Snickerdoodle Cupcakes


Snickerdoodle Cupcakes

Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert, Side Dish, Snack
Cuisine American
Servings 24 cupcakes


  • C Grandpa's Kitchen Flour Blend
  • tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 C butter, softened
  • C sugar
  • 3 eggs
  • 1 tsp vanilla
  • C milk


  • 6 C powdered sugar
  • 2 tsp cinnamon
  • C butter, softened
  • 1 Tbsp vanilla
  • 2 to 4 Tbsp milk


  • Heat oven to 350 degrees.  In a bowl mix flour, baking powder, cinnamon, and salt. 
  • In another bowl beat butter and gradually add sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in vanilla. 
  • Alternately add flour mixture and milk, beat until blended.  Fill muffin cups 2/3 c full and bake 20 to 25 minutes.


  • Mix powdered sugar, cinnamon, and butter with electric mixer on low speed.  Stir in vanilla and 2 Tbsp milk.  Gradually beat in enough remaining milk to desired consistency, 1 tsp at a time.  Frost cupcakes and sprinkle with cinnamon and sugar mixture.

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