Snickerdoodle Cupcakes - Cooking Classy

These cupcakes with Snickerdoodle cookies are a fun take on the classic cookie. They are soft and moist, and they have a sweet cinnamon sugar mixture on top. Great for a snack or to share with family and friends.

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk
1/4 cup sour cream
1/4 cup cinnamon sugar for topping
1/4 tsp ground cinnamon for topping

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk

Put away

Melt the butter and mix it with the sugar in a large bowl

Beat the mixture for about two to three minutes, until it is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

In three steps, add the dry ingredients to the wet ingredients, starting with the dry ingredients and ending with the milk and sour cream

Mix until everything is just combined

Be careful not to mix too much

Fill each cupcake liner about two thirds of the way to the top with batter

For the topping, mix the cinnamon sugar and ground cinnamon together in a small bowl

Cover the top of each cupcake with a large pinch of the cinnamon sugar mix

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes

Then, move them to a wire rack to cool completely

You don't have to sprinkle more cinnamon sugar on the cupcakes after they're cool; it just looks nice

Have fun with your tasty Snickerdoodle cupcakes!

Comments

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