Snickerdoodle Cupcakes

Having made 50 mini snickerdoodle cookies I knew I had to use them for something. So I will be using my batch of snickerdoodle cookies as decoration for snickerdoodle cupcakes.

Here are the ingredients needed for this recipe:

IMG_6595

  • 1 2/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups sugar, divided
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla)
  • 3/4 cup milk
  • 1 Tbsp. vanilla extract
  • 2 tsp. ground cinnamon

Step 1: Preheat the oven to 350°F and line a muffin pan; set aside.

Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

IMG_6596 IMG_6598 IMG_6599

Step 3: In a large bowl, whisk together the butter and 1 cup of sugar until smooth.

IMG_6600 IMG_6601 IMG_6602

Step 4: Stir in the egg, yogurt, milk, and vanilla extract until well combined.

IMG_6604 IMG_6605

Step 5: Slowly add in the dry ingredients in 3 batches. (Batter will be thick)

IMG_6606 IMG_6607 IMG_6609 IMG_6610 IMG_6611 IMG_6612

Step 6: In a small bowl, combine the remaining sugar and ground cinnamon; set aside.

IMG_6613 IMG_6614 IMG_6617

Step 7: Spoon 2 Tbsp. of batter into each cupcake liner.

IMG_6618

Step 8: Top with 1 tsp. of the cinnamon-sugar mix.

IMG_6619

Step 9: Top with a heaping Tbsp. of batter, and continue this pattern until cups are 3/4 full. (I added a bit more than 3/4 full and you will see what happens when you basically fill the cups.)

IMG_6620 IMG_6621 IMG_6623

Step 10: Top each cupcake with 1 tsp. more of the cinnamon-sugar.

IMG_6624

Step 11: Bake for 25-30 minutes, or until a toothpick comes out clean from the center. (They came out slightly over the edges of the cupcake liners so I had to run a clean knife around the underside of the overlapping sections to help remove the cupcakes from the pan.)

IMG_6651

Step 12: Cool completely on wire racks before frosting.

IMG_6653IMG_6762

Advertisements

myTaste.com