Lemon Cream Cheese Frosting

Gingerbread Cupcakes With Lemon Cream Cheese Frosting
Gingerbread Cupcakes With Lemon Cream Cheese Frosting. Photo: Diana Rattray
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 24 cupcakes (24 servings)
Ratings (5)

This tasty lemon frosting is a great choice for carrot cake or zucchini cake, or use it to frost spice cupcakes or pumpkin cake. Shown on Gingerbread Cupcakes.

What You'll Need

  • 8 ounces cream cheese
  • 4 tablespoons butter (softened)
  • 1 tablespoon zest (lemon, finely grated)
  • 2 tablespoons lemon juice (fresh)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 3 1/2 to 4 cups sugar (confectioners')

How to Make It

  1. In a large mixing bowl with an electric mixer, beat the cream cheese with the butter until light and fluffy.
  2. Beat in the lemon zest, lemon juice, and flavorings.
  3. Slowly beat in 3 1/2 cups of the confectioners' sugar. Increase speed to high and beat until smooth and fluffy.
  4. Add more confectioners' sugar, if needed for spreading consistency.

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