This is not a new finding.
This time around, I made the frosting Joy recommends (or at least, my spin on it) in lieu of my old standby, and was amazed at the difference a hint of cinnamon makes. Do you see those little flecks in the swirls? I die!
I made Joy’s cupcakes exactly as she recommended, but I tweaked the frosting recipe so I’d have a higher cream cheese to butter ratio, and enough to be piped on my dozen cupcakes. These are my new fave, and dare I say it? Better than these!
To make enough frosting for a dozen cupcakes, you will need:
- 4 T unsalted butter, softened
- 8 oz. cream cheese, softened
- 4 or 5 C powdered sugar
- scant 1/2 tsp. cinnamon
Cream butter and cream cheese in mixer till smooth. Slowly add powdered sugar till incorporated. Add cinnamon. When everything is well-mixed, I like to crank up the mixer to whip the frosting for a minute or so. I like the texture it gives.