To make vanilla buttercream cupcake frosting, combine 1 cup softened butter, 3 1/2 cups confectioners' sugar, and 1/8 teaspoon salt in a mixing bowl, and beat until well-blended. Add 1 teaspoon milk and 1 teaspoon vanilla extract, and beat until creamy (about three to five minutes).
To make chocolate frosting, combine 2 3/4 cups confectioners' sugar and 6 tablespoons unsweetened cocoa powder. Sift mixture, and set aside. Cream 6 tablespoons butter in a large electric mixing bowl until smooth, and alternate adding 5 tablespoons evaporated milk with the sugar mixture. Mix in 1 teaspoon vanilla extract, and beat until light and fluffy. This frosting is recommended for yellow cupcakes.
For cream cheese frosting, soften 8 ounces cream cheese in a mixing bowl. Gradually mix in 8 tablespoons unsalted butter, and cream until well-blended. Add 1 cup sifted confectioners' sugar, and beat until texture is smooth and creamy. Stir in 1 teaspoon vanilla extract. This frosting is recommended for red velvet cupcakes.
To make a simple coconut buttercream frosting, combine 1/2 cup softened butter, 4 cups powdered sugar, 1/4 cup unsweetened coconut milk and 1/2 to 1 teaspoon coconut extract (as desired) in a large mixing bowl. Blend all ingredients together until mixture is light and fluffy. Garnish with shredded coconut as desired. This frosting is recommended for coconut, vanilla or chocolate cupcakes.