I am not a big fan of cake. However, I may now be a convert! These Snickerdoodle cupcakes may be the BEST cupcakes I’ve had or made. They were soooo good! I am currently trying to convince myself not to go downstairs and have another one (I’ve already had 2 today). We made them to share with our new neighbors and I am glad we shared so I don’t eat too many of them!
The recipe I made will make 30 cupcakes. I only made 24, but they were HUGE! Plus I had batter left over. I think 30 would be a better size and next time, YES there will certainly be a next time!, I will be making 30… Or cut the recipe in half and make 15.
Go. Now. Make these cupcakes. You’ll thank me. Soooo good!
Ingredients: (24 HUGE cupcakes, or 30 regular cupcakes)
- 3 1/3 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups sugar
- 2 eggs
- 1/2 cup sour cream
- 1 1/2 cup milk
- 1 tbsp vanilla
- 1 cup sugar mixed with 4 tsp cinnamon
Frosting
- 1/2 cup (1 stick) butter, softened
- 4 oz Cream Cheese, softened (if want lots of frosting, use 8oz)
- 4 cups powdered sugar
- 1 tsp vanilla
- Milk as needed
- Cinnamon Sugar mixture for dusting
Directions:
Heat oven to 350. Line 12 cup muffin pan with cupcake liners
Mix sugar and melted butter together. Mix in eggs, sour cream, milk, and vanilla. Slowly mix in flour, baking powder, baking soda, and salt. Mix until no lumps are left. In a small bowl, mix together 1 cup sugar with the 4 tsp cinnamon. Fill cupcake liners about 1/3 full of batter. Sprinkle some cinnamon sugar (about 1 tsp) on top of the batter. Add more batter to the cupcake liners until the cups are about 2/3 – 3/4 full of batter. Sprinkle the top of each cupcake with more cinnamon sugar. Bake cupcakes for 16-20 minutes, until a toothpick comes out clean. Allow to cool.
Frosting:
Whip together the butter, cream cheese, powdered sugar, and vanilla. Add in milk until desired consistency is achieved. Whip until nice and fluffy. Place frosting in a ziploc or pastry bag and pipe on top of the cupcakes. Sprinkle the top with extra cinnamon sugar mixture.
Now try not to eat so many you explode. But I guess there could be worse ways to go…. 🙂
Cupcakes before frosting
Cupcakes without frosting
Ingredients
- 3 1/3 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups sugar
- 2 eggs
- 1/2 cup sour cream
- 1 1/2 cup milk
- 1 tbsp vanilla
- 1 cup sugar mixed with 4 tsp cinnamon
- Frosting
- 1/2 cup (1 stick) butter, softened
- 4 oz Cream Cheese, softened (if want lots of frosting, use 8oz)
- 4 cups powdered sugar
- 1 tsp vanilla
- Milk as needed
- Cinnamon Sugar mixture for dusting
Instructions
- Heat oven to 350.
- Line 12 cup muffin pan with cupcake liners
- Mix sugar and melted butter together.
- Mix in eggs, yogurt, milk, and vanilla.
- Slowly mix in flour, baking powder, baking soda, and salt.
- Mix until no lumps are left.
- In a small bowl, mix together 1 cup sugar with the 4 tsp cinnamon.
- Fill cupcake liners about 1/3 full of batter.
- Sprinkle some cinnamon sugar (about 1 tsp) on top of the batter.
- Add more batter to the cupcake liners until the cups are about 2/3 - 3/4 full of batter.
- Sprinkle the top of each cupcake with more cinnamon sugar.
- Bake cupcakes for 16-20 minutes, until a toothpick comes out clean.
- Allow to cool.
- Frosting:
- Whip together the butter, cream cheese, powdered sugar, and vanilla.
- Add in milk until desired consistency is achieved.
- Whip until nice and fluffy.
- Place frosting in a ziploc or pastry bag and pipe on top of the cupcakes.
- Sprinkle the top with extra cinnamon sugar mixture.
