Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

    Snickerdoodles are way at the top of my list of favorite cookies so what better idea than to turn that buttery, cinnamony flavor into a decadent cupcake?

    The PTA at my daughter's elementary school does a wonderful job of taking care of the teachers and provides lunch for them several times a year. I always try to contribute something special because I truly, truly appreciate all these sweet souls do for our children!

   Recently, they had a luncheon so I turned to my cookbooks to figure out what I could make for it.  I often start with my Cake Mix Doctor book because I know I can trust the recipes I find in it and I know that the directions are failproof. This book has been around for quite awhile and I am so grateful that I inherited my grandmother's copy. Every time I open it, I think of her and the many delicious cakes it inspired. All of them begin with a cake mix but end up tasting completely homemade given they indeed are "doctored" to taste that way!

   This time the Snickerdoodle cake recipe seemed to be calling to me so I decided to give it a try. Based on the feedback I received from the teachers, this recipe is a keeper! I stuck to the cake recipe entirely but then I used my regular buttercream recipe with an addition of cinnamon. To add a little pizzazz, I sprinkled a couple of mini cinnamon chips and a sprinkle of cinnamon on top.

    Next time you need to provide dessert for a crowd or are just needing a little comfort food, give this recipe a try!

Snickerdoodle Cupcakes (click for a printable version)

1 package plain white cake mix (I always prefer Duncan Hines)
1 cup whole milk
8 tablespoons (1 whole stick) salted butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons cinnamon (I always use King Arthur Vietnamese cinnamon)

Cinnamon Buttercream Frosting

1 cup of salted butter, softened
8 cups of powdered sugar
1/2 cup of milk
1 teaspoon vanilla
1 1/2 teaspoons cinnamon (I always use King Arthur Vietnamese cinnamon)

For the cupcakes:

Preheat oven to 350 degrees.

Line muffin pans with cupcake liners.

Combine all cupcake ingredients in a mixing bowl. Mix on low for 2 minutes and then scrape down the sides. Turn mixer up to medium high and mix for 2 more minutes.

Divide batter evenly among cups. Bake for 18 - 20 minutes or until a toothpick comes clean.

Cool completely.

For the Frosting:

Add butter and 4 cups of powdered sugar to a mixer bowl. Cream until combined well. Slowly alternate remaining powdered sugar with milk. Add more or less milk until you reach the right consistency. Add vanilla and cinnamon and mix briefly until well combined.

Frost in whatever method you desire. I really love to make rosettes on the tops of mine (that's what is pictured above) because they are easy but look very impressive. Here is a great tutorial for making them.