Cinnamon Cream Cheese Frosting

4 oz cream cheese room temperature
1/2 cup butter I use salted butter
4 cups powdered sugar
2 tablespoons heavy cream milk can be substituted but I prefer heavy cream
1/4-1/2 teaspoon ground cinnamon depending on how much you want and the color of your cinnamon
food coloring- I used "chefmaster liqua-gel colors sky blue, buckeye, fleshtone

In the bowl of a mixer whip cream cheese with butter and whip it until it's silky smooth.
Add in the powdered sugar along with the heavy cream and cinnamon.
Separate the frosting into 4 bowls 1/4 cup or so for the dark brown is all that is needed for the stems, evenly split the frosting with the other three bowls.
Place the frosting into piping bags, the stems were piped with a small star tip, and the cupcakes were piped with a 2D tip. I place each in a piping bag and then fit a separate piping bag with the tip then simply slip the frosting bag with the tip cut off into the bag with the tip (two bags, one tip) then easily change the frosting color after I've piped each color.
Pipe 4 striped from top to bottom on the cupcakes then add the stem.