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Cinnamon cream cheese frosting is a deliciously spiced twist on a classic that’s perfect for adding flavor to cakes, cupcakes, or cookies.
This is a thick twist on our Cream Cheese Icing and is perfect for our Carrot Cake Cupcakes, Banana Cupcakes and Pumpkin Cupcakes.
We Love Something Sweet!
Frosting is of course the “icing on the cake”! And today’s tasty cinnamon cream cheese frosting is famously paired with desserts like our Banana Cupcakes.
Not only is this frosting so creamy and delicious, but the hint of cinnamon adds the perfect amount of spice to enhance any cake or cupcake.
Why we love it:
- Slather on everything. From classic Carrot Cake or Cinnamon Rolls to Pumpkin Cake, this frosting pairs perfectly with a variety of sweets.
- SO creamy. The cream cheese and butter make a thick, creamy, flavorful frosting.
- The cinnamon! The warm flavor of cinnamon pairs perfectly with the tanginess of cream cheese, creating a frosting that’s both sweet and slightly tangy.
- A big batch. This recipe makes enough to frost an entire recipe of cupcakes, but can easily be doubled depending on how high you want to pile the frosting!
Ingredients
- softened cream cheese
- unsalted butter – see how to soften butter
- vanilla extract
- powdered sugar (confectioners’ sugar) – sift to help remove any lumps
- cinnamon
It’s Quick + Easy!
- MIX. Using a stand mixer or electric hand mixer, combine ingredients for frosting and beat until smooth. Use a silicone spatula to scrape the sides of the bowl down as needed.
- PIPE or spread frosting onto cake or cupcakes.
Recipe Tips + Storing
- How much to make. This recipe should be enough to frost approximately 18-24 cupcakes, depending on how generously you pipe the frosting. It will also be enough to frost a 9×13 cake or two 9-inch cake rounds.
- Piping on frosting. A large star tip, like a Wilton 1M, creates a beautiful swirl design. For a smoother design use the Wilton 1A piping tip.
- If you don’t have a piping set, simply use a gallon Ziploc as the piping bag. Spoon the frosting into one corner and snip off the tip.
- Thicken. Chill the frosting recipe in the fridge for about 30 minutes to see if it sets. If it is still too thin, add extra powdered sugar to reach desired consistency. Start with ⅛ of a cup. Do not add too much or the flavor will be affected.
- Shortcut. Whip a can of cream cheese frosting with a hint of cinnamon
- STORE. Refrigerate it in an airtight container for up to a week.
- FREEZE for 3-4 months and then thaw in the refrigerator before use.
For More Recipes:
Cinnamon Cream Cheese Frosting
Cinnamon cream cheese frosting is a deliciously spiced twist on a classic that's perfect for adding flavor to cakes, cupcakes, or cookies.
Ingredients
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1½ teaspoons cinnamon
Instructions
- In a medium bowl, combine ingredients for frosting and beat until smooth.
- Pipe or spread frosting onto cake or cupcakes.
Notes
STORE. Refrigerate it in an airtight container for up to a week.
FREEZE for 3-4 months and then thaw in the refrigerator before use.
How much to make. This recipe should be enough to frost approximately 18-24 cupcakes, depending on how generously you pipe the frosting. It will also be enough to frost a 9×13 cake or two 9-inch cake rounds.
Nutrition
Calories: 175kcal, Carbohydrates: 29g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 205mg, Potassium: 59mg, Sugar: 20g, Vitamin A: 2945IU, Vitamin C: 0.7mg, Calcium: 62mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a perfect frosting recipe!! It is so good and easy to make! Thanks for sharing your recipe!
You’re welcome!!
I will never buy from the store again! It was so light and fluffy and perfect for our cake.
Oh yay! That makes me so happy to hear!
My go-to snacks for my guests! So easy and bursting with flavors!