Snickerdoodle Cupcakes with Cinnamon Frosting Recipe

YIELD: 24 Cupcakes


2¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoons ground cinnamon
½ teaspoons salt
¾ cup shortening
1⅔ cups granulated sugar
5 large eggs
2½ teaspoons vanilla extract
1¼ cups milk

Cinnamon Frosting:
1 (2 sticks) cup unsalted butter, softened
2 1/2 cups powdered sugar
2 Tablespoons vanilla extract
1 Tablespoon heavy whipping cream*
1 Tablespoon ground cinnamon
Cinnamon-sugar to sprinkle on top

*I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.


  1. Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.
  2. In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.
  3. In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar.  Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Slowly add  flour mixture, and milk and mixing until just combined. DO NOT OVERMIX!
  4. Visit Snickerdoodle Cupcakes with Cinnamon Frosting @ for full directions.

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