Snicker Doodle Cupcakes

I’ve been pretty happy with all the cupcakes I’ve baked, but these Snicker Doodle Cupcakes really “Take the Cake”.

The recipe is adapted from one found in a Family Circle magazine.

Ingredients for the cake:

1 box White Cake Mix

1 cup milk

1 stick butter, melted

3 large eggs

1 tsp vanilla extract

2 tsp ground cinnamon

Combine all ingredients in one large bowl.  Blend with an electric mixer on low speed for 1 minute.  Scrape the sides of the bowl, then increase mixer speed to medium.  Beat for 2 minutes more, scraping bowl as needed.

Fill 24 cupcake liners 2/3 full.  Bake in 350 degree oven for 5 minutes.  Remove from oven to sprinkle with a mixture of cinnamon sugar to represent a snicker doodle cookie.  Return quickly to oven to bake for an additional 10 to 15 minutes.  Cake will be golden brown and will spring back when lightly pressed with fingertip.

Cool cupcakes in the pan for 10 minutes, then remove to rack and cool 30 minutes more.

Snicker Doodle Cupcake with Cinnamon Sugar Coating

Cinnamon Buttercream Frosting:

1 stick softened butter

3 3/4 cups powdered sugar, sifted

3 tbsp milk

1 tsp vanilla extract

1 tsp ground cinnamon

Blend butter with mixer for 30 seconds til fluffy.  Blend in sugar and milk in 3 separate additions.  Beat in vanilla extract and ground cinnamon until incorporated.   Increase speed to medium and beat 1 minute more until fluffy.  Add more milk if mixture seems stiff.

Pipe onto cooled cupcakes.

Snicker Doodle Cupcakes with Cinnamon Buttercream Icing

I refrigerated the cupcakes because of the buttercream frosting.  But I also let them re-warm to room temperature before eating.



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