Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

5.0
(1)

These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting
Prep Time:
30 mins
Cook Time:
25 mins
Cool Time:
1 hrs
Total Time:
1 hrs 55 mins
Servings:
18
Yield:
18 cupcakes

Ingredients

Cupcakes:

  • 1 ⅓ cups white sugar, divided

  • 2 teaspoons ground cinnamon

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon cream of tartar

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • ½ cup unsalted butter, softened

  • 1 large egg, at room temperature

  • 1 tablespoon vanilla extract

  • 1 cup buttermilk, at room temperature

Frosting:

  • 1 cup unsalted butter, softened

  • 3 ½ cups powdered sugar

  • 2 teaspoons vanilla extract

  • 1 ¼ teaspoons ground cinnamon

  • ¼ teaspoon salt

  • 4 tablespoons heavy cream

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.

  2. Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.

  3. Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.

  4. Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.

  5. Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.

  6. Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.

  7. For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.

Nutrition Facts (per serving)

354 Calories
17g Fat
49g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 354
% Daily Value *
Total Fat 17g 22%
Saturated Fat 11g 54%
Cholesterol 56mg 19%
Sodium 148mg 6%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 2%
Protein 2g
Potassium 63mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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