The Deliciously Easy Cupcake Cookbook: 75 Simple & Tasty Treats for Any Occasion

SAMPLE RECIPE: Snickerdoodle Cupcakes with Cinnamon-Sugar Buttercream

The cinnamon and sugar combination is classic and irresistible, making it an obvious choice for a cupcake flavor. A sweet and soft cinnamon-nutmeg cupcake is topped with cinnamon-sugar buttercream.

Preheat the oven to 350°F. Line two standard muffin tins with 15 liners total and set aside.

In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a handheld electric mixer, cream together the butter and sugar on medium-high speed for 3 minutes, or until the mixture is light and fluffy.

One at a time, add the eggs and continue to mix until fully incorporated into the batter, stopping to scrape the sides of the bowl, as needed.

Add the vanilla and mix to combine.

Add the flour mixture and milk and mix until the ingredients are just combined. Evenly divide the batter among the prepared liners, filling each two-thirds full.

Bake on the middle rack for 15 to 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Carefully remove the cupcakes from the warm pans and let cool completely.

INGREDIENTS:

Cinnamon-Sugar Buttercream

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a handheld electric mixer, whip the butter for about 2 minutes, or until light and fluffy.

With the mixer running on low speed, slowly add the powdered sugar, vanilla, and heavy cream. Whisk until light and fluffy and fully combined, stopping to scrape the sides of the bowl, as needed.

Stir in the cinnamon until fully incorporated. Spread or pipe the buttercream onto the cooled cupcakes.

INGREDIENTS: