Snickerdoodle Cupcakes
A recipe for Snickerdoodle Cupcakes! These cupcakes are topped with a cream cheese frosting and cinnamon sugar for a delicious, cinnamon-packed treat.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup (113 grams) unsalted butter (softened at room temperature)
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1+3/4 cup (215 grams) all-purpose flour
- 1+1/2 tsp ground cinnamon
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (118 ml) milk
- 4 oz (113 grams) cream cheese (softened at room temperature)
- 1/2 cup (113 grams) unsalted butter (softened at room temperature)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 cup (230 grams) powdered sugar (sifted)
- 1-2 tbsp milk (as needed)
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- 1
Preheat oven to 350˚F (180˚C) and line 12 muffin tins with liners or lightly grease.
- 2
In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
- 3
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
- 4
Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour.
- 5
Transfer the mixture to the prepared muffin tins, filling them 3/4 full (I used an ice cream scoop). Bake in preheated oven until barely golden around the edges and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.
- 6
In a large bowl, beat together softened cream cheese and butter until light and fluffy. Mix in the vanilla and cinnamon. Gradually beat in powdered sugar. Add a splash or two of milk as needed to create a light and fluffy frosting.
- 7
Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes.
- 8
In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of the frosting-covered cupcakes. Serve immediately or refrigerate in an airtight container.