Banana Cupcakes with White chocolate cream cheese cinnamon frosting

White Chocolate Cinnamon Cream Cheese Buttercream You Need to Try

These Banana Nutella Cupcakes with White chocolate cream cheese cinnamon frosting are a perfect balance of sweet banana and hazelnut paired with creamy white chocolate and cream cheese and the spiced kick of cinnamon.

Banana Cupcakes with White chocolate cream cheese cinnamon frosting
Banana Nutella Cupcakes with White chocolate cream cheese cinnamon frosting

My household loves Banana Bread so there is always some variation of cake or loaf being consumed. Because I have been practicing my Piping skills this was the perfect time to make cupcakes instead!

I used my Oh So Moist Banana loaf recipe to make the cake, then filled the cupcakes with Nutella . For the frosting, White chocolate cream cheese cinnamon buttercream. The cake was soft and moist with a nice bite of Nutella and the white chocolate cream cheese cinnamon frosting added a creaminess that balanced the flavors nicely.

Banana Cupcakes with White chocolate cream cheese cinnamon frosting
Banana Cupcakes Filled with Nutella, topped with White chocolate cream cheese cinnamon buttercream.

If you think the Cinnamon buttercream is a bit too much for your taste, leave out the cinnamon or you can check out the Vanilla buttercream recipe used in The Best Vanilla Cake Recipe Post from the first Birthday cake I ever decorated.

How to Make White Chocolate Cinnamon Cream Cheese Buttercream

  • 3 1/2 C Powdered Sugar
  • 2 tsp Vanilla
  • 1 tsp Cinnamon
  • 6 oz (1Cup) White Chocolate candy melts (I used Milky Bar)
  • 4 Tbsp Unsalted Butter (soft)
  • 4 oz (1/2 Cup) Cream Cheese

Directions:

To Start, Place white chocolate in a glass bowl and microwave for 30 seconds to 1 minute (depending on the strength of your microwave). Once removed from the microwave, stir with spoon or spatula until chocolate has smoothed out.

Next, Cream your butter and cream cheese until it becomes fluffy and light then slowly add half of your confectioner sugar a little at a time until it has incorporated.

Finally, pour in your white chocolate and vanilla followed by the remaining confectioners sugar and beat for 1 minute or until frosting is fluffy.

Can I Store the Buttercream?

You sure can! Store in an airtight container and freeze for up to 1 month. Use it for macaroons or sheet cake.

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

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