I'm not a fan of frosting in general, and I often scrape most of the frosting off of birthday cakes, etc. I prefer a drizzle of sweetness to a lofty swirl of sugar and butter. I make an exception with this cream cheese frosting. It's not too sweet, and you can really taste the cream cheese! Many thanks to America's Test Kitchen, who inspired this recipe, and who I find to be a great cooking and baking resource.
This recipe makes enough to frost 12 cupcakes (24 for people like me). Feel free to play with the flavors using this as a base. Add in seasonal flavors, like lemon zest, cinnamon, or nutmeg to complement the baked good you're frosting. The recipe is easily doubled or tripled in a stand mixer.
The photo below is a frosted pumpkin muffin. (Yes, I scraped off the frosting after shooting the photo.)
Cream Cheese Frosting
Mix until combined: 5 minutes with paddle beater, 2-3 minutes with SideSwipe:
5 T unsalted butter, room temperature
1 T sour cream
1 8-ounce package of full fat cream cheese, room temperature
1/4 t kosher salt
1/2 t vanilla
1/4 t almond extract
Add a little at a time, on slowest speed, until fully incorporated:
1 - 2 c confectioners sugar (10X)
I think about 1-1/2 cups is sweet enough for most people. Taste the frosting at 1 cup of the 10X sugar to gauge the sweetness. The frosting is done when it is light and fluffy.