Lemon Cream Cheese Frosting

Gingerbread Cupcakes With Lemon Cream Cheese Frosting
Diana Rattray
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 24 servings
Ratings (9)

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


What You'll Need

  • 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)

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 continue to beat until smooth and fluffy.
  4. Add more confectioners' sugar, if needed for spreading consistency.


Nutritional Guidelines (per serving)
Calories 119
Total Fat 5 g
Saturated Fat 3 g
Unsaturated Fat 1 g
Cholesterol 15 mg
Sodium 30 mg
Carbohydrates 18 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)