Cinnamon Buttercream

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!

Print Recipe

Cinnamon Buttercream Yum

Course

Treats

Servings

cupcakes or one 8" cake

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

Course Treats Servings cupcakes or one 8" cake 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

Instructions

1. Using a handheld or stand mixer, beat butter until light and fluffy. About 2-4 minutes.
2. Scrape down the bowl and add all of the powdered sugar.
3. Mix on low until incorporated. Scrape down bowl.
4. With mixer on medium low, add 1/2 teaspoon salt, vanilla extract, and ground cinnamon. Add the heavy cream 1 tablespoon at a time.
5. Turn mixer to medium-high and beat until fluffy. About 2-3 minutes.
6. Enjoy!

   

Share this Recipe