Recipe courtesy of Judy's Kitchen (
Rating:  9.5 out of 10
6 oz. Philadelphia brand Neufchatel cheese or cream cheese 
4 oz. (1/2 stick) unsalted butter 
4 oz. good-quality white chocolate (should contain cocoa butter, no hydrogenated oils) 
2 tsp. finely grated orange zest 
1/2 tsp. vanilla powder, or vanilla extract 
1 cup confectioner’s sugar 

Cut cream cheese into 8 pieces and place in medium bowl.  In 1-quart heavy pot, melt butter and chocolate over low heat.  Stir to combine.  Refrigerate 1/2 hour.  

Beat softened cream cheese at medium speed till smooth and fluffy, about 2-3 minutes.  Gradually add flavorings and sugar and beat till again smooth and fluffy, about 3 minutes.  Gradually add chilled butter and chocolate and continue to beat till again smooth, about 5 – 6 minutes.  Spoon into piping bag with decorator tip and pipe onto cupcakes, or use spatula to frost cupcakes.  Yield:  enough for 24 cupcakes