Best Cinnamon Buttercream Frosting Recipes

CINNAMON BUTTERCREAM FROSTING

Steps:

• Place butter in large bowl.
• Beat on low 30 seconds.
• Add sugar about a cup at a time, beating on low between each addition.
• Add 3 tablespoons milk, vanilla and cinnamon.
• Beat on medium 1 minute.
• Blend in up to 1 tablespoons of milk if frosting is too thick.

JACKIE'S SNICKERDOODLE CAKE WITH CINNAMON BUTTERCREAM FROSTING

Steps:

• Snickerdoodle Cake:.
• Preheat oven to 350. Grease and flour two 9" round cake pans.
• Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
• Mix for 3 minutes scraping sides as needed.
• Divide batter between pans. Place in oven side by side.
• Bake until they are golden brown. About 27-29 minutes.
• Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
• Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
• Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
• Cinnamon Buttercream Frosting:.
• Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
• Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
• Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
• Blend in up to 1 tablespoon milk if the frosting seems too stiff.

PEAR CAKE WITH CINNAMON BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease 9x13 baking pan.
• Cut pears into bite-sized pieces, reserving juice.
• In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan.
• Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean.
• Cool before frosting.
• Place butter in mixing bowl.
• Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla.
• Add milk 1 tablespoon at a time until desired consistency is reached.

SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
• 2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
• 3. Cream together butter and sugar till pale and fluffy.
• 4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.
• 5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
• 6. Divide the batter evenly into the cupcake tins, fill 3/4 full.
• 7. Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
• 8. Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
• 9. With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
• 10. FROSTING:
• 11. With mixer on low speed, blend butter till fluffy, about 30 seconds.
• 12. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
• 13. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
• 14. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
• 15. NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.

CINNAMON FIG BARS WITH ORANGE BUTTERCREAM FROSTING

Steps:

• In 1-quart saucepan, boil filling ingredients over medium-high heat, stirring frequently, until figs are tender and most of liquid is absorbed. Remove from heat; cool 5 to 10 minutes. Pour fig mixture into food processor. Cover; process, using quick on-and-off motions, until figs are pureed; set aside.
• Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In large bowl, combine crust ingredients with electric mixer on low speed until crumbly. Press in bottom of pan. Bake 25 to 30 minutes or until center is set. Spread filling over crust. Bake 6 to 10 minutes longer or just until filling sets. Cool completely, about 1 hour 15 minutes.
• In medium bowl, beat 3 tablespoons butter with electric mixer on medium speed until blended. Add powdered sugar. Beat on low speed, adding milk, 1 teaspoon at a time, until mixture is smooth and desired spreading consistency. Stir in orange peel. Carefully spread over cooled bars. Cut into 4 rows by 4 rows.