Cinnamon Buttercream Frosting

Cinnamon buttercream frosting is sweet, whipped until light and fluffy, and filled with cozy cinnamon flavor. It's perfect for topping your seasonal cakes, cupcakes, and cookies.

Prep Time 10

Total Time 10

Servings or more cupcakes

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
4 cups (456 g) confectioner's sugar sifted/whisked to remove lumps
⅓ cup (76 g) heavy cream cold
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Instructions

In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
Add confectioner's sugar one cup at a time and slowly mix until ingredients are fully combined. Then, whip at high speed for 1-2 minutes, or until light and fluffy.
Add heavy cream, vanilla extract, cinnamon, and salt, then whip for an additional 2-3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread frosting with a knife onto cupcakes and serve.

Notes

Leftovers: Frosting will keep for 3-4 days at room temperature, 1 week in a sealed container in the refrigerator, or up to 3 months in the freezer. Bring to room temperature before spreading onto baked goods. Stored frosting may need to be rewhipped to achieve original texture.
How much frosting do I need?: Recipe will frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or a round 8 or 9 inch 2-layer cake all over with thin frosting.
Warm climates: Butter melts around 90 to 95 degrees Fahrenheit and so will your frosting. If your location is nearing this temperature, I'd recommend refrigerating your baked goods until 30 minutes before serving.

Nutrition