Snickerdoodle Cupcakes –”cinnamon sugar cupcakes topped with delicious brown sugar buttercream. A holiday cupcake recipe inspired by the classic Christmas cookie” 

INGREDIENTS

For the Snickerdoodle Cupcakes:

• 1 ⅔ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter melted
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¾ cup buttermilk
• ¼ cup sour cream
• 1 tablespoon vanilla extract
• 2 egg whites

For the Cinnamon Sugar Topping:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

For the Brown Sugar Buttercream:

• 1 cup unsalted butter, room temperature
• ⅓ cup brown sugar
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

Make the Cupcakes:

1. Preheat oven to 350F and line the cupcake pan with cupcake liners.
2. In a medium bowl combine dry ingredients: flour, baking powder, baking soda, and salt.
3. In a microwave-safe bowl, melt butter. Then whisk in the sugar, buttermilk, sour cream, and vanilla.
4. Add the liquid ingredients to the dry ingredients and mix until combined.
5.  bowl of a stand mixer beat egg whites until soft peaks form. Fold into the batter until combined.
6. Fill cupcake liners ¾ full.
7. Mix sugar and cinnamon topping together and sprinkle ½ teaspoon on top of each cupcake. Reserve remaining for final décor.
8. Bake for 15-18 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool in pans for 5 minutes, then remove to wire racks to finish cooling.

Make the Frosting:

1. Mix butter, brown sugar, and vanilla in a bowl of a stand mixer on medium speed for 2 minutes, until smooth.
2. Reduce mixer speed to low, and slowly add in confectioners’ sugar 1 cup at a time while the mixer is running, and mix until smooth.
3. Prepare a piping bag fitted with a 1M tip and fill it with frosting.
4. Swirl buttercream on top cupcakes and sprinkle with the remaining cinnamon-sugar mixture.