Raspberry Cream Cheese Icing
- 6-ounce less fat cream cheese, room temperature
- 1/2 cup lower fat sour cream OR non fat greek yogurt
- 1 cup confectioner sugar, packed
- 1 cup fresh raspberries
In a large bowl, using a hand held mixer, combine cream cheese, sour cream, and confectioner sugar. Mix until there are no lumps. Then, add in fresh raspberries and mix again, breaking up the raspberries.
Let sit in the refrigerator for about an hour.
Once completely chilled, transfer to a piping bag and pipe frosting onto cooled cupcakes. Place a fresh raspberry on top for garnish.