Cinnamon Cream Cheese Frosting

4 oz cream cheese, softened
1 1/4 cup confectioners sugar
1 1/2 teaspoons cinnamon

Beat all ingredients until smooth. Spread on cooled cupcakes or cake.

My thoughts:

Tasty, simple icing that is great on spice cake.

Quick tip: if it is very hot weather, keep the frosting refrigerated until you are almost ready to serve, then ice the cupcakes.


  1. Holy deliciousness! This looks like such a simple — but powerful — variation on the classic. I’m going to have to try this one!

  2. Excellent recipe! I live on a sailboat, currently in Mazatlan, Mexico for hurricane season. Hot & humid here (90+F, 90%+ humidity) but I baked these cupcakes anyway; the local grocery stores carry all the ingredients in this recipe, though fresh ginger is sometimes hard to find.

    In my boat's propane-fueled oven, the cupcakes take about 30 min. to bake, & due to the dampness of the propane I think they might be a bit moister than those baked in a conventional oven, but they are nonetheless scrumptious – especially the next day, when the flavors of the ginger in the cupcakes and the cinnamon in the frosting really come out.

    I give this recipe 2 frosting-covered thumbs up.

    Marianne Smith
    s/v Gallant Fox