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This makes a lot; freeze the rest and use it for bagels or fruit. Throw in the fridge to thaw when ready for use. Adapted from Cupcake Bakeshop


  • 1 bunch of sage
  • 3 tablespoons of water
  • 3 tablespoons of granulated sugar
  • 12 ounces of cream cheese
  • 1/2 cup of butter
  • 3 cups powdered sugar


  • Bring cheese and butter to room temperature.
  • Heat sugar and water in a small pan under medium heat, stirring until sugar is dissolved.
  • Chop up the fennel and add to the sugar and let boil over medium-low heat for 3 to 5 minutes or until the mixture is syrupy. Set aside to cool.
  • Sift powdered sugar into a bowl or onto parchment.
  • Beat butter and cheese at medium speed until creamy.
  • Add half of the sugar and the sage syrup. Beat until combined.
  • Gradually add remaining sugar. Spread onto cupcakes and sprinkle on allspice if desired.

Categories: Dessert  Frosting 

Author Credit: Adapted from Cupcake Bakeshop

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