Description
Soft and fluffy snickerdoodle-inspired cupcakes filled with a sweet cinnamon swirl and topped with creamy cinnamon frosting. These bakery-style treats bring warm, cozy flavors to every bite.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the cinnamon swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- In a small bowl, mix the cinnamon swirl sugar and cinnamon together.
- Fill each cupcake liner halfway with batter. Sprinkle a small amount of cinnamon-sugar mixture on top, add a bit more batter, then swirl gently with a toothpick.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- For the frosting, beat butter until smooth. Gradually mix in powdered sugar, vanilla extract, cinnamon, and enough milk to achieve a smooth, spreadable consistency.
- Frost cooled cupcakes and sprinkle extra cinnamon-sugar on top if desired.
Notes
- Do not overbake to keep cupcakes soft and moist.
- Add a pinch of nutmeg for deeper warm spice flavor.
- For a tangy twist, blend a small amount of cream cheese into the frosting.
- Freeze unfrosted cupcakes for up to 2 months and thaw before frosting.
- Store at room temperature for up to 2 days or refrigerate up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
