Cinnamon Buttercream Frosting

Cinnamon Buttercream Frosting is a warm, spiced twist on classic buttercream, perfect for topping cupcakes, cakes, cookies, and more. With its rich, creamy texture and sweet cinnamon flavor, this frosting brings cozy, comforting notes to your favorite baked treats—ideal for fall desserts or anytime you want a little extra warmth.

Why You’ll Love This Recipe

• Rich, smooth, and easy to pipe or spread
• Just the right amount of cinnamon spice
• Made with simple pantry ingredients
• Perfect for fall-themed desserts or holiday baking
• Versatile and pairs well with many cake flavors

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Powdered sugar
• Ground cinnamon
• Vanilla extract
• Milk or heavy cream
• Salt (optional, to balance sweetness)

directions

this recipe

1. In a large mixing bowl, beat the softened butter with an electric mixer until light and fluffy, about 2–3 minutes.
2. Gradually add powdered sugar, 1 cup at a time, beating on low to combine, then on high until smooth.
3. Add ground cinnamon and vanilla extract.
4. Add milk or cream 1 tablespoon at a time, until desired consistency is reached.
5. Beat the frosting on high for another 1–2 minutes for a fluffy texture.
6. Taste and add a pinch of salt if needed to cut the sweetness.
7. Use immediately to frost cooled cakes or cupcakes, or store for later use.

Servings and timing

Makes enough to frost 12–18 cupcakes or a two-layer 8-inch cake.
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Use brown sugar in place of some powdered sugar for a richer, caramel-like note
• Add a pinch of nutmeg or allspice for a spiced blend
• Substitute maple extract for vanilla to create a maple-cinnamon flavor
• Make it vegan by using plant-based butter and dairy-free milk
• Add a bit of espresso powder for a cinnamon latte twist

storage/reheating

Store leftover frosting in an airtight container in the refrigerator for up to 1 week.
Bring to room temperature and re-whip before using.
Freeze for up to 2 months; thaw in the fridge overnight and beat again to restore texture.
Do not microwave to soften, as it may melt unevenly.

FAQs

Can I make this frosting ahead of time?

Yes, make it up to a week in advance and store in the fridge. Re-whip before using for best texture.

Does this frosting need to be refrigerated?

If not using within a day or if your kitchen is warm, it’s best to refrigerate it. Let it soften before using.

What baked goods pair well with cinnamon frosting?

Spice cake, pumpkin cupcakes, apple cake, snickerdoodle cookies, or even banana bread.

Can I adjust the sweetness?

Yes, use less powdered sugar and add a bit more milk or cream for a softer, less sweet frosting.

Is it good for piping?

Yes, it’s smooth and holds shape well. Add more powdered sugar if you need a stiffer consistency.

Can I use salted butter?

Yes, but reduce or omit added salt to avoid an overly salty flavor.

Can I make this dairy-free?

Yes, use dairy-free butter and your favorite plant-based milk.

Why is my frosting too runny?

You may have added too much milk. Add more powdered sugar a little at a time to thicken it.

Why is my frosting grainy?

Make sure to sift the powdered sugar and beat the frosting long enough to fully combine.

How long can I leave it out at room temperature?

Up to 1 day, especially in cooler temperatures. Refrigerate if keeping longer or in warm conditions.

Conclusion

Cinnamon Buttercream Frosting adds a sweet, spiced richness to any dessert it touches. With its smooth texture and cozy flavor, it’s the perfect addition to everything from cupcakes to holiday cookies. Easy to whip up and even easier to love, this frosting is sure to become a seasonal (or year-round) favorite.

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