Red Velvet Cupcakes with Red Hot Cream Cheese Frosting

This is a double recipe.  1/2 makes enough frosting for 24 cupcakes.

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened (or white shortening)

1 teaspoon CLEAR vanilla extract

4 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

NOTE:

I doubled the recipe and added 25 drops of Red-Hot Cinnamon Oil. 
(Where I bought the oil: cakecrafts.net )

I started tasting after 15 drops and every 5 drops to get the right taste. 

I'm was looking for a hint of cinnamon not for an over-powering burn.