Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Discover Snickerdoodle Cupcakes with Cinnamon Swirl Frosting. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) ↔ Substituir
• 1 teaspoon baking powder ↔ Substituir
• 1/4 teaspoon baking soda ↔ Substituir
• 1/2 teaspoon salt ↔ Substituir
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled ↔ Substituir
• 1 and 1/3 cups (266g) granulated sugar, divided ↔ Substituir
• 1 large egg, at room temperature ↔ Substituir
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature* ↔ Substituir
• 3/4 cup (180ml) whole milk, at room temperature ↔ Substituir
• 1 Tablespoon pure vanilla extract ↔ Substituir
• 2 teaspoons ground cinnamon ↔ Substituir
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature ↔ Substituir
• 3-4 cups (360–480g) confectioners’ sugar ↔ Substituir
• 1/4 cup (60ml) heavy cream, at room temperature ↔ Substituir
• 2 teaspoons pure vanilla extract ↔ Substituir
• salt, to taste ↔ Substituir
• 1 Tablespoon ground cinnamon ↔ Substituir
• optional for garnish: 12 cinnamon sticks or 12 mini snickerdoodles* ↔ Substituir

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