Snickerdoodle Cupcakes with Brown Sugar Buttercream

13 Jul

I found this on another blog and it might be my new favorite cupcake. Light, fluffy and scrumptious! Enjoy!!

Snickerdoodle Cupcakes

3 Cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 Tablespoon cinnacmon

2 Sticks softened butter

1 1/4 Cups sugar

2 teaspoon vanilla

1 1/4 Cups milk (I used 1 1/2 by accident but it worked out well)

Preheat oven to 325. Sift together flour, baking powder, salt and cinnamon. Set aside

Cream butter and sugar until pale and fluffy.

Add eggs one at a time then vanilla.

Alternating, add dry mixture then milk in three batches. Bake for 18-22 minutes. Makes 2 dozen.

Brown Sugar Buttercream

1 1/2 sticks softened butter

1/3 Cup brown sugar

1/2 teaspon cinnamon

3 Cups powdered sugar

2 Tablespoons half and half

Mix butter, brown sugar an cinnamon. Alternating add powdered sugar and half & half.

I could have eaten the entire bowl…

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2 Responses to “Snickerdoodle Cupcakes with Brown Sugar Buttercream”

  1. Kayle (The Cooking Actress) March 29, 2012 at 4:34 pm #

    So creative and looks so tasty!

    • bettishacrocker March 29, 2012 at 4:39 pm #

      They are one of my favorites to make because they fit any season and are so light.

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