Cupcake frosting ideas

(From 52 Cupcakes)
BUTTERCREAM FROSTING
Makes 2 1/2 cups, enough to frost 24 cupcakes (2 1/2-inch size)
Preparation time: 5 minutes

8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
3 to 4 tablespoons milk
1 teaspoon pure vanilla extract

1.Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla.
2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff.

(Also from 52 Cupcakes)
BILLY'S VANILLA BUTTERCREAM FROSTING
Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
2. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

(Again from 52 cupcakes)
FLUFFY VANILLA FROSTING
Makes about 4 cups

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

-OR-

PUDDING FROSTING
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding, any flavor
1 cup cold milk
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Beat pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.
Spread onto cupcakes immediately or store frosting covered in refrigerator up to 24 hours.