Snickerdoodle Cupcakes

Are you a fan of Snickerdoodle cookies or any dessert with similar cinnamon seasoning? Then you will love this Snickerdoodle cupcake recipe. It's a delightfully different treat for dessert lovers who enjoy a sweet and cinnamon-y blend.

AmountAbout 24 cupcakes.

Ingredients & Tools
Instructions

Ingredients

Batter
2 1/2 cups all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter,
1 cup granulated sugar
3 eggs
1 teaspoon Wilton Imitation Clear Vanilla Extract
1/2 teaspoon Imitation Almond Extract, 2 oz.
3/4 cup milk
Icing
1 1/2 tablespoons Meringue Powder
1/2 cup cold water, divided
2 tablespoons corn syrup
2 teaspoons White Sparkling Sugar
1 teaspoon Cinnamon Sugar

Tools
Standard muffin pan
Brown Wave Cupcake Liners

Instructions

Click to mark complete

Preheat oven to 350ºF. Line muffin pan with baking cups.
In medium bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each; add vanilla and almond extracts. Alternately add dry ingredients with milk, scraping bottom and sides of bowl often. Fill baking cups 2/3 full with batter.
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
For icing, whip meringue powder and 1/4 cup water in large bowl on high speed with an electric mixer until stiff peaks form, about 4 minutes. In microwave safe measuring cup, combine sugar, corn syrup and remaining 1/4 cup water. Microwave on high 3-5 minutes or until mixture begins to boil. Slowly add syrup to meringue mixture while mixer is running. Add vanilla. Continue whipping on high speed 3-4 minutes or until thick and glossy. Spread icing onto cupcakes; sprinkle with Sparkling Sugar and cinnamon sugar.