Lemon Cream Cheese Frosting

Today I tested lemon cupcakes – and found the most amazing frosting! I’m still working on and tinkering the cake part of the recipe, but I think the frosting is a keeper!

For the cupcakes, I adapted my “Glazed Lemon Snack Cake” recipe which can be found here…
https://blaisethebaker.wordpress.com/2014/04/14/glazed-lemon-snack-cake/
I changed a few things and added cake flour, etc. so don’t just make the snack cake and pour into cupcake tins! 😉

The frosting is as follows…

Lemon Cream Cheese Frosting Blog

Lemon Cream Cheese Frosting

1 stick of unsalted butter
8 oz. cream cheese
2 1/2 – 3 cups powdered sugar
4 tablespoons fresh lemon juice

Start off by bringing the butter and cream cheese to room temperature! This is a very important step. If you don’t bring the butter to room temperature, you might have bits of butter throughout the frosting, and the cream cheese will have “graininess” – you do not want this…

Once the ingredients are at room temperature, combine the unsalted butter and cream cheese. Blend together with hand mixer for about 4 minutes.

Slowly add the powdered sugar and blend together.

Add the fresh lemon juice.

Blend with hand mixer and beat for 5 minutes.

Enjoy!

This makes enough frosting to generously frost 12 cupcakes.

PIN IT: https://www.pinterest.com/pin/570901690241312212/

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