3 cups vegan powdered sugar
1 teaspoon cinnamon
dash of salt
1/4 cup almond milk
1 tablespoon pure vanilla extract
Sift dry ingredients in one bowl.
Mix wet ingredients in another bowl.
Slowly stir wet ingredients into dry ingredient bowl.
Blend until smooth.
Add any non-dairy milk or extra vegan powdered sugar as needed for appropriate texture.
Sprinkle tops of cupcakes with ground cinnamon after frosting.