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Honey-Cinnamon Frosting

Recipe information

  • Yield

    makes enough for 16 cupcakes

Ingredients

2 1/2 cups confectioners’ sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons honey
1/4 teaspoon ground cinnamon

Preparation

  1. With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

Martha Stewart's Cupcakes
TagsFrostingDessertGluten FreeNut FreeEasyNo-CookElectric MixerCookbooks
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