Snickerdoodle Cupcakes

From Mindy: “These are an easy semi-homemade treat you can make for all of life’s occasions. The best part is they taste just like a fresh baked snickerdoodle cookie.”

View Print Layout
Print Recipe
Close Print

Snickerdoodle Cupcakes

  • Total time: 1 Hour
  • Servings: 12 Servings

Ingredients

Cupcakes:

  • 1 Package Plain White Cake Mix or Yellow Cake Mix
  • 1 Cup Whole Milk (I used skim milk and it still tasted delicious)
  • 1/2 Cup (1 stick) Butter, melted
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 2 tsp Ground Cinnamon

Frosting:

  • 1/2 Cup (1 stick) Butter
  • 3 3/4 Cups Confectioners Sugar
  • 3-4 Tbsp Milk
  • 1 tsp Vanilla Extract
  • 1 Tbsp Ground Cinnamon

Directions

  • 1)

    Preheat oven to 350°F and flour and grease or line your cupcake tin.

  • 2)

    Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).

  • 3)

    Using an ice cream scoop, scoop batter into your cupcake tin and then bake for 22-25 minutes.

  • 4)

    Allow the cupcakes to cool completely.

  • 5)

    For the frosting, beat the butter until fluffy.

  • 6)

    Add all other ingredients.

Notes

Recipe given to me by Mindy Bystrom (original author unknown).