Lemon Cream Cheese Frosting

This lemon cream cheese frosting is perfect for any dessert and is super simple to make. Add it onto a delicious lemon cake or compliment it on top of vanilla cupcakes, the choice is yours!


(Frosts 24 cupcakes)

  • 1 cup unsalted butter, softened
  • 2 cups cream cheese, softened
  • 4 to 5 cups powdered sugar, sifted
  • Zest of 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and well combined. Ensure that there are no lumps.
  • Mix in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
  • Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. After adding each cup, increase the mixer speed to high for a few seconds to make the frosting light and fluffy.
  • Continue adding powdered sugar until you reach your desired sweetness and thickness. If the frosting is too thick, you can thin it with a little more lemon juice or a few teaspoons of milk. Add a pinch of salt to enhance the flavors.
  • Once all the ingredients are incorporated, beat on high speed for an additional minute to ensure that the frosting is light and fluffy.
  • Transfer the frosting to a piping bag fitted with your desired tip and pipe onto cooled cupcakes. Alternatively, you can spread the frosting using a knife or an offset spatula.

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