Snickerdoodle Cupcakes

5 from 1 vote

All the best flavor of snickerdoodles in a cupcake. Spiced with warm cinnamon, this moist and tender cupcake is topped with a creamy cinnamon buttercream frosting for a delicious dessert.

Prep Time20

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 316kcal

Author: Raquel Pineira

Equipment

1 electric mixer or stand mixer
1 cupcake tin
12 cupcake liners
1 pining tube and tip

Ingredients

Cupcake Ingredients

1 ⅔ cups flour
1 ⅛ teaspoons Baking powder
4 teaspoons Cinnamon
¼ teaspoons Salt
⅓ cup unsalted butter room temp
¾ cup sugar plus 2 tablespoons sugar
1 large egg
¾ cup milk
1 ⅛ teaspoon Pure vanilla or vanilla extract
Frosting Ingredients:
½ cup unsalted butter room temperature
2 cups powdered sugar
1 tablespoon Cinnamon
1 ½ teaspoons Vanilla extract
Splash of milk if icing is too dry

Instructions

Directions for Snickerdoodles Cupcakes

Preheat oven to 300 degrees F. Add cupcake liners to a 12 serving cupcake pan, and set aside.
In a medium mixing bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
Add butter to a large mixing bowl, and beat with an electric mixer until creamy.
Slowly pour in sugar, and then the egg, beating each until well combined.
Combine vanilla extract with milk in a measuring cup.
With mixer on LOW, alternately add in dry ingredients and milk/vanilla mixture, until fully combined. Increase speed and mix until smooth.
Using a large spoon, divide batter evenly into prepared cupcake pan, filling ¾ full.
Bake on 300 F. for 25 minutes, or until a toothpick inserted in center comes out clean.
Place on a wire cooling rack to cool completely.

Directions for Cinnamon Buttercream Frosting

Add butter to the bowl of an electric mixer and mix until creamy.
Slowly add in powdered sugar, cinnamon and vanilla, and mix until well combined.
If frosting is too thick, mix in a splash of milk, and repeat until desired consistency is achieved.
Add frosting to a piping bag and swirl on frosting.

Nutrition