In a microwavable bowl, stir cinnamon into white chocolate chips.
Microwave as directed on packaging to melt chips.
Once bowl is cooled, place in fridge to chill.
Using the whisk attachment on a standing mixer, whip the butter until white and fluffy. 8-10 minutes, increasing speed from low to medium-high.
One ladle at a time, add confectioners sugar while mixing on low. Mix for 10-20 seconds between each addition.
Remove cinnamon-white chocolate from fridge and stir well.
Drizzle cinnamon-white chocolate into the frosting.
Beat frosting on low to incorporate.
Whip in cream on low, 2-3 minutes.
Increase speed to medium and whip for 5 minutes.
Frost and Garnish cupcakes with baked dough scraps if desired.