HEY BAKERS!
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Snickerdoodle Cake:
1 and 2/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cups unsalted butter
1 and 1/2 cups granulated sugar
1 large egg, at room temperature
1/4 cup yogurt or sour cream, at room temperature
3/4 cup milk, at room temperature
1 Tablespoon pure vanilla extract
2 teaspoons ground cinnamon
How to:
-Preheat the oven to 350°F. Line pan.
-In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
-In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar.
-Let it rest for a couple minutes to slightly cool down.
-Stir in egg, yogurt, milk, and vanilla extract until combined.
-Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
-In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside.
-Spoon 2(ish) Tablespoons of cupcake batter into each cupcake liner and Top with 1 teaspoon of the cinnamon-sugar mixture.
-Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 2/3 full.
-Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
-Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean.
-Allow to cool completely before frosting.
Cinnamon Brown Sugar Cream CheeseFrosting:
- 8 oz. cream cheese
-1 stick of butter
-1 tsp vanilla
-4 cups powdered sugar
-1 tsp. cinnamon
-1/4 cup of brown sugar mixture (1/4 cup sugar, 2 tsp. cinnamon)
-Cream together cream cheese and butter
-Add in vanilla
-Slowly add in powdered sugar until completely combined.
-Add in cinnamon
-Add in brown sugar mixture
-Ice cupcakes once COMPLETELY cooled!
-Save up to 3 days
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7 сен 2024
