Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream Frosting

servings: 12  

 calories: 350

 prep time: 25 minutes 
Cupcake ingredients:
  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup butter
  • 2 tablespoons packed brown sugar
  • 3/4 cups granulated sugar
  • 2 whole eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
frosting ingredients:
  • 3/4 cup butter
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons heavy whipping cream
  • 3 tablespoons packed brown sugar
  • 2 1/4 cups powdered sugar
  • 3/4 teaspoon vanilla extract

preparation instructions:

  1. Preheat oven to 350° F.
  2. Line muffin tin with cupcake liners.
  3. In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg; set aside.
  4. In a large bowl, using an electric mixer, cream the butter and sugars on medium speed
  5. Add eggs one at a time and mix in vanilla until creamy.
  6. With mixer set on low speed, add in 1/3 of the dry ingredients in three separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour and mixing just until combined after each addition.
  7. Divide batter evenly into cupcake liners, filling each two thirds full.
  8. Bake for 20 minutes, or until toothpick inserted in middle comes out clean.
  9. Remove from oven and allow to cool completely before frosting.
  10. For the frosting, whip butter on medium speed with electric mixer.
  11. Blend in vanilla extract, powdered sugar, cinnamon, and brown sugar.
  12. Once all ingredients are well blended, slowly add in the whipping cream to the mixture.
  13. Let sit for a few minutes and frost cupcakes.


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