All-the-way gingerbread flavor!

The combination of cream cheese with muffin spices is an irresistible mix! We are talking about anise, cinnamon, cardamom, cloves, coriander, ginger, nutmeg... You should feel the workshop when you put all this in the mill!

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

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

RECIPE

Cinnamon Cream Cheese Frosting

Ingredients:

1 package cream cheese, softened (room temperature)
1/2 cup softened unsalted butter (room temperature)
1 to 2 cups confectioners' sugar
1 tbsp. teaspoon vanilla extract
1-2 tbsp. teaspoon ground cinnamon (optional but recommended)

Instructions:

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

Add the vanilla and cinnamon, along with a cup of icing sugar, start mixing again on low speed until the sugar is incorporated and then on high speed until the mixture is smooth.

Add icing sugar for a sweeter, firmer frosting.

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

The frosting will become firmer in the refrigerator.

The frosting will keep for 1-2 weeks in the fridge.

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