Sprinkles Cinnamon Cream Cheese Frosting

Name: Sprinkles Cinnamon Cream Cheese Frosting
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12 cupcakes, 12 serving(s)
Ingredients: 8 ounces cold cream cheese (recommend Philadelphia full fat, do not use fat free!); 1/2 cup unsalted butter (not cold, but still firm); 1/8 teaspoon salt; 1/2 teaspoon cinnamon (I used Vietnamese cinnamon); 3 3/4 cups confectioners' sugar, sifted; 1/2 teaspoon vanilla; milk (add in 1 teaspoon increments at the end only if needed)

(3)

Recipe by Pinot Grigio

This delicious cream cheese frosting recipe came with the Sprinkles Pumpkin Cupcake mix that I purchased from the Williams-Sonoma catalogue, and baked over the holidays this year. Sprinkles cupcakes have been featured on Oprah as one of her favorite things and, having eaten more than a few while I was in California last year, I would definitely have to agree! I have made other cream cheese frostings before but this one was the best in my opinion. Although it is featured with the pumpkin cupcake, I think it would pair equally well with a spice cake. This recipe generated enough to very generously cover 12 cupcakes. Use the best cream cheese, butter, cinnamon, and vanilla you have. I hope you enjoy it as much we did!

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READY IN: 10mins

SERVES: 12

YIELD: 12 cupcakes

UNITS: US

INGREDIENTS

Nutrition

8

ounces cold cream cheese (recommend Philadelphia full fat, do not use fat free!)
¹⁄₂

cup unsalted butter (not cold, but still firm)
¹⁄₈

teaspoon salt
¹⁄₂

teaspoon cinnamon (I used Vietnamese cinnamon)
3 ³⁄₄

cups confectioners' sugar, sifted
¹⁄₂

teaspoon vanilla
milk (add in 1 teaspoon increments at the end only if needed)

DIRECTIONS

Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes).
Reduce speed to low and gradually add the confectioners' sugar, beating until incorporated.
Add the vanilla; beat just until mixed.
Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream.
Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency.

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