If you don't have an icing bag and large round tip you can substitute with a large plastic sandwich bag. Line a tall glass cup with the sandwich bag and fold over sides. Next, spoon buttercream into the bag and twist close. Use scissors to snip a small hole at the opposite corner for the desired width to top the cupcakes with. Ice cupcakes with buttercream in a circular motion. You can store remaining buttercream in a sealed container in the fridge for up to 2 weeks. Sprinkle cupcakes with cinnamon sugar and enjoy with an ice cold glass of milk.
Prairie Farms Product in this recipe:
Salted Caramel Milk