Now enough about the cupcakes. Let’s talk about the frosting. Ohmygod… the frosting. It’s one of the best buttercream frostings I’ve ever made. Growing up, I was obsessed with making cinnamon sugar toast. It was one of my favorite things (and frankly, still is). And this tastes like that – except it’s frosting. It’s smooth, creamy, and chock full of cinnamon. And sugar. And deliciousness.
All credit for the cupcake recipe goes to Sally of Sally’s Baking Addiction – she’s a genius! I made a few changes in that I used 2 teaspoons of cinnamon, and I used canola oil instead of vegetable oil. I noticed she also has a very similar frosting recipe, so it makes me feel good to know I share a train of thought with her. She’s adorable and magical in the kitchen – I strive to be like her someday. Some kids want to be a firefighter or Batman, and I just want to be Sally and make delicious treats that everyone loves.
Pumpkin Cupcakes with Cinnamon Frosting
As described by Sally: Super-moist spiced pumpkin cupcakes that double as muffins!
[Makes 12 cupcakes]
Use Sally’s delicious pumpkin cupcake recipe and follow her instructions! I upped the cinnamon to 2 teaspoons, and used canola oil as a substitute for the vegetable oil.
Cinnamon Sugar Frosting:
1 cup unsalted butter, room temperature
3 cups confectioners’ sugar
1/4 cup heavy whipping cream
2 tablespoons ground cinnamon
2 teaspoons vanilla extract
12 candy pumpkins (optional, for garnish)
1) In a large bowl, beat butter on high speed until creamy. Add sugar, whipping cream, cinnamon and vanilla, beat on high until fully combined and creamy.
2) Fit a piping bag with your tip of choice and pile the frosting high on top of your cooled cupcakes. Top with a little candy pumpkin and enjoy!