Snickerdoodle Cupcakes #christmas#holidays#holidayrecipes

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Just like the traditional snickerdoodle cookies, these Snickerdoodle Cupcakes have the same cinnamon sugar top. In truth, in case you best noticed the top of the cupcakes without frosting you might mistake them for cookies.

The cake for those cupcakes is the identical white cake as in my White Chocolate Easter Egg Cupcakes.  So gentle, fluffy, and flavorful. So fitting for a Snickerdoodle Cupcake.enjoy your preferred youth cookie in cupcake form with these soft and fluffy cinnamon sugar Snickerdoodle Cupcakes crowned with cream cheese frosting.

INGREDIENTS

For the Cupcakes

• 1 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter melted
• 1 1/4 cups granulated sugar (divided)
• 3/4 cup buttermilk or whole milk
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 2 egg whites
• 1 teaspoon cinnamon

For the Frosting

• 1/2 cup butter, room temperature
• 4 ounces cream cheese room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 everyday, 24 mini, or a blend of 6 regular and 12 mini).
2. In a blending bowl, combine flour, baking powder, baking soda, and salt.
3. In every other bowl, melt butter and whisk in 1 cup sugar, buttermilk, sour cream, and vanilla. upload the liquid ingredients to the dry and blend till just blended. Set apart.
4. With an electric powered mixer, beat egg whites until tender peaks form. Fold into the batter till blended.
5. Spoon batter into cupcake liners (i like to apply an ice cream scoop).
6. blend the remaining 1/4 cup sugar and cinnamon together and sprinkle half of teaspoon on the pinnacle of batter. Reserve ultimate.
7. Bake for 15-18 minutes until toothpick comes out smooth. (if you are baking mini and ordinary cupcakes, bake the mini ones first and then the regular.) depart in tin for a couple mins till capable of do away with onto rack. Cool completely before frosting.

For the Frosting

1. In a mixing bowl, beat butter and cream cheese with an electric mixer on medium velocity. add the powdered sugar a touch at a time and beat till easy and creamy. mix inside the vanilla extract.
2. vicinity frosting in a piping bag fitted with an M1 tip. Swirl frosting on pinnacle of the every cupcake and then sprinkle the final cinnamon sugar aggregate on pinnacle.

source http://www.natasha-kitchen.com/2018/12/snickerdoodle-cupcakes.html

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