Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Snickerdoodle Cupcakes with Cinnamon Frosting

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Looking for a unique dessert that will impress your guests? Try these snickerdoodle cupcakes! They’re a delicious twist on the classic snickerdoodle cookie, and the perfect way to satisfy your sweet tooth.

Course Cakes + Cupcakes

Cuisine American

Keyword cinnamon buttercream, cinnamon frosting, snickerdoodle cupcakes

Prep Time 10

Cook Time 20

Total Time 30

Servings Cupcakes

Calories 305kcal

Author Jennifer

Ingredients

CUPCAKES:

2¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoons ground cinnamon
½ teaspoons salt
¾ cup shortening
1⅔ cups granulated sugar
5 large eggs
2½ teaspoons vanilla extract
1¼ cups milk

CINNAMON BUTTERCREAM FROSTING:

1 cup unsalted butter, softened 2 sticks
2 ½ cups powdered sugar
2 teaspoons vanilla extract
1 Tablespoon heavy whipping cream*
1 Tablespoon ground cinnamon
Cinnamon-sugar to sprinkle on top

Instructions

Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.
In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.
In a large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Slowly add flour mixture and milk, mixing until just combined. DO NOT OVERMIX!
Pour the cupcake batter into the cupcake liners (about 3/4 the way full).
Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool on wire rack before frosting.

MAKE CINNAMON BUTTERCREAM FROSTING:

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, heavy whipping cream, ground cinnamon, and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
Frost cupcakes using a piping bag or knife and sprinkle with cinnamon-sugar. ENJOY!

Notes

STORE: Cupcakes in an airtight container in the refrigerator for up to 3-4 days.
FROSTING: I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.

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