X’mas delights: Cinnamon Cupcakes with Cheesecheese Icing


On the night of Christmas eve, I was in the mood for baking so I baked, beat, stir and mixed – out came 20 over mini cupcakes decorated with cream cheese frosting.

This time my cupcakes turns out less fluffier then the first time I’ve made it. Perhaps I’ve gotta beat and whip in a little more air after adding the eggs.

This is also my first time using the piping bags with the pastry tips I bought from Daiso. It’s quite easy to squeeze out the frosting from the bags. Maybe I could try doing more challenging icing designs on cakes.

120g Top Flour
120g Butter
120g Brown Sugar
2 eggs
1 teaspoon of Baking Powder
1/2 teaspoon of Vanilla essence
1/2 teaspoon of cinnamon
125g Philadelpia Cream Cheese
50g Butter
120g Icing Sugar

1. Cream the butter and sugar first. Then whisk it with the eggs. 

2. Add vanilla essence for taste and aroma before adding the flour which must be well-sieved.

3. Lastly, add cinnamon.

4. Bake the cupcakes in a preheated oven at 180 degrees celsius for 15 minutes.

5. While the cupcakes are in the oven, cream the butter,cream cheese and icing sugar together. Mix til the mixture is even.

6. Pour the frosting into the piping bag and decorate the cupcakes once they are ready. Make sure the cupcakes have been cooled to room temperature before decorating it with icing.

But if I were to make cream cheese frosting again, I would omit butter as I didn’t like the buttery taste in the frosting. Also, most recipes would recommend double the amount of sugar added in the icing but it’s too sweet for my liking so I reduced the amount of icing sugar added which might have affect the consistency and the melting point of the icing as it melts down quite easily at room temperature. But it’s definitely better for the body to store and digest less sugar.

Joyeux Anniversaire 🙂

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