Alright, this is an easy one. It’s really just my basic cream cheese or buttercream frosting plus some cinnamon. But it goes splendidly on fall cakes and cupcakes, so I thought I’d share it. (See it on my pumpkin cupcakes in this post!)
And I’m going to give you the recipe in both the buttercream and cream cheese variety—you pick!
Cinnamon Cream Cheese Frosting
Makes enough for 12 cupcakes or for half of a standard double-layer 9″ round cake.
Ingredients
1/2 cup unsalted butter, room temp
4–8 oz. neufchâtel or cream cheese
2–3 cups powdered sugar
1 tsp vanilla
3/4–1 tsp cinnamon
Method
Cream together the butter and cream cheese.
Gradually beat in the powdered sugar. The more you add, the stiffer your frosting will be.
Beat your frosting for a few minutes. The more air you incorporate, the better!
Finish by incorporating the vanilla and cinnamon.
Cinnamon Buttercream Frosting
Makes enough for 12 cupcakes or for half of a standard double-layer 9″ round cake.
Ingredients
3/4 cup unsalted butter, room temp
2 1/2–3 cups powdered sugar
2–4 TB milk or cream
1 tsp vanilla
3/4–1 tsp cinnamon
Method
Cream the butter for a good few minutes.
Gradually beat in some the powdered sugar.
Incorporate the milk or cream, vanilla, and cinnamon.
Finish by incorporating the rest of the powdered sugar. The more you add, the stiffer your frosting will be. (Just be sure to test along the way, since your frosting can quickly become too sweet!)
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