Cinnamon Buttercream Frosting
If you haven’t tried adding cinnamon to your buttercream frosting, here’s your invitation to do so! And, don’t be skimpy! As you’ll see, my recipe uses a lot of cinnamon and the result is incredible.
Cinnamon buttercream frosting is super easy to make. It comes together in just a few minutes and is ready to use on all of your favorite cakes and cupcakes. Dust with extra cinnamon sugar – like I do on my churro cupcakes – for something truly special!
The recipe doesn’t call for any fancy ingredients. Here are just a couple things to consider as you ingredient shop:
- I use unsalted butter in all of my baking recipes. You can use salted butter in this frosting; if you do, just leave off the added salt.
- Some powdered sugar brands are more clumpy than others. If yours has clumps, you’ll need to sift it before using it. If it appears pretty smooth, you won’t need to do that step.
The first step is to beat the butter for three minutes at high speed in a stand mixer or using a handheld electric mixer. Mixing for the full amount of time is very important as you’re aerating the butter. If you don’t mix long enough, the frosting will be very dense.
Tip: You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl. While easiest way to do this is with a silicone spatula, you can avoid the scraping entirely by using a scraping paddle. Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t.
Mix in the powdered sugar. Add the powdered sugar a little bit at a time and always start the mixer on low speed. If you start on high speed, the sugar will end up flying all over your kitchen!
Next, mix in the cinnamon, vanilla extract, and salt.
Spread or pipe onto your desserts!
Expert Tips and FAQs
I love this frosting on so many different flavors of cupcakes – pumpkin cupcakes, sweet potato cupcakes, banana cupcakes, and apple cupcakes.
It lasts for up to a week at room temperature or months in the freezer. If you freeze it, you will need to bring it to room temperature and mix it again for a minute or two before you start piping.
I recommend a Wilton 1M [paid link] for that perfect cupcake swirl!
- Churro cupcakes
- Cinnamon cream cheese frosting
- Vanilla buttercream frosting
- Strawberry buttercream frosting
- Chocolate buttercream frosting
- Condensed milk buttercream (Russian buttercream)
Cinnamon Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 cups confectioners’ sugar add more until it reaches your preferred consistency
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract Try using vanilla bean paste instead for a stronger vanilla flavor.
- 1/4 teaspoon salt
- 1 tablespoon cinnamon sugar Optional, for dusting over frosted desserts. If you don't buy it pre-mixed, you can make it by combining sugar and cinnamon in a 3 to 1 ratio.
- Beat butter on high speed with an electric mixer for about three minutes until light and airy.
- Mix in powdered sugar a little bit at a time.
- Add cinnamon, vanilla extract, and salt and continue to beat for another minute.
- If desired, add more more confectioners' sugar to make the buttercream frosting stiffer.
- Spread or pipe onto your favorite desserts. Optionally, dust with cinnamon sugar.
- If you plan to make a large swirl of frosting, this recipe will only cover about 12 cupcakes. Double as needed.
- The frosting will cover two 8″ round cakes.
- If you want to pipe buttercream frosting on cupcakes, the easiest way to achieve the perfect cupcake swirl is to use a 1M tip [paid link].
- While there are many frosting recipes that you can mix by hand, the best buttercream frostings require lots of air to be incorporated into the butter. To really get this job done right, I highly recommend that you use an electric mixer. A hand mixer or a stand mixer will both work well.
- You will need to stop and scrape down the side of the bowl every minute or so while you are mixing as butter will stick to the edges of the bowl. The easiest way to do this is with a silicone spatula. One way to avoid scraping down the bowl is to use a mixer that has a scraping paddle. Many mixers now come with scraping paddles, but you may be able to purchase one if yours doesn’t (e.g. the beater blade [paid link]).
- Sift the powdered sugar if needed. Take a look at the actual sugar to see if it has clumps (some brands are clumpier than others). Clumps of powdered sugar will not get integrated into the frosting and may end up getting stuck in your piping tip. Measure before sifting.
- The frosting lasts for up to a week at room temperature or months in the freezer. You will need to bring it to room temperature and mix it again for a minute or two before you start piping.
Join my mailing list - and receive a free eBook!
Be the first to leave a comment!