These snickerdoodle cupcakes are inspired by the classic cookie: they're loaded with cinnamon, easy to make, and are completely irresistible. Plus, the cream cheese frosting is dusted with even more cinnamon sugar.
Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Snickerdoodle Cupcakes
In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Melt your butter in a microwave-safe bowl and allow it to cool for 5 minutes. In a large bowl, whisk together the melted butter, sugar, milk, yogurt, eggs, and vanilla extract until fully combined. Pour the dry ingredients into the wet and fold together with a silicone spatula until combined.
Fill the cupcake liners ¾ full with batter and bake for 15-18 minutes (use a toothpick to check for doneness). Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Cream Cheese Frosting
In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 minutes).
Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
Frost the cooled cupcakes. I placed the cream cheese frosting in a piping bag and used the Wilton 1M piping tip.
Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.Cupcake Batter: Fill the cupcake liners ¾ of the way full with batter (3 tablespoons).Cinnamon Sugar Topping: Simply combine 1 tablespoon of sugar and ½ teaspoon of cinnamon and sprinkle it over the top of the frosted cupcakes.Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.