Desserts, Recipes

Snickerdoodle Cupcakes

March 6, 2018

Do you miss Snickerdoodle cookies? I have tried creating a gluten-free version but it still hasn’t perfectly matched what I remember. So when I ran across this recipe for Snickerdoodle Cupcakes I was intrigued. Thankfully it is as delicious and moist as it looks, and I promise you, you won’t be able to eat just one!

Snickerdoodle Cupcakes
Prep time: 
Total time: 
  • 2 ½ c GF flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 c butter, softened
  • 1 ¼ c sugar
  • 3 eggs
  • 1 tsp vanilla
  • ⅔ c milk
  • 6 c powdered sugar
  • 2 tsp cinnamon
  • ⅔ c butter, softened
  • 1 Tbsp vanilla
  • 2 to 4 Tbsp milk
  1. Heat oven to 350 degrees. In a bowl mix flour, baking powder, cinnamon, and salt. In another bowl beat butter and gradually add sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beat until blended. Fill muffin cups ⅔ c full and bake 20 to 25 minutes.
  1. Mix powdered sugar, cinnamon, and butter with electric mixer on low speed. Stir in vanilla and 2 Tbsp milk. Gradually beat in enough remaining milk to desired consistency, 1 tsp at a time. Frost cupcakes and sprinkle with cinnamon and sugar mixture.


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