Snickerdoodle Cupcakes: A Cinnamon Sugar Delight in Every Bite
These cupcakes are a nostalgic twist on a classic cookie, perfect for any cozy gathering.
Ingredients
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 1/4 cups granulated sugar divided
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 2 teaspoons vanilla bean paste
- 2 egg whites
- 1 teaspoon cinnamon
For the Frosting:
- 1/2 cup butter room temperature
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- 1. Preheat oven to 350°F. Line muffin tin with cupcake liners.
- 2. In a bowl, combine flour, baking powder, baking soda, and salt.
- 3. In another bowl, whisk melted butter with 1 cup sugar, buttermilk, sour cream, and vanilla. Combine with dry ingredients.
- 4. Beat egg whites to soft peaks and fold into batter.
- 5. Spoon batter into liners. Mix remaining 1/4 cup sugar and cinnamon, sprinkle on top.
- 6. Bake for 15-18 minutes. Cool on a rack.
- 7. For frosting, beat butter and cream cheese. Gradually add powdered sugar, then vanilla. Frost cooled cupcakes and sprinkle with remaining cinnamon sugar.
Notes
Use an ice cream scoop for even batter distribution.
Ensure cupcakes are completely cool before frosting.