Description
Delightful cupcakes that blend the nostalgic flavors of snickerdoodle cookies, soft and moist with a cinnamon-sugar topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well incorporated. Then, stir in the vanilla extract and sour cream until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, gently mixing until just combined. Be careful not to overmix!
- Fill the Cupcake Liners: Fill each cupcake liner about 2/3 full with the batter to allow room for rising.
- Prepare the Cinnamon Sugar Topping: In a small bowl, mix together the additional 1/4 cup of sugar with 1 tsp of cinnamon. Sprinkle this mixture generously on top of the batter in each cupcake liner.
- Bake to Perfection: Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Notes
For best results, ensure butter is at room temperature for easier creaming. Consider adding caramel or nutmeg for additional flavor variations.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.3g
- Protein: 2.9g
- Cholesterol: 50mg