How to Ice Cupcakes

Step 1: Allow cupcakes to cool Allow freshly-baked cupcakes to cool to room temperature, about a half an hour. Remove the cupcakes from the pan, and place them on a level surface.
Step 2: Remove icing from the refrigerator and stir Remove the icing from the refrigerator and stir it with a butter knife or a small spatula. The icing should be creamy, but still thick.
TIP: Let the icing sit at room temperature for five minutes if it is too stiff. But don’t let it sit too long or it will melt.
Step 3: Scoop icing on the center of the cupcake Scoop a dollop of icing onto the center of the top of the cupcake using the knife or spatula.
Step 4: Spread icing from the center out Spread the icing in a circular pattern on the top of the cupcake, starting at the center and working out toward the edges.
TIP: Pipe the icing onto the top of the cupcakes using a pastry bag if you want a different look.
Step 5: Evenly cover the entire top of the cupcake Continue to spread the icing in a circle until you have covered the entire top of the cupcake evenly with a layer of icing.
Step 6: Add additional decorations Add decorations, such as colored sugar, sprinkles, and chopped nuts.
FACT: In 2009, a 1,224 pound cupcake set the record for the world’s largest. It took 12 hours to bake, and contained 800 eggs and 200 pounds of sugar.

Lessons in this Guide