Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting are sweet buttery cupcakes filled with all the cinnamon sugar goodness of a snickerdoodle cookie.

Details

  • Yield: 12 servings
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: FlashRecipe.com

Ingredients

Snickerdoodle Cupcakes:

  • 6 tablespoons unsalted butter , softened
  • 3/4 cup sugar
  • 1 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup whole milk
  • 1 1/4 cups flour
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

Cinnamon Frosting:

  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 2 teaspoons ground cinnamon

Instructions

Vanilla Cupcakes:

  1. Preheat the oven to 375 degrees and line a 12 cup muffin tray with liner cups.
  2. To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
  3. Add in eggs, vanilla and milk until smooth.
  4. Sift together flour, baking powder, cinnamon and salt and add it to the stand mixer on the lowest speed setting until just combined.
  5. Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.

  6. Cool completely.

Cinnamon Frosting:

  1. To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.

  2. Add in the vanilla, heavy cream and cinnamon, beating until light and fluffy for 1 minute.

  3. Add frosting to piping bag and frost your cupcakes.

Nutrition Information

Yield: 12 servings, Amount per serving: 425 calories, Calories: 425g, Carbohydrates: 54g, Protein: 3g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 74mg, Sodium: 65mg, Potassium: 84mg, Fiber: 1g, Sugar: 43g, Vitamin A: 726g, Calcium: 52g, Iron: 1g

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