Cream cheese and cinnamon frosting

Gingerbread flavor all the way!

The combination of cream cheese with the muffin spices is an irresistible mix! We're talking about anise, cinnamon, cardamom, cloves, coriander, ginger, nutmeg... You should smell the workshop when we grind all that!

So why not add a little cinnamon to the frosting too?

With a gingerbread mix bag, you can make 12 muffins. You can also use it in a cake or loaf pan by adjusting the baking to 375° for 35-40 min. Here, we even offer a super easy Christmas log recipe!

RECIPE

Cream cheese and cinnamon frosting

Ingredients:

• 1 package of softened cream cheese (room temperature)

• ½ cup unsalted butter, softened (room temperature)

• 1 to 2 cups of powdered sugar

• 1 tsp vanilla extract

• 1-2 tsp ground cinnamon (optional but recommended)

Instructions:

Beat together the softened cream cheese and butter with a stand mixer or hand mixer until smooth.

Add the vanilla and cinnamon, as well as one cup of powdered sugar, then mix again on low speed until the sugar is incorporated, then on high speed until the mixture is smooth.

Add more powdered sugar for a sweeter and firmer frosting to taste.

Spread over muffins or cake with a piping bag or a knife.

The frosting will firm up in the refrigerator.

The frosting can be stored in the fridge for 1-2 weeks.