Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

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Snickerdoodles are just as delicious in cupcake form.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

28 servings

Ingredients

  • For the cupcakes:
  • 1 1/2 C. all-purpose flour
  • 1 1/2 C. cake flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 Tbs. ground cinnamon
  • 1 C. (2 sticks) unsalted butter, room temperature
  • 1 3/4 C. sugar
  • 4 lg. eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 1/4 C. whole milk
  • For the icing:
  • 12 oz. cream cheese, room temperature
  • 1/2 C. unsalted butter, room temperature
  • 1 lb. powdered sugar, sifted
  • 2 Tbs. brown sugar
  • 1/2 Tbs. vanilla extract
  • 1 tsp. ground cinnamon

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Directions


  1. Preheat oven to 350 degrees. Line 28 muffin tins with paper liners.

  2. Sift together both flours, baking powder, salt and cinnamon.

  3. Mix together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated.

  4. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.

  5. Divide batter among lined cups, filling each 3/4 full.

  6. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Cool completely before icing.

  7. To make the frosting: Blend cream cheese and butter. Add sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes.

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