How much frosting do I need for 24 cupcakes?

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Quick Answer

For 24 standard size cupcakes, you’ll need about 2-3 cups of frosting to fully frost the tops. This allows for around 2-3 tablespoons of frosting per cupcake. The exact amount depends on how heavily you like to frost, and any decorative elements like piping. As a general guideline:

Light frosting: About 2 cups (48 tablespoons)
Medium frosting: About 2 1/2 cups (60 tablespoons)

Heavy frosting: About 3 cups (72 tablespoons)

How Much Frosting Per Cupcake?

The average cupcake takes around 2-3 tablespoons of frosting to frost the top. Here is a breakdown:

Light frosting: 2 tablespoons per cupcake

Medium frosting: 2 1/2 tablespoons per cupcake
Heavy frosting: 3 tablespoons per cupcake

So for 24 cupcakes:

24 cupcakes x 2 tbsp light frosting = 48 tbsp (2 cups)
24 cupcakes x 2 1/2 tbsp medium frosting = 60 tbsp (2 1/2 cups)
24 cupcakes x 3 tbsp heavy frosting = 72 tbsp (3 cups)

The frosting amounts below are based on frosting just the tops, not filling or frosting the whole cupcake. Filling and frosting the entire cupcake requires about 3-5 tablespoons of frosting each.

Factors That Affect Frosting Amount

The exact amount of frosting you’ll need for 24 cupcakes can vary based on:

Cupcake size: Mini cupcakes require less frosting than jumbo cupcakes.

Frosting style: Heavily swirled or piped frosting requires more than a light blanket of frosting.
Decorations: Things like sprinkles, candies, or chocolate drizzle add extra frosting.
Frosting consistency: Thinner frostings may require more to get full coverage.

So the more detailed you get with piping, drizzling, and decorating, the more frosting you’ll need.

Frosting Recipes for 24 Cupcakes

Here are some example frosting recipes for 24 standard size cupcakes:

Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened

2 cups powdered sugar
1-2 tbsp milk or cream
1 tsp vanilla or other extract

This makes about 2 cups or 48 tablespoons of rich, creamy buttercream, perfect for frosting 24 cupcakes. You can double the recipe to make enough frosting to heavily frost the tops and fill the cupcakes.

Whipped Cream Frosting

1 cup heavy whipping cream
1/4 cup powdered sugar

1 tsp vanilla extract

Whip the cream and sugar together until fluffy, then frost onto the cupcakes. Makes about 2 cups or 48 tablespoons. Light and fluffy but doesn’t hold up as long as buttercream.

Cream Cheese Frosting

8 oz cream cheese, softened

1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 tsp vanilla

Beat everything together until completely smooth. Makes about 3 cups or 72 tablespoons, providing thicker frosting for decorating.

Ganache Frosting

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Heat the cream just to a simmer then pour over the chocolate chips. Let sit 1-2 minutes then whisk smooth. Cool completely before frosting. Ganache is thicker so this provides about 1 1/2 cups or 36 tablespoons.

Tips for Frosting Cupcakes

Here are some tips for frosting cupcakes perfectly:

Let cupcakes cool completely so frosting won’t melt.

Use an offset spatula or knife to evenly spread frosting.
Start around the outer edge then work into the center.
Add decorations immediately so they stick.

Refrigerate frosted cupcakes until serving to let frosting set.
Place cupcakes in a single layer so they don’t smudge.
Keep unused frosting covered at room temperature up to 5 days.

With the right amount of frosting and a few simple techniques, you can decorate some gorgeous cupcakes!

Storing and Using Leftover Frosting

Have extra frosting left after decorating your 24 cupcakes? Here are ways to use up or store leftover buttercream and cream cheese frosting:

Cake: Use between cake layers or to frost the outside of cakes.

Cookies: Frost sugar cookies or sandwich between cookies.
Freezer: Place in an airtight container and freeze up to 3 months.
Fridge: Keep frosting in the fridge up to 5 days in an airtight container.

Snacking: Eat it with a spoon! Frosting makes a great dessert or sweet treat.

Whipped cream frosting won’t hold up as well for storage or reuse. You can carefully smooth it into an airtight container and refrigerate up to 5 days but it may separate. Ganache can also be refrigerated and used as a cake filling or eating on its own.

Buying Frosting vs Making Homemade

Instead of making frosting from scratch, you can save time by buying pre-made canned or tub frosting. However, homemade tastes better and lets you control the flavors and consistency.

Pros of Buying Frosting:

Saves time and effort – just open and use
Wide variety of flavors and types
Great convenience for decorating lots of cupcakes

Usually made with shortening so remains stable at room temperature

Pros of Homemade Frosting:

Better flavor from quality ingredients
Customize with flavors like citrus zest or extracts

Adjust sweetness and thickness to taste
Avoid hydrogenated oils used in many canned frostings
Often less expensive than specialty frosting

So the choice depends on if you value convenience or quality. Canned frosting is fine for simple decorating or kids parties, while homemade is worth the effort for the best cupcakes.

Frequently Asked Questions

Should I frost cupcakes before or after decorating?

It’s best to frost cupcakes first, then immediately decorate so any sprinkles, nuts, or candy stick directly to the frosting. If you decorate first, the frosting can cause items to slide around.

How long does frosted cupcakes last?

Frosted cupcakes will usually last 1-3 days stored at room temperature. Refrigerating helps extend it to 5-7 days for buttercream or whipped frosting. Ganache or cream cheese frosting lasts at least a week refrigerated.

Can I freeze frosted cupcakes?

Yes, fully frosted cupcakes can be carefully frozen for 2-3 months. Thaw overnight in the fridge then bring to room temperature before serving. The frosting may weep a bit but the cupcakes will still taste delicious!

What’s the difference between buttercream and whipped frosting?

Buttercream is made by creaming butter and sugar for a smooth, spreadable frosting. Whipped frosting is made by whipping cream and sugar into soft peaks for a lighter texture but it won’t hold shape as well.

How much frosting do I need to fill cupcakes?

Plan on about 1-2 tablespoons of frosting per cupcake to generously fill the centers. So for 24 cupcakes, you’ll need about 24-48 tablespoons (1 1/4 – 2 1/2 cups) of frosting for the filling, in addition to the topping.

Conclusion

For most cupcakes, plan on using 2-3 tablespoons of frosting per cupcake, or about 2-3 cups total to generously frost 24 cupcakes. Factors like cupcake size, frosting texture, and decorations can affect the exact amount. Stick to a tried and true buttercream, whipped cream, or cream cheese frosting recipe for enough rich frosting without too many leftovers. Or take the easy route and pick up canned frosting for decorating on short notice. Either way, freshly frosted cupcakes make any occasion a little sweeter.