Snickerdoodle Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist snickerdoodle cupcakes topped with creamy cinnamon frosting. A new take on the classic cinnamon sugar cookie flavor in cupcake form. Perfect for dessert or a sweet treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ⅓ cup unsalted butter (softened )
- 1 cup granulated sugar
- ¼ cup canola or vegetable oil¹
- 2 large eggs (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cup cake flour
- ¾ teaspoon cream of tartar²
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk (room temperature preferred)
- 4 oz cream cheese (softened (use full fat “brick-style”/not spreadable cream cheese))
- ¾ cup unsalted butter (softened)
- 2 Tablespoons light brown sugar (firmly packed)
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
- ¼ teaspoon salt (if needed)
At a glance
PER SERVING · TIME 42M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 17m
- Sodium
- 185mg
- Total sugar
- 58g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 185MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.