This easy 5 minute lemon cream cheese frosting is perfectly tangy and sweet thanks to using both fresh lemon juice and lemon zest. If you enjoy the flavors of a classic cream cheese frosting, you will most definitely enjoy this lemon version. All you need are 5 ingredients and 5 minutes of prep!
This is the best lemon cream cheese frosting! There is no lemon extract used, just real lemon flavor. It's bright, creamy, and a little bit tangy!
Not only are lemon desserts like my moist lemon cupcakes elevated by this frosting, but also other desserts like these easy blueberry cupcakes and fresh raspberry cupcakes.
If you are a lemon lover, I can guarantee you'll fall in love with this tangy lemon cream cheese frosting recipe. For me, it's hard to resist and I highly recommend you top any lemon dessert with it, including this single layer lemon cake.
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As a baking expert, I take great joy experimenting with different frosting flavors, especially when cream cheese is involved. Along with this lemon version, I also really enjoy my simple cinnamon cream cheese frosting.
Sometimes recipes for lemon frosting includes homemade lemon curd, lemon extract, or even a lemon pudding mix. But I really wanted this cream cheese frosting recipe to be simple and approachable for all bakers, which is why only real lemons are used.
Whether you want to use this frosting on top of cupcakes or to layer a cake with, it will only take 5 minutes to make!
Ingredients for Simple Lemon Cream Cheese Frosting
- Cream Cheese: You must use the brick-style cream cheese blocks, not the spreadable kind.
- Butter: I used unsalted butter, which is my go-to for all of my frosting recipes, but you could also use salted butter if you wanted that salt flavor.
- Lemons: This is the star ingredient, so please use fresh lemons. Both lemon juice and lemon zest are required for this recipe.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Lemon Cream Cheese Frosting
Follow along below for the step-by-step process.
Step 1: In the large bowl of a stand mixer using the paddle attachment, beat the cream cheese and butter together on medium-high speed until fully combined.
Step 2: Add the powdered sugar, lemon zest, lemon juice, and vanilla extract and mix on low speed until combined.
Step 3: Increase the speed to high and beat for 1-2 minutes. You want the frosting to be really creamy.
Step 4: Pipe onto your favorite cupcakes or spread onto cake layers.
Storing & Freezing
Any dessert with cream cheese can typically only stay out at room temperature for about 1 hour before needing to be transferred to the refrigerator.
To store, place the frosting in an airtight container and keep in the refrigerator for up to 5 days. Pull it out at least 30 minutes before you want to use it. You could also rewhip it in the stand mixer if needed.
To freeze, place it in an airtight container to avoid any freezer burn. You can keep it in the freezer for up to 1 month. When ready to use, thaw it in the refrigerator over night. Then rewhip it to help stabilize it again.
Expert Baking Tips
- Lemons: Please use fresh lemons and avoid the store-bought bottled lemon juice. Your frosting won't taste the same if you use anything but fresh lemons.
- Room Temperature: The cream cheese and butter needs to be at room temperature in order to create a smooth and cream consistency. If you start with cold ingredients, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough frosting to perfectly frost 12 cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
With a one layer cake, cut the recipe in half (unless you want extra frosting).
Some of my other favorite desserts to use lemon cream cheese frosting on are lemon blackberry layer cake and the best lemon sheet cake recipe.
Recipe FAQs
Overall, yes. It's not as sturdy as a traditional American buttercream, but you can easily pipe simple swirls onto cupcakes.
Use full-fat cream cheese and avoid any of the lower-fat options as they won't whip up to the right thickness.
You can if you want a brighter yellow color. I recommend using just a drop of yellow food coloring.
More Lemon Desserts
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
📖 Recipe
Easy 5 Minute Lemon Cream Cheese Frosting
Equipment
- Electric Stand Mixer
- Citrus Zester
- Piping Bag
Ingredients:
- 8 ounces cream cheese, room temperature (brick-style, not spreadable)
- ½ cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- 2 tablespoons lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until creamy and lump free (about 1-2 minutes).
- Add the powdered sugar, lemon zest, lemon juice, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your favorite cupcakes and cake recipes!
Every time I make lemon cupcakes my family begs me to top them with this lemon cream cheese frosting!