Ingredients
Method
- Preheat oven to 350°F. Line cupcake pan.
- Mix flour, baking powder, salt, and cinnamon. Set aside.
- Cream butter and sugar. Add eggs one at a time.
- Gradually add dry ingredients. Stir in milk and vanilla.
- Fill liners halfway and bake for 15–18 minutes. Cool.
- For frosting, beat butter, then add powdered sugar, cinnamon, and cream until fluffy.
- See full steps with tips & photos → https://theboatshedcafe.com/snickerdoodle-cupcakes/
Notes
• Be sure the butter is softened—not melted—for proper creaming.
• Don’t overmix the batter once you add the dry ingredients; this keeps the cupcakes tender.
• You can substitute half & half or milk for cream in the frosting if needed.