What’s better than a snickerdoodle? A snickerdoodle cupcake.This recipe is adapted from Sally’s Baking Addiction, and it’s probably one of my favorites that I’ve ever made…which is really saying something.
It certainly helps that I’m a huge fan of cinnamon, and that I love snickerdoodles as well. I made just a few changes to Sally’s original recipe, adding cinnamon to the cupcake batter and using 1/3 cup of sour cream instead of 1/4 cup of yogurt. I also chose to go with a simple cinnamon vanilla buttercream frosting of my own creation, slathered on with a spatula, rather than piping it for a more homemade look. I have a feeling these will be a huge hit in the office tomorrow.
Ingredients
Snickerdoodle Cupcakes
- 1 2/3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons cinnamon, divided into 2 and 1/2 teaspoon portions
- 8 tablespoons butter, melted
- 1 1/2 cups sugar, divided into 1 cup and 1/2 cup portions
- 1 egg
- 1/3 cup sour cream
- 3/4 cup milk
- 1 tablespoon vanilla extract
Cinnamon Vanilla Buttercream
- 8 tablespoons unsalted butter, at room temperature
- 2 1/4 cups powdered sugar
- 1 3/4 tablespoon vanilla extract
- Heaping 1/2 teaspoon cinnamon
Preparation
Preheat oven to 350 degrees. Line cupcake tins with paper liners; my recipe yielded 17 cupcakes.
In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside.
In another medium bowl, whisk melted butter and sugar to combine. Add egg, sour cream, milk, and vanilla, stirring well to fully combine.
Add dry ingredients slowly, whisking to combine completely so no lumps remain.
Using a 1-inch cookie scoop, fill cupcake wells about 1/2 full, then top with 1 teaspoon cinnamon/sugar mix. Add one more scoop of batter to the top, so cupcake wells are filled about 3/4 full.
Bake for 19-21 minutes, until a cake tester comes out clean. Cool in pans for about 2 minutes, then remove to wire racks to cool completely before frosting.
To make the frosting, in a mixing bowl, beat butter on medium speed for about 1 minute. Add powdered sugar and mix on low speed until all of the sugar is incorporated into the butter; this will take a few minutes.
Add vanilla and cinnamon, mixing to completely combine, scraping the sides of the bowl often.
Using a 1-inch cookie scoop, drop scoops of frosting onto each cupcake. Frost with a small offset spatula.
Store in an airtight container at room temperature for up to 3 days.
Here’s a nice shot of the inside of the cupcake! 
amy bakes in the 'burgh 