Lemon Cream Cheese Frosting

Gingerbread Cupcakes With Lemon Cream Cheese Frosting
Diana Rattray
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
119 Calories
5g Fat
18g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 119
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 15mg 5%
Sodium 30mg 1%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 0%
Protein 1g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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



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

Steps 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 continue to beat until smooth and fluffy.

  4. Add more confectioners' sugar, if needed for spreading consistency.