I don't have a piping set yet, so I just used a freezer bag with a hole cut in the corner to pipe the icing thickly onto some cupcakes... I would recomend doubling the recipe though, for a generous and sensual cupcake. I sacrificed a two or three cupcakes for the sake of this, which is okay, because although my husband loved the cupcakes too (and perhaps a little bit sneaked into my infants mouth as well...) he enjoyed having a few that were not as super-sweet to snack on.
Here is the recipe for those who are curious:
1/2 cup unsalted butter, softened (I used organic, because I had it on hand for the baby)
1 1/2 teaspoons vanilla extract (real if you can)
2 cups confectioners' sugar, sifted
2 tablespoons milk
food coloring as needed (optional)
Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
I got the recipe here: http://allrecipes.com/Recipe/Quick-and-Almost-Professional-Buttercream-Icing/Detail.aspx