There’s something so cozy about cinnamon in desserts, and this cinnamon buttercream is one of my favorites. It’s smooth, creamy, and perfectly spiced—just right for frosting cakes like this cinnamon cake, cupcakes, or even cookies.
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This cinnamon buttercream is a spiced twist on my classic American buttercream. It’s smooth, creamy, and flavored with plenty of ground cinnamon—perfect if you love adding warm spice to your cakes and cupcakes.
The recipe comes together in just a few minutes with simple ingredients. It’s easy to whip up, super stable, and holds its shape for decorating. Creamy, fluffy, and full of cozy cinnamon flavor, it’s the perfect frosting for autumn desserts, holiday cakes, or everyday bakes.
Why you'll love this recipe
Ingredients you need
- Unsalted butter – softened to room temperature for a smooth, creamy base.
- Powdered sugar – also called confectioners’ sugar, it makes the buttercream sweet and fluffy.
- Ground cinnamon – the star spice that gives this frosting its warm, cozy flavor.
- Heavy cream – adds lightness and helps adjust the consistency.
- Vanilla extract – enhances the flavor and balances the sweetness.
How To Make Cinnamon Buttercream
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Start by beating the softened unsalted butter in a large mixing bowl. Whip on medium-high speed for a few minutes until it becomes pale, creamy, and fluffy.
Gradually add the sifted powdered sugar in two additions, mixing well after each. Beat until the sugar is fully incorporated and the buttercream looks smooth and creamy.
Add the ground cinnamon, vanilla extract, and a splash of heavy cream. Beat again until the buttercream is fluffy, smooth, and full of cinnamon flavor.
Finish by creaming the buttercream with the paddle attachment of your stand mixer or gently with a spatula by hand.
Tips for this recipe
Variations & Substitutions
You will also love
More Cinnamon Recipes
- Cinnamon roll cookies
- Cinnamon pie
- Cinnamon cupcakes
I hope you love this cinnamon buttercream as much as I do! If you try the recipe, please leave a comment and a star rating—I’d love to hear how it turned out for you. Happy baking!
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Cinnamon Buttercream
- Total Time: 10 minutes
- Yield: 6 inch cake
Description
Smooth and creamy cinnamon buttercream, perfectly spiced and ideal for frosting the outside of a layer cake with beautiful piping decorations. Yield: enough to frost the outside of a 3-layer cake (8–10 servings), including a smooth coat and simple piping decorations.
Ingredients
- 300 g unsalted butter, softened (1 ⅓ cups / 2 ½ sticks)
- 450 g powdered sugar, sifted (3 ¾ cups)
- 120 ml heavy cream (½ cup)
- 2 teaspoons vanilla extract
- 1–2 teaspoons ground cinnamon (to taste)
Instructions
- Place the softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer).
- Beat on medium-high speed for 3–5 minutes, until the butter becomes very pale, creamy, and fluffy. This step is important for creating a smooth base.
- Sift the powdered sugar to remove any lumps. Add it in two or three batches, mixing on low speed after each addition to avoid a sugar cloud.
- Once incorporated, increase to medium speed and beat until the buttercream looks smooth and thick.
- Add the ground cinnamon vanilla extract and heavy, then mix again the texture is light, creamy, and easy to spread.
- For the smoothest result, switch back to the paddle attachment (or use a spatula) and gently mix the buttercream for 1–2 minutes. This helps push out any trapped air and makes the frosting silky, perfect for covering a layer cake or piping neat decorations.
Notes
Storage – Keep the cinnamon buttercream in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Bring to room temperature and re-whip before using.
Tips:
- Softened butter – always start with butter at room temperature for a smooth texture.
- Sifted sugar – sift the powdered sugar to avoid lumps in your frosting.
- Cream it well – beat the butter long enough so it turns pale and fluffy before adding the sugar.
- Right temperature – the buttercream should be around 23°C (73°F) for spreading on a layer cake or piping with a bag.
- Adjust texture – add more cream if too stiff, or extra sugar if too soft.
- Use a scale – cup measurements are only approximate; for the best results, always weigh your ingredients in grams with a kitchen scale.
- Prep Time: 10 minutes
- Category: frosting, buttercream
- Cuisine: American
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