Total Time
5mins
Prep 5 mins
Cook 0 mins

I served this on white cupcakes for a baby shower in the spring. It was a refreshing change from heavy buttercream cake frosting. I will usually double this recipe.

Ingredients Nutrition

Directions

  1. Bring cream cheese to room temperature then beat on high in a mixer until smooth.
  2. Add the sugar slowly until it is dissolved in the cream cheese.
  3. Add the lemon zest and juice. Mix well and frost cupcakes.
  4. Keep frosted cake/cupcakes in the refrigerator.
Most Helpful

4 5

This is delicious frosting that went very well with the pumpkin spice muffins I made. I used a fat free cream cheese, which is a softer spread, so mine did not come out very thick, but it still worked just fine. I like that this recipe didn't also call for butter. Thank you!