Amy Clark

Snickerdoodle Cupcakes

This week we celebrated my son’s eighth birthday with two delicious little celebrations that I can’t wait to share with you. We decided to do a friend party and a family party this year and I let Ethan pick who he wanted to invite and what activity he wanted to do for his big day.  His idea of the perfect party involved two friends, one Wii, and lots of my homemade cupcakes. I have to say it was the cheapest party ever thanks to having everything on hand to make his celebration special right in my pantry and fridge.

If you haven’t tried this recipe for Snickerdoodle Cupcakes, you must try them because they are the most delicious cupcakes ever.  The cupcakes are made from a cake mix (you can use white or yellow cake mix) with the addition of a few pantry ingredients that takes the cake to another level. What sets this cupcake right over the top though is the homemade cinnamon buttercream frosting that made every single child at the table declare it, “the best cupcake EVER!” Oh yes, it is really is that grand!

I piped the frosting on the cupcakes with a Wilton 2D tip and just went around and around in a swirly motion, leaving the cinnamon cake edges peeking out of the side. I am not a fancy cake decorator, in fact, I will do anything to get out of decorating cakes right now. Fortunately, these cupcakes are still impressive without all of the fancy cupcake bells and whistles.

In a moment of spontaneity, I set aside a cupcake for his breakfast in the morning as a special surprise. He enjoyed his cupcake before the rest of the family had risen and we had a private little celebration for just the two of us. The efforts for this tiny gesture, I hope, will be one we will always remember. I also think we have created a brand new tradition that I can’t wait to repeat again for future birthdays.

Snickerdoodle Cupcakes/Cake (adapted from, “The Cake Mix Doctor Cookbook“)

1 package plain white cake mix or yellow cake mix
1 cup whole milk (I used skim milk and it still tasted delicious)
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.

This recipe yields eighteen cupcakes…or approximately one serving.

Published July 12, 2010 by:

Amy Clark

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

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