Snickerdoodle Cupcakes
This two-part cupcake recipe will hit the spot with all Snickerdoodle lovers.
Prep Time15 minutes mins
Cook Time20 minutes mins
Cupcake Cooling & Frosting Time1 hour hr
Total Time1 hour hr 35 minutes mins
Course: Dessert
Cuisine: American
Keyword: cinnamon and sugar, cupcakes, snickerdoodle cupcake, snickerdoodle cupcake with snickerdoodle buttercream frosting, snickerdoodle cupcakes
Servings: 24 cupcakes
Calories: 232kcal
Author: Cindy Hopper
Electric mixer or sand mixer
Large mixing bowl for mixing the cake
Large mixing bowl for mixing the frosting
Silicone Spatula
Muffin tin
Wire rack
cupcake wrappers
Cupcake Recipe
- 1 package plain white cake mix or yellow cake mix
- 3 large eggs
- 1 cup milk
- 1/2 cup butter melted
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Snickerdoodle Buttercream Frosting
- 1/2 cup salted butter softened
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 pinch salt
- 3 3/4 cups powder sugar
- 1/4 cup brown sugar
- 2-4 tablespoons milk Add two tablespoons at a time until you reach the consistency you desire. Use more milk if needed.
Cupcake Recipe Instructions
Preheat oven to 350 degrees.
Place cupcake liners in the pan. (I always set out 24 regular sized, sometimes I get 24 sometimes less. I have often found it depends on the cake mix.)
Mix the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl with an electric mixer on medium for three minutes. Scrape the bowl halfway through.
Pour batter into muffin pans. Filling the muffin liners 2/3 to 3/4 full.
Bake 15-20 minutes. Check at 15 minutes. Do not overbake.
Allow the cakes to cool completely on a wire rack.
Snickerdoodle Buttercream Frosting Instructions
Mix softened butter until fluffy and slowly add in sugars and other ingredients. (Don't forget to add the milk two tablespoons at a time until you meet your desired consistency.)
Blend for about a minute with an electric mixer until fluffy.
Place frosting in a pastry bag fitted with a large star pastry tip.
Pipe frosting onto cupcakes.
Once cupcakes are frosted using a fine strainer sprinkle the tops with cinnamon.
Serving: 80g | Calories: 232kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 97mg | Potassium: 30mg | Fiber: 1g | Sugar: 22g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg