Description
Snickerdoodle Cupcakes bring the classic flavors of cinnamon-sugar cookies to a moist, spiced cupcake topped with rich cinnamon frosting. Perfect for holidays or any sweet occasion, these cupcakes are easy to make and are sure to be a hit at any gathering. Try these cinnamon-infused treats for a delightful twist on traditional cupcakes.
Ingredients
For the Cupcakes:
½ cup unsalted butter, softened
3 large eggs
1¼ cup milk
1 tsp vanilla extract
1½ cup sugar
2¼ cups all-purpose flour
3 tsp baking powder
1 tsp salt
2 tbsp cinnamon
For the Frosting:
2 cups powdered sugar
½ cup unsalted butter, softened
2 tbsp heavy cream
2 tsp cinnamon
2 tbsp brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Slowly mix in the dry ingredients, alternating with the milk and vanilla extract, until the batter is smooth.
- Fill the cupcake liners halfway and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter until fluffy. Gradually add the powdered sugar, cream, cinnamon, and brown sugar until smooth.
- Once the cupcakes are cooled, frost generously and serve.
Notes
Ensure the butter and eggs are at room temperature for better mixing and fluffier cupcakes.
To enhance the cinnamon-sugar flavor, sprinkle a cinnamon-sugar mix on top of the frosting.
These cupcakes can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 5 days. You can also freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cupcakes
- Calories: 222 kcal per cupcake