Snickerdoodle Cupcakes
Snickerdoodle Cupcakes
Submitted by Ali Jabara Johnston – Associate Director for Leadership Programs
Ingredients
1 and 2 / 3 cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ½ cup( 1 stick) unsalted butter 1 and 1 / 2 cups granulated sugar, divided 1 large egg ¼ cup vanilla greek yogurt ¾ cup milk 1 tablespoon pure vanilla extract 2 teaspoons and 1 tablespoon ground cinnamon, divided 1 jar whipped vanilla icing
Directions
1. Preheat the oven to 350 ° F. Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty. 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.
4. In a small bowl, mix the remaining 1 / 2 cup of sugar and 2 teaspoons of cinnamon together. Set aside.
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