Cream Cheese Icing
Recipe type: Dessert
This icing tastes delicious on vegetable based desserts like carrot zucchini cupcakes and carrot bread.
  • 4 oz cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • Pinch of salt
  • 2¼ cups confectioner's (icing) sugar, sifted
  1. Makes about 2 cups of icing, enough to frost 16 or more cupcakes.
  2. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy.
  3. With mixer on low speed, beat in confectioner's sugar, ½ cup at a time so that the sugar doesn't fly all over the place.
  4. Increase speed to medium-high and beat until light and fluffy.
  5. Spread frosting over cooled cupcakes and refrigerate until ready to serve or for up to 1 day.
Recipe by Moms & Munchkins at