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Snickerdoodle Cupcakes by


For the Cupcakes:
1 & 2/3 cup flour
1/2 teaspoon baking powder
1/2 cup butter, melted
3/4 cup buttermilk (or whole milk)
1/4 cup sour cream
2 egg whites
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
2 teaspoons vanilla

For the Frosting:
1/2 cup butter, room temperature
4 oz. cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla

Cinnamon Sugar Mixture:
1/4 cup sugar
1 teaspoon cinnamon


For the cupcakes:
Preheat oven to 350*F. Line muffin tins with cupcake liners(12 regular, 24 mini). In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another bowl, melt butter and whisk with sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside. With a mixer, beat egg whites until soft peaks form. Fold into batter until combined. Spoon batter into cupcake liners. Mix sugar and cinnamon together and sprinkle 1/8 teaspoon on top of each cupcake. Reserve remaining. Bake for 15-18 minutes until toothpick comes out clean. Leave in tins in for a couple minutes until able to remove onto rack. Cool completely before frosting.
For the Frosting:
In a mixing bowl, beat butter and cream cheese with mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla. Place frosting in a piping bag with a 32 star tip. Swirl frosting on top of each cupcake and then sprinkle with remaining cinnamon sugar mixture.

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