Wednesday, November 25, 2009

In addition to our pies, we're having cupcakes this year at our Thanksgiving. We wanted something that had an autumn feel without competing with apple and pumpkin pies. My sister and I racked our brains and came up with a super-yummy frosting. Start with 2 tablespoons cinnamon, and then add more if it's not cinnamon-y enough for your taste. (We sprinkled lots of cinnamon into ours!)

Makes more than enough to frost 6 cupcakes or a one-layer cake.

We shared this recipe with Allergy Friendly Friday.

Laura's Cinnamon Frosting


1/2 cup soy-free non-hydrogenated buttery spread, like soy-free Earth Balance
1 teaspoon vanilla
3 tablespoons rice milk
1 pound powdered sugar
2+ tablespoons ground cinnamon


In a mixer, blend together buttery spread, vanilla, and rice milk.
Slowly mix in powdered sugar.
Blend in cinnamon.

Happy Cooking!




  1. Thank you SO much for this! I have been cooking/baking for more than sixty years and I have yet to find or figure out a satisfactory cinnamon frosting. This is a great help! And, thank you for using my favorite brand of allergen-free margarine, Earth Balance Soy Free!

  2. I would like to try this but...a pound of powdered sugar? Is it supposed to be a cup? I am just not sure as I do not do much baking, so unfamiliar with making frosting.

  3. I know it sounds like a lot of sugar (and it is), but it's the right amount!