Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes are a fun take on the traditional cookie. They're soft and moist, and they're covered in a sweet cinnamon sugar mixture that cinnamon fans will love!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1/4 cup cinnamon sugar for rolling
• 1 tsp ground cinnamon for rolling

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk

Put away

Put the softened butter and granulated sugar in a large bowl

Mix them together for about two minutes, until the mixture is light and fluffy

One at a time, add the eggs and mix well after each one

Add the vanilla extract and mix well

Slowly add the dry ingredients to the wet ingredients, mixing them in with the milk and sour cream every other time

Start with the dry ingredients and end with them

Don't mix any further than that

For rolling, mix the cinnamon sugar and ground cinnamon in a small bowl

Fill up each cupcake liner about two thirds of the way to the top with cupcake batter

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Cover the tops of the cupcakes with the cinnamon sugar mix while they are still warm

Before you serve, let the cupcakes cool all the way down on a wire rack