...
Go Back
–+ servings
Swirled cinnamon buttercream infused with nutty brown butter on a cupcake, showing a creamy, flecked texture.

Silky Cinnamon Buttercream

Victoria Sandra
A cozy, bakery-sweet cinnamon buttercream with a toasted brown-butter note. Perfectly fluffy and stable for piping onto carrot cake, pumpkin cupcakes, or apple bakes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Smoothing time 3 minutes
Total Time 8 minutes
Course Dessert, Frosting
Cuisine American
Servings 12 cupcakes
Calories 282 kcal

Equipment

  • Stand mixer
  • Paddle attachment
  • Spatula

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar sifted, if needed
  • 2-4 tablespoon heavy cream or milk

Instructions
 

Whip the butter until it is pale

  • Add the softened butter to your mixer bowl and use the paddle attachment. Beat for a couple of minutes until it looks creamy, smooth, and slightly lighter in color, with no dense streaks clinging to the bowl.
  • Pause and scrape down the bowl, then beat briefly again so the butter is uniform. This builds the aeration needed to keep the buttercream from feeling heavy.

Bloom the cinnamon and vanilla

  • Add the vanilla extract and ground cinnamon, then mix until the color looks even and the aroma is warm and fragrant.

Add sugar and adjust the texture

  • Add the powdered sugar along with 2 tablespoons of cream or milk. Start the mixer on low speed so the sugar does not puff into a cloud, and mix until the frosting looks thick and no dry pockets remain.
  • Gradually increase the speed and whip on high for 3 to 5 minutes until fluffy and expanded. If it feels too stiff to spread, add a little more cream or milk, stopping as soon as the texture turns silky.

Smooth it for a bakery finish

  • Turn the mixer down to low speed and let it run for an additional 2 minutes. This step knocks out large air bubbles, giving you a smoother finish for clean piping and crumb coating.

Notes

Clean Counters: Draping a clean towel over the mixer when the powdered sugar first goes in acts as a sugar shield to keep your workspace clean.
Texture Tip: Always give the butter a full couple of minutes of whipping before adding any sugar. This initial aeration ensures the frosting feels lighter and looks less yellow.
Storage: Frosted treats can sit at room temperature for up to 2 days in a cool kitchen. For longer storage, freeze the buttercream in an airtight bag for up to 3 months and re-whip before using.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 282kcalCarbohydrates: 40gProtein: 0.1gFat: 17gSaturated Fat: 11gCholesterol: 45mgSodium: 2mgPotassium: 10mgFiber: 0.2gSugar: 40gVitamin A: 10IUCalcium: 5mgIron: 0.1mg
Keyword cinnamon buttercream
Tried this recipe?Let us know how it was!