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.
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.
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.