Cream Cheese Frosting

I find that, in a time pinch, you can get away with box cupcake mix if you make your own frosting and the cupcakes will taste homemade. Here is the recipe for cream cheese frosting that I use:

1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups confectioners’ sugar

Using an electric mixer on medium speed, beat the cream cheese and butter a few minutes until smooth. Add the vanilla and continue mixing well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours max, to thicken before using.

To make this recipe into lemon cream cheese frosting (my favorite on lemon cupcakes), add the juice of 1 lemon after mixing all other ingredients. DELICIOUS!