Snickerdoodle Cupcakes

One of my favorite cookies to make are good old fashioned snickerdoodles — obviously I can’t enjoy a cookie that much without turning it into a cupcake :). These are moist, light, fluffy cupcakes with just enough cinnamon. Definitely a cupcake I will make again!

You will need:
2 1/2 cups all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon Imitation almond extract (can be replaced with vanilla if you don’t have it on hand)
3/4 cup milk

And for the frosting:
1 cup butter, room temperature
1 tsp vanilla
3 cups powdered sugar
1-2 tbsp milk, as needed


Preheat oven to 350. In a medium bowl, combine flour, cinnamon, baking powder, and salt. In a separate bowl, beat butter and sugar. Add eggs one at a time, mixing completely between additions. Alternating from wet to dry, add flour mixture and milk, starting and ending with the dry ingredients. Fill lined cupcake container 3/4 full with batter. Bake 14-18 minutes, until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool completely before frosting — beat your butter and vanilla until light and fluffy. Add powdered sugar one cup at a time until fully combined. Beat in milk. Pipe ontop of cupcakes and sprinkle with extra cinnamon, if desired 🙂



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