Perfect for Easter: spring-colored tie dyed cupcakes with cream cheese icing.
I love cake. I love icing.
For the icing, I mixed together 1/2 cup (1 stick) unsalted butter and 8 ounces of cream cheese. I stirred in confectioners' sugar by the spoonful. I'm not sure how much - probably about a pound (1 box). I added a couple of teaspoons of vanilla.
After frosting two dozen cupcakes, I had plenty left over. I covered and refrigerated the leftover icing and plan to ice sugar cookies later this week with it.