Description
Transform the classic snickerdoodle cookie into light and fluffy cupcakes, full of cinnamon and sugar flavors for a nostalgic treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1 cup buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix the dry ingredients: whisk together flour, baking powder, salt, and ground cinnamon in a medium bowl.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing in the vanilla extract afterwards.
- Combine wet and dry ingredients alternately with milk, mixing until just combined.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
- Prepare the topping by mixing the sugar and cinnamon in a small bowl.
- Frost the cooled cupcakes with buttercream frosting and sprinkle the cinnamon-sugar mixture on top.
Notes
For extra indulgence, serve with vanilla ice cream or drizzled caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: snickerdoodle, cupcakes, dessert, baking, sweet treats