This easy cinnamon cream cheese frosting requires just 5 simple ingredients and comes together effortlessly in one mixing bowl. Not only does it take 5 minutes to make, but it easily levels up any fall or springtime dessert, like with these chocolate carrot cake cupcakes!
I took my classic cream cheese frosting recipe and added the warmth of cinnamon to create this delicious cinnamon cream cheese frosting.
It's smooth enough to spread over the tops of cakes, but also pipeable for cupcakes.
The best part? Licking it straight from the bowl! To me, the cinnamon when combined with the tanginess of cream cheese, is irresistible.
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As a baking expert, I love to experiment with different frosting flavors (like with this caramel frosting recipe), which is how this cinnamon version of homemade cream cheese frosting came to be.
It's perfect to pair with fall desserts like these easy pumpkin spice cupcakes or homemade snickerdoodle cupcakes.
And also with spring desserts, like with my best carrot cake cupcakes or even on this single layer carrot cake.
Whichever season it is, you can't go wrong with the flavor of cinnamon.
Ingredients for Cinnamon Cream Cheese Frosting
- Cream Cheese: You must use the brick-style cream cheese blocks, not the spreadable kind.
- Butter: I used unsalted butter, but you could also use salted butter!
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Cinnamon Cream Cheese Frosting
Follow along below for the step-by-step process.
Step 1: In the large bowl of a stand mixer using the paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and free of lumps.
Step 2: Add the powdered sugar, ground cinnamon, and vanilla extract and mix on low speed until combined.
Step 3: Then, increase the speed to high and beat for another 1-2 minutes until smooth and creamy.
Step 4: Pipe onto your favorite cupcakes or spread onto cake layers.
Pro Tip! Scrape down the sides and bottom of the bowl using a rubber spatula after every step to ensure that all of the ingredients have incorporated properly.
Storing & Freezing
Anything with cream cheese can typically only stay out at room temperature for about 1 hour before needing to be transferred to the refrigerator.
To store, place the frosting in an airtight container and keep in the refrigerator for up to 5 days. Pull it out at least 30 minutes before you want to use it. You could also rewhip it in the stand mixer if needed.
To freeze, place it in an airtight container to avoid any freezer burn. You can keep it in the freezer for up to 1 month. When ready to use, thaw it in the refrigerator over night. Then rewhip it to help stabilize it again.
Expert Baking Tips
- Room Temperature: The cream cheese and butter needs to be at room temperature in order to create a smooth and cream consistency. If you start with cold ingredients, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways to Use This Frosting
This recipe makes enough frosting to perfectly frost 12 cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
With a one layer cake, cut the recipe in half (unless you want extra frosting).
Some of my other favorite desserts to top this frosting with is this chocolate spice cake with cocoa powder or soft and fluffy homemade cinnamon rolls.
Recipe FAQs
Yes you can, but this recipe calls for butter. Without it here, the frosting would not be stable enough to pipe onto cupcakes.
Use full-fat cream cheese and avoid any of the lower-fat options as they won't whip up to the right thickness.
If you want your frosting to be thicker, add a ¼ cup of powdered sugar until your desired consistency.
📖 Recipe
Easy Cinnamon Cream Cheese Frosting
Equipment
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag & Tips (optional)
Ingredients:
- 8 ounces cream cheese, room temperature (brick-style, not spreadable)
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until creamy and lump free (about 1-2 minutes).
- Add the powdered sugar, cinnamon, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your favorite cupcakes and cake recipes!
Made 1/4 with WAY less sugar and spread over snickerdoodles that came out a little too cakey. Delicious!
Adding cinnamon to cream cheese frosting is a game changer! I love to put it on my carrot cake cupcakes and pumpkin cupcakes!