Cinnamon Cream Cheese Frosting

Traditional Cream Cheese Frosting that’s spiced with cinnamon! This Cinnamon Cream Cheese frosting was born when we made pumpkin cupcakes and needed a frosting for them. It’s easy to make, creamy and is spiced with the perfect amount of cinnamon.

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I’m sharing the best cream cheese frosting for all of your fall desserts! Cinnamon cream cheese frosting is a classic frosting with a spiced twist and is perfect for all the pumpkin, gingerbread, and other fall treats.

I’ve been making it forever and have used it for my pumpkin cupcakes, banana nut bars, pumpkin bars, and my banana dessert bars when I want to give them a cinnamon twist! So, I figured I should share the recipe on its own because there are so many ways to use it.

Just like my classic chocolate buttercream frosting, it’s an easy cream cheese frosting recipe that is fluffy, rich, and perfectly spiced with cinnamon. You can use it all year long, but it’s really nice during the fall – it’s a great way to switch up traditional cream cheese frosting.

5 Ingredient Recipe!

You only need a handful of ingredients to make it and the key to making the creamiest, fluffiest frosting is to use room temperature ingredients!

So, be sure to leave the butter and cream cheese out for 20 to 30 minutes before you make it. It will make it much easier to mix them together and your frosting will be so smooth with no lumps.

You only need a small amount of cinnamon, but it’s the perfect amount! A little goes a long way and, after testing this recipe many times, a teaspoon is just right.

How to Make It

• Beat the butter and cream cheese together in a large bowl until the mixture is light and fluffy. This usually takes about two minutes.
• Add the cinnamon and salt and mix until combined.
• Add half of the sugar to the mixture and beat until it’s almost mixed in, but not completely. Add the rest of the sugar and beat well until the frosting is light, fluffy, and well combined.

How to Fill a Piping Bag

If you want to pipe the frosting here are my tips for filling a piping bag:

• Place the bag in a tall drinking glass and fold the top of the bag over the top of the glass so the bag is held open. This way you don’t have to try and hold the bag while you’re filling it.
• Using a rubber spatula, scoop the frosting into the bag.
• Lift the bag out of the glass and twist the top to push the frosting down the bag towards the tip.
• Pipe it onto your cupcakes or cake!

Frosting FAQs!

What Goes with Cinnamon Cream Cheese Frosting?

Pretty much any cake or cupcake recipe will go well with it! Cinnamon pairs with chocolate, vanilla, pumpkin, gingerbread, and carrot cake!

Or try some of these favorite recipes:

• Make a batch of my Snickerdoodle Bars and swap the icing for this cream cheese frosting instead!
• My Carrot Poke Cake is perfect with it!
• Skip the glaze and frost Zucchini Bars with this instead!

There are countless other ways to use it – cakes, cupcakes, the possibilities are endless! I hope you love this cream cheese frosting recipe as much as I do. It’s one of my favorites!

Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 7 votes

Cinnamon Cream Cheese Frosting

Light and fluffy cream cheese frosting that's spiced with cinnamon.

Prep:5 minutes mins

Total:5 minutes mins

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Ingredients

• ▢ 1/2 c. unsalted butter softened
• ▢ 8 oz cream cheese softened
• ▢ 1/4 tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ 4 c. powdered sugar

Instructions

• In a large bowl, using a stand or hand mixer, beat together the butter and cream cheese until the lumps are gone and the mixture is light and fluffy, about 2 minutes.
• Add in the cinnamon and salt and continue mixing until combined.
• Pour in half of the powdered sugar and mix it in just until the sugar is mostly mixed in, but not completely. Pour the rest of the sugar in and beat until well combined and the frosting is light and fluffy.
• From here, you can frost your cake or cupcakes with a knife or you can fill a piping bag to pipe the cupcakes.
• If all of the frosting is not used, cover the piping bag tip with some saran wrap or cover the bowl of frosting with saran wrap and store in the refrigerator. This is best if used within a day or two.

Tips

• Tip: The easiest way I’ve found to fill a piping bag is by inserting it into a tall glass and wrapping the sides over the top of the glass. Fill with frosting and then grab the sides of the bags and lift the piping bag out of the glass.
• The frosting tip that was used for these cupcakes was a 1M tip.

HOW TO FILL A PIPING BAG

If you want to pipe the frosting here are my tips for filling a piping bag:

• Place the bag in a tall drinking glass and fold the top of the bag over the top of the glass so the bag is held open. This way you don’t have to try and hold the bag while you’re filling it.
• Using a rubber spatula, scoop the frosting into the bag.
• Lift the bag out of the glass and twist the top to push the frosting down the bag towards the tip.
• Pipe it onto your cupcakes or cake!

Can I substitute a different spice for the cinnamon?

You can use the same amount of ground nutmeg, cloves, or pumpkin pie spice in place of the cinnamon for a different twist.

Can I make it ahead?

Yes, you can make it up to a day or two in advance. Once you’ve made it, cover the bowl with plastic wrap and keep it in the refrigerator. Let it come to room temperature before you frost your dessert.

Can I pipe it without a piping bag?

If you don’t have a bag, you can use a resealable plastic bag instead! Fill the bag with the frosting and then snip off one corner to pipe out the frosting. This is an easy solution if you don’t have a pastry bag and decorating tips.

Nutrition Information

Calories: 221kcal (11%), Carbohydrates: 40g (13%), Protein: 1g (2%), Fat: 7g (11%), Saturated Fat: 4g (25%), Cholesterol: 21mg (7%), Sodium: 56mg (2%), Potassium: 13mg, Fiber: 1g (4%), Sugar: 39g (43%), Vitamin A: 250IU (5%), Calcium: 12mg (1%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.