Snickerdoodle Cupcakes

snickerdoodle-cupcakes-nutmeg
Photo by Emily Kinni
Snickerdoodle Cupcakes 3.3 3 5 1
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  • Makes 24 cupcakes
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 390 calories
    • Fat 24 g (15 g saturated fat)
    • Cholesterol 85 mg
    • Sodium 115 mg
    • Protein 3 g
    • Carbohydrate 42 g
    • Sugar 32 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 44 mg

Make the cupcakes: Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside.

Beat the butter and sugar with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Ingredients

  1. Check cups all-purpose flour, spooned and leveled
  2. Check teaspoons ground cinnamon
  3. Check teaspoons baking powder
  4. Check ¼ teaspoon baking soda
  5. Check ½ teaspoon fine salt
  6. Check 1 cup (2 sticks) unsalted butter, at room temperature
  7. Check cups sugar
  8. Check 1 teaspoon pure vanilla extract
  9. Check 3 large eggs, at room temperature
  10. Check 1 cup whole milk
  11. Check 2 cups (4 sticks) unsalted butter, at room temperature
  12. Check cups sugar
  13. Check 1 teaspoon pure vanilla extract
  14. Check 1 teaspoon ground cinnamon, plus additional for dusting
  15. Check pinch fine salt

Directions

  1. Make the cupcakes: Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside.
  2. Beat the butter and sugar with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool.
  5. Make the frosting: Beat the butter with an electric mixer on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the powdered sugar, then the vanilla, cinnamon, and salt, and beat until smooth, scraping down the sides of the bowl as necessary.
  6. Dust the cupcakes with additional cinnamon.
     

Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.