Snickerdoodle Cupcakes

19 ingredients
5 steps

Ingredients

  • FOR THE CUPCAKES:
  • 1-1/2 cup All-purpose Flour
  • 1-1/2 cup Cake Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Salt
  • 1 Tablespoon Ground Cinnamon
  • 1 cup Unsalted Butter
  • 1-3/4 cup Sugar
  • 4 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 1-1/4 cup Milk
  • FOR THE ICING:
  • 1/4 cups Crisco
  • 1/2 cups Butter
  • 3-1/2 cups Powdered Sugar
  • 5 Tablespoons Half-and-Half
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 2 Tablespoons Turbinado Sugar

Directions

  1. 1
    Preheat oven to 350 degrees F. Prepare two 12-count muffin tins with liners.
  2. 2
    Sift together, flours, baking powder, salt, and cinnamon. Set aside.
  3. 3
    In your mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Once combined, add vanilla. Alternating with the milk, add that and the flour mixture into the creamed mixture. Mix until combined.
  4. 4
    Pour batter into prepared cupcake liners. Bake for about 20 minutes, or until golden brown on top. Remove from oven and let cool on wire racks.
  5. 5
    Prepare icing by creaming together the Crisco and butter. Add in powdered sugar and half and half. Once combined, add vanilla, cinnamon, and turbinado sugar. Put the icing into a piping bag or a Ziplock bag with the corner cut off and pipe onto the top of the cupcakes.

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