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Raspberry Icing


  • 1 250g pkg cream cheese
  • 2 tbsp coconut milk
  • 1/3 - 2/3 cup icing sugar
  • 1/4 cup mushed raspberries


  • In a medium bowl, beat cream cheese with a handheld mixer.
  • Once smooth, add 2 Tbsp of coconut milk and beat for a minute.
  • Add 1/3 cup of icing sugar and slowly start whipping mixture. 
  • Beat until mixture is ultra smooth.
  • Fold in mushed raspberries.
  • To icing cupcakes, fill Ziploc bag with icing.
  • Cut corner off with a scissor and squeeze icing onto cupcake.
  • Top icing with a raspberry.
Tried this recipe?Let us know how it was!