Snickerdoodle Cupcakes
(these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
Preheat oven to 350 degrees and flour & grease 2 9″ pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.
Beat butter until fluffy for frosting. Add all other ingredients.
Note: I froze half of these (without frosting) to keep in our freezer for another occasion. They freeze very nicely!
Amy, these were a HUGE hit! I made them for my daughter’s first birthday (since they can’t have choclate yet…) and everyone raved about them! Plus, it was Thanksgiving so I beat out the pumpkin pie - yesssss!
Thanks for an awesome recipe!