Whenever I pick a dessert recipe, I tend to lean towards chocolate. You can't go wrong with chocolate! Every now and then, I'll crave something without chocolate. Crazy, right? These snickerdoodle cupcakes are perfect for a non-chocolate dessert that still has PLENTY of sweetness! These were one of two flavors of cupcakes I made for Carson's second birthday party!
What You Need for the CUPCAKES:
1-2/3 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, melted
1-1/2 cups granulated sugar, divided
1 large egg (I use Egg Beaters)
1/4 cup plain yogurt
3/4 cup milk (I used Lactaid)1 Tbsp. vanilla extract
2 tsp. ground cinnamon
- Preheat oven to 350 degrees. Line muffin tin with cupcake liners and set aside. (Note: This recipe makes about 12-14 cupcakes.)
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, use your whisk attachment to mix your melted butter and 1 cup of the sugar. Whisk in egg, yogurt, milk, and vanilla extract until combined.
- Slowly mix in your dry ingredients a little at a time until no lumps remain.
- In a small bowl, mix the remaining 1/2 cup of sugar and cinnamon. Set aside.
- Spoon about 2 tablespoons of batter into each muffin cup. Top each with 1 tsp. of the cinnamon-sugar mixture. (It seems like a lot, but don't worry!) Top with another heaping tablesppon of batter. Your wells should be about 3/4 full. Top each cupcake with another teaspoon of the cinnamon sugar mixture.
- Bake for 19-21 minutes or until a toothpick comes out clean when inserted into the center of the cupcake. Cool completely before frosting.
What You Need for the FROSTING:
1 cup butter, softened
4 cups powdered sugar
3-4 Tbsp. milk (I used Lactaid)
1 tsp. vanilla extract
1 tsp. vanilla extract
1-1/2 tsp. ground cinnamon
How to Make the FROSTING:
- Beat butter until light and fluffy. Add sugar a half cup at a time until completely incorporated.
- Add up to 4 tablespoons of milk if the frosting gets too thick.
- Add vanilla and cinnamon, beating just until combined.
- Pipe your buttercream onto your cupcakes!
*Note: I had tons of leftover frosting. I'm not sure if a half batch of the frosting would cover your cupcakes, but I used my leftover frosting to eat with graham crackers - delicious!
Original recipe can be found here.