This small batch cinnamon cream cheese frosting is made with light cream cheese, greek yogurt and sweetened with maple syrup. It’s a not-too-sweet frosting that’s perfect for topping any mini cake. Leftover frosting can be stored in the fridge and tastes great served with graham crackers or on a toasted bagel.
A few years back Tim and I tried quitting sugar. While these toaster oven desserts are evidence that clearly didn’t stick I did stop buying powdered sugar.
Which meant we had to get creative when coming up with a cream cheese frosting for this toaster oven carrot cake.
Looking online I found a recipe for Greek Yogurt Frosting (nom!) and a Maple Cream Cheese Frosting (double nom!!). We tried both and then mashed them together for a small batch of Cinnamon Cream Cheese Frosting.
Warning: It’s not super sweet.
Instead, it’s rich with just the right amount of warm cinnamon and tangy flavor that goes perfectly with a tiny whole grain carrot cake, graham cracker or spoon headed for your mouth!
- 2 ounces (4 tablespoons) Neufchatel cheese or light cream cheese, softened
- 1 tablespoon non-fat greek yogurt, plain or vanilla
- 1 tablespoon real maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon (heaping) ground cinnamon
- With a hand mixer, beat cream cheese until smooth.
- Scrape down the bowl’s sides and add the greek yogurt, maple syrup, and vanilla. Beat on high until combined and smooth.
- Scrape down the sides again and quickly beat in the cinnamon.
- Taste and adjust vanilla, cinnamon, and maple syrup to your preference.
Nutritional information is an estimate for 1.5 tablespoons, about 1/4 of the recipe.
Nutrition Information:Yield: 4 Serving Size: 1.5 Tablespoons
Amount Per Serving: Calories: 53 Total Fat: 3.3g Saturated Fat: 2.1g Cholesterol: 11mg Sodium: 59mg Carbohydrates: 4g Fiber: 0.1g Sugar: 3.6g Protein: 1.8g