Skip to Content
Français
Menu

Snickerdoodle Cupcakes

  • Save Recipe
  • Prep 40 min
  • Total 1 hr 35 min
  • Servings 24
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
All the great cinnamon flavors of snickerdoodle cookies are captured in these wonderful homespun cupcakes.
Created Sep 9, 2011
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 2 3/4 cups Gold Medal® all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 6 cups powdered sugar
  • 2 teaspoons ground cinnamon
  • 2/3 cup butter or margarine, softened
  • 1 tablespoon vanilla
  • 2 to 4 tablespoons milk
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Steps

  •  
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  •  
    2
    In medium bowl, mix flour, 1 teaspoon cinnamon, the baking powder and salt; set aside.
  •  
    3
    In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
  •  
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  •  
    5
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  •  
    6
    In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Stir in 1 tablespoon vanilla and 2 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted cupcakes.

Nutrition Information

No nutrition information available for this recipe
© 2025 ®/TM General Mills All Rights Reserved