Easy Cinnamon Buttercream frosting
This cinnamon frosting recipe is perfect for cupcakes or cakes. Light, fluffy cinnamon buttercream with a perfectly smooth texture. It’s easy to make and tastes delicious!
Learn how to make a homemade cinnamon frosting with this easy, quick, and classic recipe. It requires simply creaming together butter with powdered sugar and adding cinnamon and vanilla extract. Perfect for pairing with your cupcakes or cakes.
Sprinkle cinnamon sugar on top of the cinnamon buttercream for the ultimate taste. Or drizzle some caramel sauce on top of the buttercream.
This buttercream fits perfectly with my recipe for Churro Cupcakes. Try also my chocolate buttercream.
What is buttercream?
Buttercream is made by mixing softened butter with powdered sugar until smooth. It is used primarily as a filling or topping for cakes, cupcakes, cookies, pies, and other desserts. The secret of a fluffy buttercream is to mix the butter for a long time (for a minimum of 10 minutes).
Ultimate Baking Guide
Do you want to improve your baking? Read my Ultimate Baking Guide where I share the best baking tips ever. No more baking failures!
Ingredient notes and substitutions
- Butter – I love to regulate the amount of salt I use for baking, that is why I always use unsalted butter. Make sure the butter is at room temperature. You can use salted butter as well, but don’t add salt to the recipe.
- Icing powder – the base ingredient for frosting because it dissolves quickly and produces a smooth consistency.
- Cinnamon powder – the key ingredient for giving the buttercream its cinnamon taste.
- Vanilla extract – gives the buttercream more taste. Choose a good quality vanilla extract, because that really makes a difference.
- Kosher salt – salt enhances the sweetness of the buttercream.
🔪 Step-by-step instructions
Let’s walk through how to make this cinnamon buttercream frosting. For full ingredients and instructions, scroll down to the recipe card.
- Measure out all of the ingredients. Take the butter out of the fridge for at least 30 minutes before making the buttercream. This will ensure that the frosting is smooth and creamy.
- Beat the butter in a large mixing bowl with an electric mixer on medium speed for about 1 minute, until fluffy. Scrape side the sides and bottom of the bowl. You can use a hand mixer or a stand mixer with a paddle attachment.
- Add the powdered sugar into the mixing bowl and start mixing on low speed so you don’t end up throwing it all over the place. Wait until the sugar starts to combine with the butter. Then turn the mixer on medium-high speed and beat for about 3 minutes until the mixture is light and fluffy.
- Mix in the salt, cinnamon, and vanilla extract. If needed, scrape down the sides of the bowl and mix until combined.
- If you need to thin out the buttercream add a bit of milk or buttercream. If the mixture becomes too thin you can add some extra powdered sugar.
- Transfer frosting to a piping bag fitted with a large open star tip. Pipe frosting onto cooled cupcakes, then sprinkle with cinnamon sugar and top with a mini churro. You can find these in the frozen section. Tip – If you like caramel, you can also decorate the cupcakes with some caramel sauce or melted caramel chocolate as well.
🍽 Equipment
The equipment you need for this buttercream
- Mixing bowl
- Electric mixer – hand mixer or stand mixer
- Kitchen scale
👩🏼🍳 Expert Tips
- If you need to thin out the buttercream add a bit of milk or buttercream. If the mixture becomes too thin you can add some extra powdered sugar.
- Cool down – Make sure your bakings are completely cooled before you can put the topping on them. Otherwise, everything will collapse.
- Mix the butter well – mix the butter for a long time (5-10 minutes) if you want to have a fluffy buttercream.
Storage
Refrigerator
If you’re not using the frosting straightaway, you can cover it and refrigerate it for up to a week. Allow it to come back up to room temperature and beat again if necessary before using. It will take about 1 hour to come to room temperature.
Freezer
You can freeze a covered buttercream for up to six months.
⚖️ Baking in grams
The most accurate way to bake is by baking by weight. Measuring cups are very inaccurate and can lead to baking failures. Therefore all of my recipes are posted in grams. I always bake with a scale, so I have a recipe card that automatically converts metrics to US customary, but it can have errors. So I advise you to bake with a digital scale. You can find them on Amazon for a small price.
⭐️ Did you make this? Please leave a star rating below or a review in the comments section.
📖 Recipe
Easy Cinnamon Buttercream Frosting
Equipment
- Piping bag optional
- Piping tip optional
Ingredients
- 225 grams unsalted butter room temperature
- 300 grams powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp milk or heavy cream
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
Instructions
- Measure out all of the ingredients. Take the butter out of the fridge for at least 30 minutes before making the buttercream. This will ensure that the frosting is smooth and creamy.
- Beat the butter in a large mixing bowl with an electric mixer on medium speed for about 1 minute, until fluffy. Scrape side the sides and bottom of the bowl. You can use a hand mixer or a stand mixer with a paddle attachment.225 grams unsalted butter
- Add the powdered sugar into the mixing bowl and start mixing on low speed so you don’t end up throwing it all over the place. Wait until the sugar starts to combine with the butter. Then turn the mixer on medium-high speed and beat for about 3 minutes until the mixture is light and fluffy.300 grams powdered sugar
- Mix in the salt, cinnamon, and vanilla extract. If needed, scrape down the sides of the bowl and mix until combined.2 tsp vanilla extract, ¼ tsp kosher salt, 1 tsp ground cinnamon
- If you need to thin out the buttercream add a bit of milk or buttercream. If the mixture becomes too thin you can add some extra powdered sugar.2-3 tbsp milk
- Transfer frosting to a piping bag fitted with a large open star tip. Pipe frosting onto cooled cupcakes, then sprinkle with cinnamon sugar and top with a mini churro. You can find these in the frozen section. Tip – If you like caramel, you can also decorate the cupcakes with some caramel sauce or melted caramel chocolate as well.2 tbsp granulated sugar, 1 tsp ground cinnamon
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
👉🏻 Recommended
- Churro Cupcakes with cinnamon buttercream
- The best chocolate buttercream
- Moist red velvet cupcakes with cream cheese frosting
- Best Chocolate Cupcakes From Scratch
- Dutch Butter Cake (Boterkoek)
- Lemon Bundt Cake
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