Cinnamon buttercream frosting is super easy to make. It comes together in just a few minutes and is ready to use on all of your favorite cakes and cupcakes. Dust with extra cinnamon sugar – like I do on my churro cupcakes – for something truly special!

Ingredients

The recipe doesn’t call for any fancy ingredients. Here are just a couple things to consider as you ingredient shop:

I struggled getting the perfect consistency for this frosting because adding brewed coffee directly to the frosting makes it too loose and reduces the coffee’s strength. I’m so excited to have figured out the best answer – dissolving instant coffee in the vanilla extract. Perfection!

Ingredients

This recipe is based on my classic vanilla frosting recipe. It’s an American buttercream (read about all of the different frosting types if you are curious) so it uses only powdered sugar, butter, salt, and flavoring (in this case, vanilla extract and instant coffee).

Estimated reading time: 6 minutes

It turns out that, because of its texture, pumpkin pie is perfectly pipe-able. Try out this frosting as the ideal complement to any Fall cupcake flavor.

Ingredients

All you need to make this frosting is pumpkin pie without a crust. You can use any recipe that you like, but I’ve included an easy one below that works really well. It uses eggs, pumpkin pie spice, pumpkin puree, sweetened condensed milk, and salt.

We’re used to super sweet American buttercream here in the U.S. that’s made with gobs of sugar. In this Italian frosting, the sweetness comes from a small amount of hot sugar syrup – it’s the butter flavor that really shines through.

Ingredients and Equipment

Some of the key ingredients and tools you’ll need for this recipe are:

While I love using strawberries in buttercream and whipped cream, the tang of the cream cheese pairs so well with them here.

Friends request this frosting on both my chocolate cupcakes and vanilla cupcakes, but I think it’s amazing on my strawberry cupcakes. The double dose of berry flavor is always a winner!

Ingredients

This frosting blends up in an electric mixer with just a few simple ingredients: unsalted butter, strawberry puree, powdered sugar, and salt.

I highly recommend that you use fresh berries to make the puree, but you can always use frozen ones if it’s not strawberry season. Make sure you defrost them first and strain off all of the liquid before pureeing, as I show below.

The frosting is made similarly to my classic vanilla buttercream, but it has a unique and delicious white chocolate flavor.

Guest blogger Sasha Nary, self-taught baker, confectionery artist and a creator of Instagram page @SashaCakesChicago, says that she was practically born eating Russian buttercream from a bottle. So, today she is sharing her best tips and tricks for making it come out perfectly every time.

This post discusses all of the different types of frostings for cupcakes and cakes and gives you a number of frosting ideas for topping your own baked treats.