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Snickerdoodle Cupcakes with Cinnamon Buttercream

Moist, light and fluffy cinnamon flavored cupcakes topped with fluffy Cinnamon Buttercream.
Servings 2 dozen cupcakes
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Ingredients
  

For Snickerdoodle Cupcakes

  • 1 white boxed cake mix
  • 1 cup milk
  • ½ cup unsalted butter, melted
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

For Cinnamon Buttercream

  • ½ cup unsalted butter, softened
  • 2 cups solid vegetable shortening
  • 1 teaspoon salt
  • ¾ cup water
  • 3 lbs pure cane sugar powdered sugar *
  • 1 and ½ teaspoons clear vanilla extract **
  • 2 teaspoons ground cinnamon

Instructions
 

For Snickerdoodle Cupcakes

  • 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 ⅔ 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.

For Cinnamon Buttercream

  • In a large bowl using an electric mixer, cream butter and shortening until creamy and smooth. Add salt and water; mix until combined.
  • Turn mixer on lowest speed and slowly add 1 lb of powdered sugar; mix until creamy. Scrape down bowl as necessary.
  • 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; mix on high speed for 4 minutes, or until fluffy.
  • Frost using a decorating tip or spatula onto cooled cupcakes. Eat & Enjoy!

Notes

Store Snickerdoodle Cupcakes in an airtight container. Cupcakes will keep for 4 days.
Store Cinnamon Buttercream in an 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.