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Before you begin, make sure your butter is softened to room temperature as it help get a smoother buttercream. Measure out your powdered sugar and sift it to avoid any lumps.
In a large mixing bowl, combine the softened butter, sifted powdered sugar, 1 tablespoon of heavy cream, vanilla extract, and ½ teaspoon of ground cinnamon. Using an electric mixer, beat the mixture on medium speed until it becomes light (about 1 minute).
Taste the buttercream and decide if you'd like a stronger cinnamon flavor. If so, add up to another ½ teaspoon. I like to sprinkle in a pinch of salt to cut through the sweetness. If the frosting seems too thick, gradually add in more heavy cream, a teaspoon at a time.
Frost your completely cooled cupcakes or cake with this buttercream. Nothing original here but I like to use a piping bag and tip to create swirls.