Description
These Snickerdoodle Cupcakes are a delightful twist on the classic cookie, combining the flavors of cinnamon and sugar in a soft and fluffy cupcake topped with a creamy cinnamon frosting.
Ingredients
Scale
Cupcake Batter:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Frosting:
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2–3 tablespoons heavy whipping cream
- 1 teaspoon cinnamon
Topping:
- 2 tablespoons brown sugar for sprinkling
Instructions
- Preheat oven: to 350°F and line cupcake pan.
- Mix dry ingredients: Combine flour, baking powder, salt, and cinnamon. Set aside.
- Cream butter and sugar: Beat together the softened butter and granulated sugar. Add eggs one at a time.
- Add dry ingredients: Gradually incorporate the dry ingredients into the wet mixture. Stir in the milk and vanilla extract.
- Fill and bake: Fill cupcake liners halfway with batter and bake for 15–18 minutes. Allow to cool.
- Make frosting: Beat butter until creamy, then add powdered sugar, cinnamon, and cream. Beat until fluffy.
Notes
- For best results, ensure all ingredients are at room temperature.
- You can sprinkle extra cinnamon on top of the frosted cupcakes for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Snickerdoodle Cupcakes, Cinnamon, Dessert, Baking
