Cinnamon Cream Cheese Frosting

This cinnamon cream cheese frosting is sweet and tangy with the flavor of warm spiced cinnamon! It has a smooth, velvety texture and is perfect for piping on cupcakes.

Easy Cinnamon Cream Cheese Frosting

If you’re looking for a change from classic cream cheese frosting, then this recipe is for you. It’s made in the same way by creaming butter, sugar, and cream cheese together, but you’ll add a pinch of cinnamon which adds a comforting warmth and spicy flavor!

This has quickly become one of my go-to frostings for fall. It’s simple to make with a creamy smooth texture. Spread it on pumpkin cookies with cream cheese frosting or pipe it on apple pie cupcakes.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Cream cheese: Full-fat block-style cream cheese works the best. Low fat or tub cream cheese has too much moisture that will make the frosting runny.
• Salted butter: The salt in the butter works well with the sweetness of the powdered sugar. If you only have unsalted butter, adding a pinch of salt to the butter while creaming will also do the trick.
• Ground cinnamon: Adds a warm spice to the frosting.

How to Make Cinnamon Cream Cheese Frosting

• Mix cream cheese and butter. Mix the cream cheese and butter in a medium bowl with an electric hand mixer (or stand mixer with the paddle attachment) at low speed until smooth. This will take a minute or two. You can do this step by hand using a wooden spoon, it will just take you longer.
• Add remaining ingredients. Mix in the powdered sugar, vanilla, and cinnamon with the cheese mixture and keep mixing everything until you’ve reached a creamy texture.
• Taste test. Taste the frosting, (this is the best part!), and add more cinnamon or vanilla depending on your preferences.

Tips and Variations

• Make sure to soften cream cheese and butter to room temperature before you begin to mix. Cold cream cheese and butter will create lumps in your frosting and you’re aiming for a super smooth and creamy consistency.
• Sifting or whisking the confectioners’ sugar before adding it to the mixing bowl will help to get rid of any lumps that might have formed in the sugar in storage.
• Adjust the consistency with either milk (to loosen), or powdered sugar (to thicken).
• Cakes and cupcakes that are frosted with cream cheese frosting should be refrigerated within 2 hours. I like to remove my cupcakes or cakes 30 minutes before serving to let the cream cheese soften.
• If you prefer a sweeter frosting, omit the cream cheese and make my cinnamon buttercream frosting.
• Swap the cinnamon for pumpkin pie spice, ground cloves or nutmeg for a twist.

Ways to Use This Frosting

I love to pipe this frosting or slather it on so many baked goods! Learn how to fill your piping bag and how to frost perfect cupcakes.

• Churro Cupcakes
• Cinnamon Rolls
• Easy carrot Cake or carrot cake cookies
• Pumpkin Bars
• Cinnamon Roll Cookies
• Gingerbread Bars

Storage

The frosting is best stored in an airtight container for up to 3 days in the refrigerator. While I have not tried it, you should be able to store it in the freezer tightly wrapped to prevent freezer burn up to 1-3 months.

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