Name: Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 18
Ingredients: White sugar, divided - 1 ⅓ cups; Ground cinnamon - 2 teaspoons; All-purpose flour - 1 ¾ cups; Baking powder - 1 teaspoon; Cream of tartar - ½ teaspoon; Salt - ½ teaspoon; Baking soda - ¼ teaspoon; Unsalted butter, softened - ½ cup; Egg, at room temperature - 1 large; Vanilla extract - 1 tablespoon; Buttermilk, at room temperature - 1 cup; Unsalted butter, softened - 1 cup; Powdered sugar - 3 ½ cups; Vanilla extract - 2 teaspoons; Ground cinnamon - 1 ¼ teaspoons; Salt - ¼ teaspoon; Heavy cream - 4 tablespoons

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

1. White sugar, divided - 1 ⅓ cups

2. Ground cinnamon - 2 teaspoons

3. All-purpose flour - 1 ¾ cups

4. Baking powder - 1 teaspoon

5. Cream of tartar - ½ teaspoon

6. Salt - ½ teaspoon

7. Baking soda - ¼ teaspoon

8. Unsalted butter, softened - ½ cup

9. Egg, at room temperature - 1 large

10. Vanilla extract - 1 tablespoon

11. Buttermilk, at room temperature - 1 cup

12. Unsalted butter, softened - 1 cup

13. Powdered sugar - 3 ½ cups

14. Vanilla extract - 2 teaspoons

15. Ground cinnamon - 1 ¼ teaspoons

16. Salt - ¼ teaspoon

17. Heavy cream - 4 tablespoons

How to cook deliciously - Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

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. Stage

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.