Cinnamon Cream Cheese Frosting - Recipe and Tips for Success
MENU
Home  »  Recipes  »  Frostings  »  Cinnamon Cream Cheese Frosting

Cinnamon Cream Cheese Frosting

Cinnamon cream cheese frosting is wonderful on so many different cakes and cupcakes. Cream cheese frosting in general is a favorite around here, but the warmth of cinnamon makes it even more special.

cinnamon cream cheese frosting on cupcakes

Tips for the Best Cinnamon Cream Cheese Frosting

  • Use cinnamon that smells fresh and aromatic. Some recipes call for specific types of cinnamon. I’ve made this recipe with all different brands of cinnamon, and even cinnamon that is years old! As long as it still smells amazing when you open the jar, your frosting will be wonderful!
  • Buy blocks of cream cheese, not the whipped tubs. Also, always buy full-fat cream cheese – the frosting will be much better!
  • Always start with room temperature ingredients. If the cream cheese is too cold, it won’t integrate into the frosting.
  • Don’t overwhip the cream cheese. This can make the frosting gummy with certain brands of cream cheese. After many years, I’ve recently adjusted my method to whip the butter first and then mix the cream cheese in only until just combined. This should help those of you who may have had a problem with gummy cream cheese frosting.

How to Make Cinnamon Cream Cheese Frosting

Start by beating the butter to incorporate lots of air into it. You want it to get nice and light.

Next, mix in the cream cheese until just combined.

Then, mix in the powdered sugar a little bit at a time. If you add it all at once, it will fly out of the mixer and make a big mess! I have used anywhere from four to eight cups of powdered sugar to make enough frosting for 12 cupcakes. It depends on how firm you want the frosting to be.

Even when I used the full eight cups, tasters commented that they didn’t think the frosting was that sweet. The cream cheese does a really nice job of tempering the sweetness.

Adding powdered sugar to frosting recipe

Finally, and most importantly, mix in the cinnamon.

adding cinnamon to the cinnamon cream cheese frosting

Pipe or spread the frosting on your desserts.

Piping cinnamon cream cheese frosting

How to Store This Frosting

  • I leave my cakes and cupcakes with cream cheese frosting out of the fridge for several days. I have never had problems with the frosting souring, and I have certainly never had any negative health effects.
  • Cream cheese frosting can be frozen! Foods with a high fat content tend to survive freezing well. You can put a plastic bag of cinnamon cheese frosting in the freezer for weeks or maybe even months. You will need to let it thaw and re-whip it a bit when it comes out, though, before you start piping.

Best Ways to Use Cinnamon Cream Cheese Frosting

cinnamon cream cheese frosting on a cupcake

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
cinnamon cream cheese frosting on a cupcake
Print Pin
5 from 10 votes

Cinnamon Cream Cheese Frosting

Cinnamon cream cheese frosting is wonderful on so many different cakes and cupcakes. Cream cheese frosting in general is a favorite around here, but once you add cinnamon to it, it becomes even more special. 
Course Dessert
Cuisine American
Keyword cinnamon cream cheese frosting
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 servings
Calories 216kcal
Author Stef

Ingredients

  • 16 ounces cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 1 tablespoon ground cinnamon add more to taste
  • 6 cups powdered sugar add more or less to make the frosting a stiffness that you like

Instructions

  • Beat butter in the bowl of an electric mixer until light and fluffy, about three minutes on high speed. Scrape down the side of the bowl as needed.
  • Mix in cream cheese until just combined.
  • Mix in powdered sugar a little bit at a time until just combined.
  • Mix in cinnamon.

Notes

This recipe will yield enough cinnamon cream cheese frosting for 24 cupcakes with a normal frosting swirl. If you prefer a jumbo swirl, the recipe will cover 12 cupcakes.
Tips for making cinnamon cream cheese frosting:
  • Buy blocks of cream cheese, not the whipped tubs. Also, always buy full-fat cream cheese – the frosting will be much better!
  • Always start with room temperature ingredients. If the cream cheese is too cold, it won't integrate into the frosting.
  • Don't over-whip the cream cheese. This can make the frosting gummy with certain brands of cream cheese.
As long as it isn't too hot in my house, I leave my cakes and cupcakes with cream cheese frosting out of the fridge for several days.
Cream cheese frosting can be frozen! Foods with a high fat content tend to survive freezing well. You can put a plastic bag of cinnamon cheese frosting in the freezer for weeks or maybe even months. You will need to let it thaw and re-whip it a bit when it comes out, though, before you start piping.
  •  

Nutrition

Nutrition Facts
Cinnamon Cream Cheese Frosting
Amount Per Serving
Calories 216 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 31mg10%
Sodium 62mg3%
Potassium 26mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 30g33%
Protein 1g2%
Vitamin A 372IU7%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post