Lemon Cream Cheese Frosting
Raspoberry Lemon Cupcake 2
Ingredients
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- ½ tsp lemon extract
- 2 TBS fresh lemon juice
- 1 tsp fresh lemon zest
- ¾ cup Swerve, Confectioners
Instructions
- In an electric mixer or with a hand mixer on medium high speed, mix cream cheese until smooth. Then add Swerve and beat until smooth.
- Add remaining ingredients and beat on medium high for 10 minutes. This provides fluffiness and helps combine flavors. Place into icing bag with icing tip of choice, and frost each cupcake.
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Nutrition Facts Serving Size 41g Servings 12 |
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| Calories 140 |
| Total Fat 14g |
| Total Saturated Fat 9g |
| Cholesterol 40mg |
| Sodium 60mg |
| Total Carbs 11g |
| Dietary Fiber 1g |
| Sugars 1g |
| Swerve 10g |
| Protein 1g |
| Net Carbs: 1g |