How long does cream cheese last Cream Cheese will last for about 34 weeks longer than any best by date printed on the package, depending on the following variables. A million times over the years, Ive been asked for a good Crusting Cream Cheese Buttercream Frosting Recipe that would work well for decorating. Fall is that time of year where you have more excuses to make cake right At least thats how I feel about it. Its that time of year to. This Lemon Cream Cheese Buttercream Frosting Recipe tastes amazing So simple and flavorful MyCakeSchool. Pumpkin Cupcakes with Cream Cheese FrostingThis recipe was originally posted in November 2. I have revamped the recipe, as well as taken new photos. How are the different breeds of cows and goats a factor in cheese making Any milk from any breed will work nicely for making any cheese. Generally speaking, however. Need help in the kitchen eHow offers quick and easy recipe ideas and cooking techniques for everyday meals as well as holidays and other celebrations. Have your sweets without guilt with this low carb cream cheese peanut butter fudge. No sugar added and just 1. Best Ever Cream Cheese Buttercream. Butteryrich yet light and fluffy with a slight tang from the cream cheese and not overly sweet, this cream cheese buttercream. Does Cream Cheese Have To Be Refrigerated' title='Does Cream Cheese Have To Be Refrigerated' />These amazing cupcakes deserved an upgradeI first made pumpkin cupcakes with cream cheese frosting nearly five years ago, and I have been loving that flavor combination ever since. While I loved the old cupcakes, I thought that they were a bit too heavy on the spices, causing them to overpower the pumpkin, which I wanted to shine. FN_cream-cheese-frost-003_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371597946436.jpeg' alt='Does Cream Cheese Have To Be Refrigerated' title='Does Cream Cheese Have To Be Refrigerated' />This updated recipe tastes almost like pumpkin pie in cupcake form a lot of fabulous pumpkin flavor with some subtle spice undertones. Throw a dollop well, a little more than a dollop of cream cheese on top, and you have one utterly fantastic fall dessert. I mentioned it the first time I made pumpkin cupcakes, and it bear repeating if youre looking to add another flavor profile to these cupcakes, adding some maple syrup to the frosting would absolutely take them over the top. I used a similar filling for the pumpkin whoopie pies that I made four years ago. The maple is an awesome complement to both pumpkin and cream cheese, so if youre a fan, go on ahead and throw some syrup make sure its pure maple syrup into your frosting. Id probably use 2 to 3 tablespoons to start, and taste to see if its flavored to your liking. Southern Vegetable Soup. If the consistency is a little too soft, add another  to 1 cup of powdered sugar. If youre a pumpkin fanatic, a cream cheese frosting fanatic, a fall fanatic, a Thanksgiving fanatic, or any combination thereof, you will absolutely, positively, without a doubt adore these cupcakes. MY OTHER RECIPESMake sure you have some folks to share them with, or you might just want to eat them all yourself. Dont say I didnt warn you One year ago Sweet Onion and Parmesan Dip. Two years ago Apple Fritter Doughnuts. Three years ago Pumpkin Cookies with Brown Butter Icing. Four years ago Homemade Cracker Jack. Yield 1. 2 cupcakes. Prep 3. 0 minutes. Cook 1. 8 minutes. Total 1 hour. Slightly spiced pumpkin cupcakes piled high with cream cheese frosting. Ingredients For the Cupcakes 1 cups all purpose flour. Pinch of ground nutmeg. Pinch of ground cloves cup canned pumpkin cup granulated sugar cup dark brown sugar cup vegetable oil. For the Cream Cheese Frosting 1 cup unsalted butter, at room temperature. Pinch of salt. 4 cups powdered sugar. Directions Make the Cupcakes Preheat oven to 3. F. Line a 1. 2 cup muffin pan with paper liners set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves set aside. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain. Divide the batter between the baking cups, filling each about two thirds full. Bake until a skewer inserted into the center comes out clean, 1. Allow to cool in the pan for 5 to 1. Allow the cupcakes to cool completely before frosting. Make the Frosting With an electric mixer on medium high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium high and beat until light and fluffy, 1 to 2 minutes. Using a decorating bag and tip I used the Ateco 8. If you like the frosting piled high as pictured, this is the perfect amount of frosting. If you prefer less, you can scale the frosting down. The cupcakes can stay at room temperature for a few hours, but should be refrigerated for longer term storage up to 4 days. Did you make this recipeLeave a review below, then snap a picture and tag thebrowneyedbaker on Instagram so I can see it All images and text Brown Eyed Baker, LLC.