Snickerdoodle Cupcakes with Cinnamon Buttercream – moist, light and fluffy, cinnamon flavored cake topped with light and fluffy Cinnamon Buttercream. There is a lot of cinnamon and light and fluffy here.
Valentine‘s Day is next week and I was thinking I should share some Valentine’s Day recipes. The thing is…I don’t want to. I want to make Snickerdoodle Cupcakes this week and so that is what I did.
I am kind of in lust with these Snickerdoodle Cupcakes. The first time I made this recipe, I proclaimed it was the best cupcake I had ever tasted. To be honest, it is still my favorite. It’s a wonder as to why it took me so long to share it.
I wish I could say that the Snickerdoodle Cupcakes recipe is my recipe, but it is not. I actually came across the recipe in a magazine awhile back. I don’t even know what magazine it was since I have quite the collection of articles that I have ripped out of magazines and stuffed around my office. So sadly, I cannot give proper credit where credit is due. Going forward I am making ‘note’ of where I rip these things out of.
My initial love for this recipe and one that I still hold onto is the fact that the recipe is extremely easy and is made from boxed cake mix.
I happen to like boxed cake mix. It tastes better than most cake I’ve had from scratch.
I know a lot of people who argue against this philosophy but then taste some of my boxed cake mix recipes and love them and are so-extremely-sure-it-was-made-by-scratch-because-it-is-so-delicious-it-absolutely-has-to-be-made-by-scratch. So yeah, this one is NOT and I LIKE IT! You will too!
With that rambling being said, this isn’t your traditional made from boxed cake mix cake. Yes, it utilizes white boxed cake mix, but rather than adding the ingredients on the back of the box, you add butter, eggs, milk, vanilla extract, and ground cinnamon. No oil and water here.
The Snickerdoodle Cupcakes are then frosted with my use-for-everything American Buttercream. I add 2 teaspoons of cinnamon to the buttercream transforming it into even better Cinnamon Buttercream.
I garnished some of the cupcakes with Snicker’s minis that I cut up and left some to sparkle on their own.
Tada! Delicious Snickerdoodle Cupcakes. No one will know they’re made with boxed cake mix.
- 1 white boxed cake mix
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon salt
- 3/4 cup water
- 2 cups solid vegetable shortening
- 3 lbs pure cane sugar powdered sugar
- 1 and 1/2 teaspoons clear vanilla extract
- 2 teaspoons ground cinnamon
- Preheat the oven to 350F degrees. Line cupcake pan with cupcake liners. Set aside.
- In a large bowl using an electric mixer, mix together boxed cake mix, milk, butter, eggs, vanilla, and cinnamon on low speed for 1 minute. Scrape down sides of bowl; beat on medium speed for 2 minutes.
- Scoop batter into cupcake liners, no more than 2/3 full. Bake for about 12-15 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 5 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
- Heat water, butter, and salt in microwave until butter is softened. Do not overheat.
- In a large bowl using an electric mixer, put water, butter, salt mixture. Add vegetable shortening. Turn mixer on lowest speed and slowly add 1 lb of powdered sugar. Mix until creamy.
- Turn mixer on medium speed for 1 minute. Turn mixer to slowest speed. Slowly add remaining 2 lbs powdered sugar, and clear vanilla extract. Blend until creamy.
- Add ground cinnamon to buttercream. Turn mixer on high speed and let mix for 4 minutes, or until fluffy.
- Frost using a decorating tip or spatula onto cooled cupcakes. Eat & Enjoy!
Store Snickerdoodle Cupcakes in an airtight container. Cupcakes will keep for 4 days.
Store Cinnamon Buttercream in airtight container in a cool non-refrigerated environment for up to 2 weeks, or refrigerate for 1-2 months. When you are ready to use, re-whip it.