Pumpkin cream cheese icing

    40 min

    I find most icing for cupcakes and cakes much too sweet and heavy so I came up with this lighter version with pumpkin puree and cream cheese.

    1 person made this

    Makes: 12 cupcakes or 1 cake

    • 270g smooth pumpkin puree, tinned or homemade
    • 70g light cream cheese, at room temperature
    • 1 teaspoon mixed spice
    • 3 tablespoons dark soft brown sugar, more too taste

    Prep:10min  ›  Extra time:30min  ›  Ready in:40min 

    1. Add all ingredients to a bowl and beat till smooth. Taste for sweetness and add more sugar to taste.
    2. Place icing in a piping bag bag with a tip of your choice and refrigerate till chilled enough so it won't be runny any longer, at least 30 minutes. Pipe onto muffins or a cake and store in the refrigerator. The icing will get harder after a few hours.

    Recently viewed

    Reviews & ratings
    Average global rating: