Snickerdoodle Cupcakes | Cookies and Cups
Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon kosher salt
– 1 teaspoon ground cinnamon
– 1 cup butter, melted and cooled slightly
– 1 cup granulated sugar
– 4 large eggs
– 1 tablespoon vanilla extract
– 1 cup milk
– Cinnamon Sugar: 1/4 cup granulated sugar + 2 teaspoons ground cinnamon
Cinnamon Sugar Buttercream Frosting:
– 1 1/2 cups unsalted butter, room temperature
– 6 cups Confectioners Powdered Sugar
– 1 teaspoon ground cinnamon
– 1 teaspoon vanilla extract
– 1/4 cup milk
Instructions:
1. Preheat the oven to 350°F and place liners in a muffin tin.
2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
3. In a separate bowl, beat together melted butter, sugar, eggs, and vanilla until combined.
4. Gradually add the dry ingredients to the wet batter, alternating with milk. Mix until just combined.
5. Fill the lined muffin tin wells about 2/3 full with the batter.
6. Sprinkle the tops of the cupcakes with cinnamon sugar.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack before frosting.
Cinnamon Sugar Buttercream Frosting:
1. In a mixing bowl, cream the butter until fluffy.
2. Gradually add powdered sugar and cinnamon, mixing until well combined.
3. Add vanilla extract and milk, beating until stiff peaks form.
4. Spread or pipe the frosting onto the cooled cupcakes.
5. Garnish with additional cinnamon sugar, if desired.
Enjoy these delicious Snickerdoodle cupcakes with cinnamon buttercream frosting!
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