Rich and creamy buttercream frosting filled with warm cinnamon spice flavor. This luscious cinnamon buttercream is an easy way to elevate your baked goods this holiday season!
Vanilla Cinnamon Buttercream Frosting
I whipped up this easy cinnamon frosting last week when I was making my favorite apple pie cupcakes. My classic buttercream is usually my go-to recipe, but I wanted to add a bit more fall flavor and the simple addition of cinnamon was just perfect.
This frosting has a super smooth and creamy consistency with the perfect hint of spice from the cinnamon. It adds a warm and cozy flavor and tastes amazing in the fall on all your favorite apple desserts and pumpkin recipes.
How to Achieve the Perfect Consistency
There are a few simple tips and tricks that I’ve learned over the years in order to reach the perfect frosting consistency. These are easy suggestions that make a big difference in texture!
- Sift the sugar. Using a fine mesh sifter helps to remove any lumps from the powdered sugar, while also making it fluffier.
- Use softened butter. In order for the butter to cream nicely together with the sugar, it helps if it’s softened first. I let mine sit out on the counter for about an hour beforehand.
- Adjust the amount of cream. Adding more or less heavy cream to your frosting is an easy way to achieve the perfect consistency for your baked goods. To thin it down to become more spreadable, add in a few more spoonful’s of cream. If you want it thicker in order to pipe firmly on top of cupcakes, add a little less. Experiment with the amount until the consistency is just right for you.
Piping the Frosting
This buttercream is perfect for piping on top of cookies, cakes & cupcakes. You want the frosting to be thick enough to hold a point, so make sure not to add too much heavy cream or heavy cream when mixing it together.
I like to use a 1M star tip to pipe the frosting on top of my desserts. This recipe will frost about 12 cupcakes when using a piping tip (although you can double the recipe if you need more). Learning how to frost the perfect cupcakes is simple when using this cinnamon buttercream!
Skip the piping tip and use a zip top bag instead! Simply add the frosting into the bag and then snip one of the corners off to make a small opening. It pipes nicely onto your baked goods similar to a piping tip, but with less effort!
Storing and Freezing
This frosting can sit out at room temperature for up to 48 hours. Any longer than that should be stored in the fridge. About an hour or two before serving, remove it from the fridge to let soften.
You can also freeze any extra buttercream you have leftover in a freezer bag for up to 3 months. Then when you’re ready to use it, just stick it in the fridge overnight to thaw.
Ways to Use Cinnamon Buttercream:
- Pumpkin Spice Cupcakes
- Cinnamon Roll Sugar Cookies
- Soft Pumpkin Cookies
- Churro Cupcakes
- Spice Cake Mix Cookies
- 1/2 cup salted butter
- 2 1/2 cups powdered sugar , measured then sifted
- 1-2 Tablespoons heavy cream , more or less as needed
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon ground cinnamon
- Pinch salt
- Combine the butter, powdered sugar, cream, vanilla and cinnamon in a large bowl.
- Beat together the frosting ingredients on medium speed until light and fluffy (about 1 minute). Add more cinnamon to taste. Next add a pinch of salt (more as desired). If needed, add more cream as needed to reach desired consistency. If piping, you will want to keep the frosting thick.
- Then frost on cooled cupcakes or cake.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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