Snickerdoodle Cupcakes
Ingredients
Cupcakes
- Yellow Cake Mix (plus ingredients needed as listed on box)
- 1 tsp. cinnamon
Vanilla Buttercream Frosting
- 2 sticks unsalted butter (softened)
- 2 tsp. vanilla extract
- pinch of salt
- 4 1/2 cups powdered sugar
- 2-3 Tbsp. milk
Cinnamon Sugar Sprinkle
- 1 Tbsp. sugar
- 1 tsp. cinnamon
Instructions
For Cupcakes:
- Prepare cupcakes as directed on back of box mixing in cinnamon along with the listed ingredients on box. Bake according to directions on box. Let cool.
For Frosting:
- Beat the butter at medium-high speed until smooth, 1-2 minutes. Add in the vanilla extract and pinch of salt. Beat mixture at medium-high speed to combine, about 15 seconds.
- Slowly add powdered sugar until incorporated. Add 2-3 Tbsp. of milk. Beat for another minute.
To Finish:
- Pipe on frosting with desired tip. (I used a French tip) Sprinkle with desired amount of cinnamon/sugar mixture. (I frosted 4 at a time then sprinkled it on.)
- Enjoy!
Notes
Keep leftover cupcakes stored in the fridge.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!