Cinnamon is among my favorite spices, and when you add it to cream cheese frosting, something magical happens. Besides cinnamon roll cupcakes, you could use this delightful frosting for spice cake, gingerbread, or an orange spice cake (note to self: find recipe for orange spice cake).
Cream cheese frosting is easy to work with, but it does need to be refrigerated once it’s made to keep from spoiling. Unlike buttercream, which you can store at room temperature, the sugar to butter ratio in cream cheese frosting isn’t high enough to prevent bacteria growth. You can bring your treats to room temperature before serving them if you like, but this frosting is also delicious when it’s cold.
- 8 ounces cream cheese, at room temperature
- 8 tablespoons butter, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
In a mixing bowl, beat cream cheese and butter until smooth. Add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla and cinnamon and beat well, scraping the sides of the bowl often.