Snickerdoodle Cupcakes




1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

For the vanilla buttercream frosting:

1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
1/4 cup half-and-half or heavy cream
1 teaspoon vanilla
2 tablespoons cinnamon


1. Preheat oven to 350 degrees F. Line muffins tine with liners. Sift together flours, baking powder, salt, and cinnamon.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time. Beat in vanilla. Reduce speed to low. Add flour mixture slowly, alternating with milk, and beating until combined after each.

3. Fill each lined cup about 3/4 full.  Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Let cupcakes cool on wire racks to cool before frosting.

For the vanilla buttercream frosting:

1. Beat the butter by itself for about 3 minutes on medium speed. 

2. Add your powdered sugar, one cup at a time. Next, heavy cream and 1 teaspoon of vanilla extract. Beat until completely combined and frosting is light and fluffy. 

3. Beat in cinnamon and pipe onto cupcakes.

Makes 26 cupcakes

Cake recipe adapted from Martha Stewart’s Snickerdoodle Cupcakes

Frosting recipe adapted from Sally’s Baking Addiction


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