1 cup of the sugar and pulse. Repeat until all the sugar is used.
  3. While pulsing, drizzle in the vanilla extract and salt.
  4. Frost your cupcakes.

** If you don’t have a food processor, you could use a traditional stand mixer, electric hand mixer, a plain ol’ wire whisk (a sturdy one), or a fork or spoon. Just expect to put more muscle into it if mixing by hand, and note that it will take a bit longer to blend everything together smoothly.

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