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
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.
