Cinnamon Brown Sugar Frosting Recipe

I’m sharing my Cinnamon Brown Sugar Frosting that whips up in 10 minutes and pairs with pumpkin cupcakes or vanilla cake. Ingredients include unsalted butter, packed light brown sugar, sifted powdered sugar, ground cinnamon, vanilla, a touch of milk and a pinch of salt. Brown Sugar Frosting

I love a frosting that tastes like fall without being too sweet, and my Cinnamon Brown Sugar Frosting does exactly that. I riff on classic American buttercream using 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, and 2 to 2 1/2 cups powdered sugar, plus a teaspoon of ground cinnamon and vanilla to keep it honest, you’ll see.

A splash of milk or heavy cream and a pinch of fine salt pull it together. It’s great on pumpkin cupcakes or as a cake frosting recipe at Thanksgiving, and works for quick easy desserts or fall baking recipes you’ll want to repeat.

Why I Like this Recipe

– I love that its super forgiving, I can tweak the sweetness and spice bit by bit so it never overpowers the cake
– I like that a quick chill firms it up if it gets too loose, so I can fix it fast when I mess up
– I like that with a little extra beating it gets really fluffy, but you gotta stop before it collapses
– I like being able to thin it drop by drop to get the perfect spread or nice, clean piping edges

Ingredients

• Unsalted butter: adds rich fat and creaminess, little protein, no fiber, high calories.
• Brown sugar: mostly carbs, adds caramel sweetness and moisture, contains small minerals.
• Powdered sugar: pure carbs and sweetness, no fiber or protein, light texture for frostings.
• Ground cinnamon: low calories, adds warm spice and aroma, has antioxidants, not sweet.
• Vanilla extract: mostly flavor alcohol, tiny carbs, boosts sweetness perception without extra sugar.
• Milk or heavy cream: adds fat and protein, thins frosting, milk lighter, cream richer.
• Pinch of salt: balances sweetness, enhances flavor, negligible calories or nutrients.

Ingredient Quantities

• 1/2 cup (1 stick / 113 g) unsalted butter, softened
• 1/2 cup packed light brown sugar (about 100 g)
• 2 to 2 1/2 cups powdered sugar (confectioners sugar), sifted (about 240 to 300 g)
• 1 to 1 1/2 teaspoons ground cinnamon start with 1 tsp and add to taste
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons milk or heavy cream plus more if needed for spreading
• Pinch of fine salt to balance the sweetness

How to Make this

1. Make sure your 1/2 cup (1 stick / 113 g) unsalted butter is properly softened, not melted, and press the 1/2 cup packed light brown sugar (about 100 g) into the cup to pack it and break up any lumps, then put both in a mixing bowl and beat on medium speed about 2 to 3 minutes until lighter and kind of fluffy.

2. Add 1 teaspoon vanilla extract and a pinch of fine salt, beat just to combine, scrape down the sides with a spatula so everything mixes evenly.

3. Sift in 2 cups of the powdered sugar (about 240 g) plus 1 teaspoon ground cinnamon to start, and mix on low so the dust doesnt fly everywhere, then increase speed to medium and beat until it starts to come together.

4. Add 2 tablespoons milk or heavy cream and mix, if the frosting is still too stiff add the extra 1 to 2 tablespoons milk a little at a time until you reach a spreadable consistency.

5. If you want more cinnamon flavor add up to 1 1/2 teaspoons total ground cinnamon, taste and adjust, but add slowly because its easy to overpower the buttercream.

6. If the frosting is too sweet or flat add a tiny extra pinch of salt and beat it in, scrape the bowl one more time and beat 20 to 30 seconds until smooth and silky.

7. For super fluffy frosting beat on high for 30 to 60 seconds at the end, but dont overbeat for minutes or it can get too airy and collapse, if it gets too loose chill it in the fridge 10 to 15 minutes to firm up.

8. Use right away to spread on cakes or cupcakes, or transfer to a piping bag and chill a few minutes if you want cleaner piped edges, and if you need it thinner add milk 1 teaspoon at a time until you like the texture.

Equipment Needed

1. Large mixing bowl
2. Electric mixer (hand or stand) with paddle or whisk attachment
3. 1/2 cup measuring cup plus measuring spoons (for cinnamon, vanilla, milk)
4. Spoon to pack the brown sugar into the cup
5. Fine mesh sieve or sifter (for powdered sugar)
6. Rubber spatula for scraping the bowl
7. Offset spatula or butter knife for spreading the frosting
8. Piping bag and round tip (optional, chill a few minutes for cleaner piping)

FAQ

Cinnamon Brown Sugar Frosting Recipe Substitutions and Variations

• Butter (1/2 cup)
  • Unsalted margarine, 1:1 – very similar texture, slightly less buttery flavor.
  • Coconut oil, 1:1 – gives a mild coconut note, chill if you need a firmer spread.
  • Vegan buttery spread, 1:1 – dairy free option, may be a tad softer so chill before spreading.
  • Cream cheese, 1:1 but reduce milk by 1 tbsp – adds tang and richness, good on carrot or spice cakes.
• Light brown sugar (1/2 cup)
  • Dark brown sugar, 1:1 – deeper molasses flavor, more caramel notes.
  • White granulated sugar + 1 tbsp molasses, per 1/2 cup – stir until evenly moistened, mimics brown sugar.
  • Coconut sugar, 1:1 – less sweet and a bit grainy, gives a caramel-y tone.
• Powdered sugar (2 to 2 1/2 cups)
  • Make-your-own powdered sugar: blitz granulated sugar with 1 to 2 tbsp cornstarch per cup until ultra fine, use same volume.
  • Powdered erythritol blend, 1:1 – lower calorie option, might have a slight cooling aftertaste.
  • Superfine (caster) sugar blitzed briefly – ok in a pinch but texture won’t be as silky.
• Milk or heavy cream (2 to 3 tbsp)
  • Almond, oat, or soy milk, 1:1 – non-dairy swaps, oat is creamiest so start with less and add as needed.
  • Half-and-half or heavy cream, 1:1 – richer, will make the frosting silkier and thinner.
  • Evaporated milk, start with 1 tbsp and add slowly – more concentrated so use less than regular milk.

Pro Tips

– Get the butter soft not melted. If it gets too warm chill it 10 minutes then re-whip, or soften faster by grating or slicing it thin so it creams up without turning greasy. If you microwave, do tiny 3 to 4 second bursts and check between, dont overdo it.

– Measure powdered sugar by weight and sift, but add it slowly. Start on low speed so you dont get a sugar cloud, and if the frosting feels grainy keep beating a little longer — warmth from beating helps it smooth out. In humid kitchens you may need a touch more sugar, in very dry ones a splash more cream.

– Add the cinnamon very slowly and taste as you go. For a brighter, more aromatic hit try “blooming” it by mixing the cinnamon into a teaspoon of warm cream first then stirring that into the buttercream so the spice disperses evenly and doesnt clump.

– For piping versus spreading adjust with temp not tons of liquid. Chill briefly to firm up for sharp piped edges, or let it sit at room temp and give a quick high-speed whip to loosen for spreading. If it gets too sweet or flat, a tiny extra pinch of salt or a few drops of lemon juice wakes it up; always add tiny amounts and taste.