Hi friends! Hope your week is off to a great start! It’s been pretty rainy here in Destin lately, so I’ve just been working from home and making sure our puppy doesn’t chew everything in sight. Gloomy weather always puts me in the baking mood, so I decided to whip up some cupcakes one evening. For me there are two kinds of baking: 1) creating and testing recipes to share on the blog, and 2) baking for fun or to relieve stress, etc. When I just want to make something that I know will turn out I usually turn to Sally’s Baking Addiction. Her cupcakes have never failed me! As I was browsing her blog this snickerdoodle recipe caught my eye. They turned out really well! Super moist and had the perfect cinnamon sugar flavor. You don’t even need frosting—I ate one straight from the oven just plain and it was delicious. However since I had some butter and cream cheese to use up, I decided to create my own cinnamon cream cheese frosting recipe to go with them. It complemented the cupcakes perfectly! The tanginess from the cream cheese balanced out the sweet cupcakes. The consistency was nice and creamy! To pipe the frosting I used the Wilton 4B star tip. If you enjoy decorating cakes and cupcakes it’s a great one to add to your collection! It’s very versatile and easy to use. Below is the recipe for my cinnamon cream cheese frosting, which would also be tasty on top of vanilla, pumpkin or apple cider cupcakes/cake. Enjoy!
Cinnamon Cream Cheese Frosting
This creamy frosting pairs perfectly with any cupcake, especially snickerdoodle or vanilla! It's somewhat tangy with the perfect amount of cinnamon.
- 4 oz. cream cheese room temperature
- 1/4 cup salted butter room temperature
- 1/4 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1/2 Tbsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 1/2 Tbsp. heavy cream
In the bowl of a standing mixer, beat cream cheese and butters on medium speed until smooth and fluffy.
Add powdered sugar one cup at a time and mix on low.
Add ground cinnamon, vanilla extract and heavy cream. Mix on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula as necessary. Continue mixing on medium-high for one minute.
Transfer to piping bag fitting with decorating tip (I used Wilton 4B star tip) and decorate cooled cupcakes.