Description
Snickerdoodle cupcakes have all the sweet sugar-and-spice flavors of a chewy Snickerdoodle cookie! They’re soft, fluffy cinnamon cupcakes topped with homemade cinnamon buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup butter, melted and cooled slightly
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- Cinnamon Sugar: 1/4 cup granulated sugar + 2 teaspoons ground cinnamon
Cinnamon Sugar Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature
- 6 cups Confectioners Powdered Sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Cupcakes: Preheat the oven to 350°F. Place liners in a muffin tin and set aside.
- In a large bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix the butter, sugar, eggs, and vanilla on medium speed for 1 minute.
- Turn the mixer to low and add flour mixture and milk in alternating additions, beginning and ending with flour. Mix until just combined, scraping the sides of the bowl as necessary.
- Fill each liner up 2/3 full. Sprinkle the tops of the batter with a little cinnamon sugar, reserving extra for garnish.
- Bake for 15-20 minutes, or until cupcakes are set and a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and cool them completely on a wire rack
- Frosting: In the bowl of your stand mixer fitted with a paddle attachment mix butter on medium speed until creamy, about 1 minute.
- Add in powdered sugar and cinnamon and mix on low for 30 seconds. Add in vanilla and milk and mix on medium speed for 2 minutes until creamy, scraping the sides of the bowl as necessary.
- Pipe or spread frosting onto cooled cupcakes and sprinkle with remaining cinnamon sugar if desired.
Notes
- Store airtight at room temperature for up to 3 days.
