Cinnamon Cupcakes:

1 box of yellow cake mix
add 1 rounded tablespoon of ground cinnamon
Follow cupcake baking directions on your box (I made 2 dozen small cupcakes)

Cinnamon & Brown Sugar Buttercream Frosting:
(Note: I’ve made this into a half batch of the original recipe found here, and I still had way too much.)

2 and 1/4 sticks butter, room temperature
1/2 cup light brown sugar, packed
1 teaspoons ground cinnamon
4 cups confectioner’s (powdered) sugar
1/2 teaspoon vanilla extract
1/4 cup heavy whipping cream (was half and half)

Frosting Directions:

1. Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.
2. Add 3 cups of the powdered sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.
3. Scrape down the bowl and add the cream. Beat to incorporate again.
4. Add another 1 cup of the powdered sugar and beat, starting on low and moving up to high, until fully incorporated. 5. Check the consistency of the buttercream. If it needs to be thicker, add more powdered sugar. If it is too thick, add more cream. In either case, add only a small amount (tspn – TBL), beating after each addition, until it reaches the consistency you like.

Assessment:

These cupcakes are very good, but the frosting is very very sweet. My search for the perfect buttercream frosting will continue. Or I may do my own experiments with more butter and less sugar.