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.
Ingredients
- 1 package cream cheese , 8 ounce
- 0.25 cups butter , softened
- 1 cup confectioners' sugar
- 0.5 teaspoons raspberry extract
- 1 tablespoon seedless raspberry jam
Instructions
-
1
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.
Nutrition Facts
Per serving
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