Easy Cupcake Frosting Recipes

By Foodism Team


Let’s be honest, the most important ingredient for a perfect cupcake is the perfect frosting! We are here to make sure you get that smooth, thick and creamy frosting for your chocolate cupcake recipe. So let’s begin! 

Chocolate Ganache 


  • 1 cup semisweet chocolate chips
  • 2/3 cup heavy whipping cream


  1. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
  2. For a thick ganache, cook, stirring occasionally, until the mixture reaches 85°-90° and is slightly thickened about 40 minutes. 
  3. Let the ganache rest till it is cool. Now whip it up to soft or hard peaks, as needed.
  4. Put the whipped ganache in a piping bag and frost your cupcakes!

This is also the perfect frosting if you want to top your chocolate cupcakes with chocolate-covered strawberries!

Best Chocolate Buttercream


  • 170 g ounces of chocolate baking chips
  • 1/4 cup heavy whipping cream
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon vanilla extract
  • 6 large egg whites, room temperature
  • 1-1/2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups unsalted butter, cubed


  1. In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla paste and extract. Set aside to cool slightly. 
  2. Meanwhile, in a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. 
  3. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
  4. Remove from heat. With a whisk attachment of the stand mixer, beat on high speed until cooled to 90°, about 7 minutes. 
  5. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended.
  6. Your chocolate frosting is ready!

Strawberry Frosting


  • (200g) chopped fresh strawberries
  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 3–4 tbsp (45-60ml) water or cream, if needed
  • 1/2 tsp vanilla extract
  • Pinch or two of salt


  1. Add the strawberries to a food processor or blender and puree until smooth. 
  2. Add the puree to a small-sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning until it has thickened and reduced to about 6 tbsp, in about 10-15 minutes. 
  3. Allow the mixture to cool. Add the butter to a large mixer bowl and beat until smooth.
  4. Add about half of the powdered sugar and beat until well combined and smooth.
  5. Add about 3 tablespoons of the reduction and beat until well combined and smooth.
  6. Add the vanilla extract and slowly add the remaining powdered sugar and beat until well combined and smooth.

Your strawberry frosting is ready to pipe!