Snickerdoodle Cupcakes Recipe

These Snickerdoodle Cupcakes are a delightful twist on the classic cookie, combining the flavors of cinnamon and sugar in a soft, fluffy cupcake. Perfect for any dessert occasion, this recipe is sure to impress your family and friends.

With simple ingredients and straightforward steps, you can create these delicious cupcakes that embody the essence of a traditional snickerdoodle cookie. Ideal for dessert lovers, this Snickerdoodle Cupcakes Recipe is a must-try.

Delicious Snickerdoodle Cupcakes

These cupcakes feature a moist cinnamon-infused batter topped with a creamy frosting and a sprinkle of cinnamon sugar. The recipe yields about 12 cupcakes and takes approximately 45 minutes from start to finish.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup granulated sugar (for topping)
1 tablespoon ground cinnamon (for topping)
1 cup butter, softened (for frosting)
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract (for frosting)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping.
Make Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth and fluffy.
Frost Cupcakes: Once the cupcakes are completely cooled, frost them with the prepared frosting and sprinkle with the cinnamon sugar mixture.