Lemon Cream Cheese Frosting #2

From dessertnowdinnerlater.com. Yields enough for 6-8 cupcakes.


  • 4 ounces brick cream cheese cold
  • ½ cup (1 stick) butter room temperature
  • ½ cup powdered sugar
  • zest of 1 lemon
  • ½ tsp pure lemon extract
  • ½ tsp fresh lemon juice


  1. Place cream cheese in a large mixing bowl.
  2. Use an electric hand mixer to beat the cream cheese until smooth.
  3. Gradually add the butter 2 tablespoons at a time, and continue beating until smooth and well blended.
  4. Add the lemon zest, extract, juice, and powdered sugar all at once. Blend until combined and smooth. Spread or pipe over cakes/cupcakes.