Easy Cinnamon Cream Cheese Frosting

5 from 2 votes

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!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 252kcal

Author: Karissa Parrish

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

US Customary - Metric

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!

Notes

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).

Storing: Keep the frosting stored in an airtight container 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.

Freezing: 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.

Nutrition