Description
These Snickerdoodle Cupcakes capture the nostalgic cinnamon-sugar flavor of classic snickerdoodle cookies, paired with a buttery cinnamon frosting for a sweet, cozy treat perfect for any occasion.
Ingredients
- 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
- 2 cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 2 tbsp heavy cream
- 2 tsp cinnamon (for frosting)
- 2 tbsp brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients, alternating with milk and vanilla extract, until a smooth batter forms.
- Fill cupcake liners halfway with batter.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat butter until fluffy. Gradually add powdered sugar, heavy cream, cinnamon, and brown sugar. Beat until smooth and creamy.
- Frost the cooled cupcakes and enjoy with coffee or as a festive dessert.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Add a sprinkle of cinnamon sugar on top for extra flavor and decoration.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- For a lighter frosting, substitute heavy cream with milk.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 222
- Sugar: 22g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
