Cinnamon Cream Cheese Butter Cream



Click the image to view a gallery of images for this recipe!

Source Calamity Kate

Preparation Time10 minutes

Serves12 zucchini cupcakes

1/8 teaspoon, optional meringue powder
2 Tablespoons, room temperature sour cream
4 Tablespoons, room temperature cream cheese
4 Tablespoons, room temperature Butter
1/2 teaspoon, optional ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon Vanilla Extract
2 cups Powdered Sugar

1. In a mixer, combine the butter, cream cheese and sour cream, cream together.

2. Add in the vanilla extract and spices and stir to mix.

3. Add powdered sugar and beat on high for 1-2 minutes until the butter cream becomes light and fluffy.

4. Pipe the butter cream onto the completely cooled cupcakes.

5. Dust the cupcakes with cinnamon or a pinch of nutmeg. I piped the butter cream with a closed star.


There are no comments for this recipe yet. Login or Sign up to be the first to comment!