cinnamon & brown sugar cream cheese frosting

these cupcakes turned out okay. while i loved the frosting, the banana cupcakes turned out more like banana muffins or banana bread bites. the muffins were delicious and if i were trying to make banana muffins, i would be quite pleased with how these tasted.

but i was trying to make cupcakes. cups of cake. not cups of bread. cupcakes!!!

okay, enough of the sugar tantrum. off to hunt for the perfect banana cupcake recipe.

in the meantime, please enjoy this frosting recipe. it works well on banana muffins and sandwiched between two gingersnaps. it would also be lovely on banana cupcakes, a spice cake, a yellow cake or if you're the geek, a spoon.
makes 2 cups

equipment
electric hand-held mixer
large mixing bowl

ingredients
3/4 cup unsalted butter, softened to room temperature
4 oz light cream cheese, softened to room temperature
2 tablespoons light brown sugar, packed
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
2 cups powdered sugar
1-2 tablespoons milk

directions

• in a large mixing bowl, cream the butter and cream cheese until combined add the brown sugar, vanilla, and cinnamon and beat for 2 minutes.
• add the powdered sugar a cup at a time, mixing on low to combine after each cup.
• if the frosting is too thick, add milk a little at a time until the desired consistency is reached.

notes:
if making ahead, refrigerate until ready to use. for best spreadability, allow to rest at room temperature for 10-15 minutes and mix well before frosting anything.