Snickerdoodle cupcakes recipe

Ingredients

• 2½ cups all-purpose flour, spooned and leveled
• 1½ teaspoons ground cinnamon
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup whole milk

• 2 cups (4 sticks) unsalted butter, at room temperature
• 1½ cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon, plus more for dusting
• ¼ teaspoon salt

1. Whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
2. Beat the butter and sugar with an electric mixer until fluffy, 3 minutes. Add the vanilla, then the eggs, one at a time. Add in the flour mixture, alternating with the milk; mix to combine. Bake in 2 lined 12-cup muffin tins at 350°F for 15 to 20 minutes. Let cool.
3. Beat the butter until fluffy, 3 to 5 minutes. Add the sugar, vanilla, cinnamon, and salt. Frost the cupcakes, then dust with cinnamon.