Snicker Doodle cupcakes

Photo by Wanda B.

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

24

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

24

servings

Ingredients

  • FOR THE CUPCAKES:

  • 1-1/2

    cup All-purpose Flour

  • 1-1/2

    cup Cake Flour

  • 1

    Tablespoon Baking Powder

  • 1/2

    teaspoons Salt

  • 1

    Tablespoon Ground Cinnamon

  • 1

    cup Unsalted Butter

  • 1-3/4

    cup Sugar

  • 4

    whole Eggs

  • 2

    teaspoons Vanilla Extract

  • 1-1/4

    cup Milk

  • FOR THE ICING:

  • 1/4

    cups Crisco

  • 1/2

    cups Butter

  • 3-1/2

    cups Powdered Sugar

  • 5

    Tablespoons Half-and-Half

  • 1

    teaspoon Vanilla

  • 1

    teaspoon Cinnamon

  • 2

    Tablespoons Turbinado Sugar

Directions

Preheat oven to 350 degrees F. Prepare two 12-count muffin tins with liners. Sift together, flours, baking powder, salt, and cinnamon. Set aside. In your mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Once combined, add vanilla. Alternating with the milk, add that and the flour mixture into the creamed mixture. Mix until combined. Pour batter into prepared cupcake liners. Bake for about 20 minutes, or until golden brown on top. Remove from oven and let cool on wire racks. Prepare icing by creaming together the Crisco and butter. Add in powdered sugar and half and half. Once combined, add vanilla, cinnamon, and turbinado sugar. Put the icing into a piping bag or a Ziplock bag with the corner cut off and pipe onto the top of the cupcakes.

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