0
Click here for Carrot Cupcakes

PREP TIME:
10 Minutes

COOK TIME:
N / A

TOTAL TIME:
10 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 1 8” Cake or 24 Cupcakes

Print Recipe
Shopping List

RECIPE VIDEO

Ingredients:

  • ½ Cup Vegan Butter Softened to Room Temp (recommend stick butter not in tub)
  • 1 – 8 oz. Container Vegan Cream Cheese- Slightly softened out of fridge 1 Hour (I used Kite Hill)
  • 3 Cups Swerve (Erythritol) Confectioner’s Powdered Sugar
  • ½ Teaspoon Pure Vanilla Extract
  • ¼ of 1 Lemon Squeezed (about 1/4-1/2 Teaspoon max)

Instructions:

  1. In a large electric mixer with wire whisk attachment, add vegan butter & mix until creamy & smooth.
  2. Add in the vegan cream cheese, mixing again until creamy & smooth.
  3. Add in vanilla extract and lemon juice – blend until combined.
  4. 1 cup at a time, add in the confectioner’s sugar. Mix until combined.
  5. Frost cake or cupcakes accordingly.
  6. Store remaining frosting in refrigerator. Can stay good up to 5 days.

*Try and use all organic ingredients if possible.