Description
Delicious snickerdoodle cupcakes topped with cinnamon sugar.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners.
- In a bowl, cream together butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and milk.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Spoon the batter into cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before topping with cinnamon sugar.
Notes
- Store cupcakes in an airtight container.
- Can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: snickerdoodle cupcakes, dessert, baking