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Snickerdoodle Cupcakes

Delightful cupcakes filled with warm cinnamon flavor, soft texture, and a choice of creamy frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground cinnamon
Wet Ingredients
  • 0.5 cup unsalted butter, softened At room temperature
  • 2 large eggs At room temperature
  • 1 teaspoon vanilla extract
  • 1 cup milk At room temperature
Optional Toppings
  • to taste frosting (cream cheese or vanilla buttercream)
  • to taste cinnamon sugar For sprinkling on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together.
  3. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Mix in the eggs one at a time, followed by the vanilla extract, blending well after each addition.
  5. Gradually add the dry ingredients into the wet mixture, alternating with the milk, and mix just until combined.
  6. Portion the batter evenly into the cupcake liners, filling them about 2/3 full.
Baking
  1. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
  1. Let the cupcakes cool completely before frosting.
  2. Top them with your choice of frosting and sprinkle a little cinnamon sugar on top.

Notes

For perfect cupcakes, use room temperature ingredients and avoid overmixing the batter. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for about a week.