This two-part cupcake recipe will hit the spot with all Snickerdoodle lovers.
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.
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.