This raspberry cream cheese recipe was just an experiment of mine one day, but I loved it! It is to die for on black bottom cupcakes, but use it for any type of cake you prefer. It covers 24 cupcakes or 1 cake.

prep:
10 mins
total:
10 mins
Servings:
24
Max Servings:
24
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Ingredients

Directions

  • Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.

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Nutrition Facts

71.94 calories; 0.72 g protein; 6 g carbohydrates; 5.18 g fat; 15.35 mg cholesterol; 41.3 mg sodium.Full Nutrition


Reviews (1)

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1 Ratings
  • 5 Rating Star 1
debbemis
06/25/2018
I made the frosting recipe with no changes and it turned out perfect the raspberry flavor and the color of the frosting were perfect for the cupcakes I used it on.