Cinnamon cream cheese icing is the perfect topper for fall treats.
Carrot cake, chocolate cupcakes and strawberry cupcakes can all be topped to perfection with cinnamon cream cheese icing.
These pumpkin muffins are particularly yummy with this icing.
Simply changing a flavor or two allows cream cheese to be completely customized.
Cream cheese is such a versatile ingredient.
It is used to create dips for parties, stuff a pepper or top a delicious dessert. Making it a winner in my book.
Throughout football season we use it to make stuffed banana or jalapeno peppers. During the holidays, it is the key ingredient in my highly sought-after cheese ball recipe.
While in the summer, cream cheese makes a refreshing and simple fruit dip.
Since there are so many ways to use cream cheese and we won’t be discussing them all in this one post, lets get right to what you’re here for.
Cinnamon Cream Cheese Icing.
This is the icing I use to top these Pumpkin Cupcakes. It is simple. It is delicious. And it is all things fall!
Cinnamon Cream Cheese Icing
- 1 8 oz package Cream Cheese
- 4 TBSP Butter
- 2 Cups Powdered Sugar
- 1 1/2 tsp Vanilla Extract
- 2 tsp Cinnamon
Allow cream cheese and butter to soften to room temperature.
In a standing or hand held mixer, combine cream cheese, butter, vanilla and cinnamon.
Slowly add in powdered sugar, a little at a time. (It will fly out everywhere if you add too much at a time)
Use icing to top as desired.
** Did you know many cream cheese icing recipes call for 5 cups of powdered sugar? This icing recipe is perfect and plenty sweet enough with 2 cups. However, since cream cheese is so versatile, you could add as much as 5 cups or as little as just 1 cup!