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:
- 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.
Step 3: In a large bowl, whisk together the butter and 1 cup of sugar until smooth.
Step 4: Stir in the egg, yogurt, milk, and vanilla extract until well combined.
Step 5: Slowly add in the dry ingredients in 3 batches. (Batter will be thick)
Step 6: In a small bowl, combine the remaining sugar and ground cinnamon; set aside.
Step 7: Spoon 2 Tbsp. of batter into each cupcake liner.
Step 8: Top with 1 tsp. of the cinnamon-sugar mix.
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.)
Step 10: Top each cupcake with 1 tsp. more of the cinnamon-sugar.
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.)
Step 12: Cool completely on wire racks before frosting.
Comforting With Food 