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Snickerdoodle Cupcakes

Snickerdoodle Cupcakes are your favorite cookie in cupcake form. A cinnamon cupcake topped with creamy cinnamon laced buttercream frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 24 cupcakes
Calories 397kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 2 3/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup butter room temperature
  • 1 2/3 cups sugar
  • 5 eggs
  • 2 tsps vanilla
  • 1 1/4 cups buttermilk room temperature

Cinnamon Buttercream Frosting

  • 1 cup butter room temperature
  • 2 lbs. powdered sugar
  • 1 tsp vanilla
  • 3 Tbsp milk or whipping cream or half and half
  • 1 Tbsp cinnamon

Instructions

Cupcakes

  • Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
  • In a bowl mix together flour, baking powder, cinnamon and salt.
  • In your mixer bowl beat butter and add in sugar, eggs and vanilla extract.
  • Alternately, add in dry ingredients and milk. Mix just until combined. Do not overmix.
  • Pour batter into cupcake liners, 2/3 full.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Cool and frost.

Frosting

  • Use an electric hand mixer or stand mixer to make frosting.
  • In a bowl combine softened butter, powdered sugar, vanilla, cinnamon and milk. Add milk a tablespoon at a time to achieve a good spreading consistency. If needed, add additional milk or powdered sugar.
  • Use a piping bag to pipe on frosting or use a knife to spread it on when cupcake are completely cool.

Notes

  1. Work with ingredients that are room temperature.  They will combine more smoothly.
  2. Always use a liner.  It makes removing, frosting and handling the cupcake so much easier.  If you don't have liners be sure and spray the muffin tin well.
  3. To make sure my cupcakes are all the same size I always use a scoop and fill the muffin tins 2/3 full.
  4. Allow the snickerdoodle cupcakes to cool for a few minutes in the muffin tin and then remove them to a cooling rack to finish cooling.  The heat from the pan will continue to cook them.

Nutrition

Calories: 397kcal | Carbohydrates: 64g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 195mg | Potassium: 102mg | Fiber: 1g | Sugar: 52g | Vitamin A: 487IU | Calcium: 53mg | Iron: 1mg