Ingredients
The following ingredients have 4 Servings
- 8 ounce package cream cheese (at room temperature)
- 1/2 cup butter (or margarine, at room temperature)
- 1 pound confectioner's sugar (add 1/2 cup more if icing is too thin)
- 1 teaspoon vanilla
- 1 teaspoon lemon juice (optional)
Instruction
- In large mixing bowl, Cream together cream cheese and butter. Add sugar, lemon juice, and vanilla and beat with electric mixer until smooth and creamy, scraping down sides as needed. Ice cooled cupcakes by placing icing mixture into a gallon zipper seal bag, cutting the corner off, and squirting a dollop on the top of each. Sprinkle with muffin crumbs to decorate and press a store bought gingerbread cookie down into the center.
