Snickerdoodle Cupcakes

I had a luncheon at work last week and we were asked to bring in desserts. I’ve been in the mood to make cupcakes but didn’t want to end up eating most of them. This was the perfect opportunity!  I was short on time otherwise I would have attempted to make my own frosting. I just used a can of premade buttercream frosting and added cinnamon (thanks for the tip Laura).

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 tsp vanilla
3/4 cup milk, room temperature

Preheat oven  to 350 degrees. Line a muffin pan with paper lines. In a medium bowl, mix flour, baking powder and cinnamon; set aside.

In a large bowl, cream together the butter and sugar with a mixer on medium speed for 2 minutes. Add 1 egg at a time and mix until combined. Add vanilla and combine.

Add a third of the flour mixture to the wet ingredients and combine. Add half of the milk to the mixture, combine. Continue this process again until all ingredients are used and combined.

Fill each muffin tin 3/4 of the way full. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the muffin pan and then remove. Place cupcakes on a wire rack and let them cool completely. Frost with desired frosting flavor.

Makes between 13-15 cupcakes.

Recipe from Bakerella.


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