What does everyone use to frost their cupcakes? I know a lot of cream cheese frostings will be way too soft, so i want to know of one that is thicker and holds it's shape. TIA!

I use indydebi's crusting BC recipe substituting the 1/3 cup of crisco (calls for 1 and 1/3 cup) with cream cheese. It's really good and it crusts and yes you can taste the cream cheese. You could do a test and go for more cream cheese and less crisco, like 50/50 but I am satisfied with the 1/3 cup. (Indydebi is the one who posted about replacing some of the crisco with cream cheese)

http://allrecipes.com/Recipe/Sturdy-Whipped-Cream-Frosting/Detail.aspx

I use this all the time, can be left at room temperature for 24 hours.
If you know how to make whipcream, its almost the same procedure. It is very sturdy.
I use it for cupcakes or filling in my cakes.

Everything you ever wanted to know about cream cheese frosting:
(Includes recipes, and so much more!.)

http://cakecentral.com/cake-decorating-ftopict-663006-.html

HTH

thanks so much for all your suggestions! Just doing some carrot cake cuppies, and needed some that won't fall. I am thinking the crusting one would be great since it probably holds it's shape more like reg buttercream??