Description
These Snickerdoodle Cupcakes are a delightful twist on the classic cookie, featuring a soft vanilla cupcake with a cinnamon-sugar swirl, topped with a luscious cinnamon-vanilla frosting. Perfect for cinnamon lovers, these cupcakes are sure to be a hit at any gathering or simply as a treat for yourself.
Ingredients
- Cupcakes: 1 and 2/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup unsalted butter, 1 and 1/2 cups granulated sugar, 1 large egg, 1/4 cup yogurt or sour cream, 3/4 cup milk, 1 Tablespoon pure vanilla extract, 2 teaspoons ground cinnamon.
- Cinnamon-Swirl Frosting: 1 cup unsalted butter, 3–4 cups confectioners’ sugar, 1/4 cup heavy cream or half-and-half, 2 teaspoons pure vanilla extract, 1 Tablespoon ground cinnamon.
- Decoration: Mini snickerdoodle cookies.
Instructions
- Preheat the oven and prepare the cupcake batter by mixing the dry ingredients separately from the wet ingredients, then combining them.
- Fill cupcake liners and sprinkle with cinnamon-sugar mix before and after adding more batter.
- Bake and allow to cool before frosting.
- Prepare the two-toned frosting, then swirl together and apply to the cooled cupcakes.
- Decorate with mini snickerdoodle cookies or other toppings as desired.
Notes
- Cupcakes can be made ahead and stored at room temperature or frozen.
- Substitute milk for cream in frosting for a different consistency.
- Visit Sally’s Baking Addiction for more detailed baking tips.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximate per serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Protein: 4g
- Cholesterol: 70mg