Snickerdoodle Cupcakes

Prep Time
Cook Time
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"Oh joy - these cupcakes are so easy to make! Based on a cake mix - you can have these put together in a snap. Snickerdoodles are my favorite cookies - but these cupcakes are even better! From"

Original is 24 servings


  • Serving Size: 1 (82 g)
  • Calories 288.1
  • Total Fat - 9.5 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 47.7 mg
  • Sodium - 206.7 mg
  • Total Carbohydrate - 49.7 g
  • Dietary Fiber - 0.4 g
  • Sugars - 40.9 g
  • Protein - 2.2 g
  • Calcium - 70.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 350°F. Line cupcake pans with 24 paper liners and set aside.

Step 2

With an electric mixer, blend the cake mix, milk, melted butter, eggs, vanilla and cinnamon until well combined. Scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 more minutes more, scraping the sides down again, if needed. The batter should look well combined.

Step 3

Divide the batter evenly among the muffin cups. Place the pans in the oven side by side.

Step 4

Bake until the cupcakes are golden brown and spring back when lightly pressed with your finger, about 15-20 minutes.

Step 5

Allow the cupcakes to cool in the pan for 10 minutes, then remove them to wire racks to cool completely, about 30 minutes.

Step 6

While the cupcakes cool, prepare the frosting. Place the butter in a large mixing bowl and blend with an electric mixer at low speed until fluffy, about 30 seconds.

Step 7

Add the powdered sugar, 3 tbsp. milk, vanilla and cinnamon. Blend with the mixer on low speed until the sugar is incorporated, about 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tbsp. milk if the frosting seems stiff.

Step 8

Spread or pipe the frosting on top of the cupcakes. Store the cupcakes, uncovered, in the refrigerator until the frosting sets, about 20 minutes.


No special items needed.

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