SNICKERDOODLE CUPCAKES

This post first appeared on Real Housemoms where I am a contributor. Enjoy your favorite childhood cookie in cupcake form with these soft and fluffy cinnamon sugar Snickerdoodle Cupcakes!

I love the smell of cinnamon. It reminds me of Christmas, probably because I smell and taste it constantly during that time of the year– in desserts, apple cider, candles, pine cones… (I don’t eat the candles and pine cones). Christmas season is over but I’m holding on to it a little longer with these Snickerdoodle Cupcakes.

Just like the traditional snickerdoodle cookies, these Snickerdoodle Cupcakes have the same cinnamon sugar top. In fact, if you only saw the top of the cupcakes without frosting you might mistake them for cookies.

The cake for these cupcakes is the same white cake as in my White Chocolate Easter Egg Cupcakes.  So soft, fluffy, and flavorful. So fitting for a Snickerdoodle Cupcake.

Ingredients
For the Cupcakes:

• 1 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter melted
• 1 1/4 cups granulated sugar (divided)
• 3/4 cup buttermilk or whole milk
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 2 egg whites
• 1 teaspoon cinnamon

For the Frosting:

• 1/2 cup butter, room temperature
• 4 ounces cream cheese room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla

Instructions
For the Cupcakes:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini).
2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
3. In another bowl, melt butter and whisk in 1 cup sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
4. .......................................

for full recipes please see : www.garnishandglaze.com

Share this post