Snickerdoodle Cupcakes
with Cinnamon Buttercream Frosting | 12 Servings
Skip the bakery and whip up these delicious cupcakes from scratch. The best part? You don’t need any special baking tools—no stand mixer or cupcake pan required! (Cupcake cups, icing piping bag, and bragging rights are included.) These fluffy cakes are swirled with cinnamon sugar and topped with a cinnamon buttercream frosting. Move over cookies, there’s a new snickerdoodle in town! (Note: egg, milk, and unsalted butter not included.)
Nutrition values are representative of 1 cupcake as prepared
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Snickerdoodle Cupcake Kit with Cinnamon Sugar
Nutrition Values
Instructions
Preheat oven to 350 degrees. Bring ½ cup unsalted butter to room temperature.
In a medium bowl, whisk together oil and sugar until combined. Whisk in vanilla and 1 egg until smooth. Wash and dry whisk.
In a second medium bowl, whisk together flour, baking powder, and salt. Slowly add flour mixture and ⅔ cup milk to the oil mixture, alternating dry ingredients and milk; stir until just combined.
Arrange the cupcake cups on the baking sheet. Add just enough batter to each cupcake cup to cover the bottom, then evenly top with cinnamon sugar. Evenly divide remaining batter among cups, filling each just over half full. Using a knife, gently swirl the cinnamon sugar into the batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-22 minutes. Let cool to room temperature.
Meanwhile, in a third medium bowl, beat softened butter with a hand mixer until pale, then slowly add confectioners’ sugar and cinnamon. Beat for 2-3 minutes. Stir in 1 tablespoon of milk or water until smooth and creamy.
Fold the top of the piping bag over your hand to form a cuff; add frosting. Unfold bag and twist to close. Snip about 1 inch off the tip of the bag; push frosting down to the tip of the bag. Evenly pipe frosting onto cooled cupcakes.