This Cinnamon Buttercream tastes so much like that delicious cinnamon-y, crunchy cereal that we all love so much! I love using this on my Wonder-Fall Spice Cupcakes, but it would even be delicious on my Vanilla Cupcakes!

Servings |
cupcakes or one 8" cake
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Ingredients
- 452 grams unsalted butter room temperature (4 sticks)
- 907 grams powdered sugar (2 pounds)
- 75 grams heavy cream (6 tablespoons)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
Ingredients
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Instructions
- Using a handheld or stand mixer, beat butter until light and fluffy. About 2-4 minutes.
- Scrape down the bowl and add all of the powdered sugar.
- Mix on low until incorporated. Scrape down bowl.
- With mixer on medium low, add 1/2 teaspoon salt, vanilla extract, and ground cinnamon. Add the heavy cream 1 tablespoon at a time.
- Turn mixer to medium-high and beat until fluffy. About 2-3 minutes.
- Enjoy!
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