- 3/4 cup flour
- 3/4 cup cake flour
- 1 1/4 cup sugar
- 1/2 cup butter, melted
- 2 eggs
- 1/2 cup milk, 2% or whole
- 1/4 tsp. almond extract
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. cinnamon, heaping
- 1/4 tsp. salt
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- Extra cinnamon and sugar for sprinkling
The cake in this recipe is more of a rich and dense muffin consistency and less of a light airy American cupcake. However, it goes perfectly with the snickerdoodle buttercream icing. We hope you enjoy!
In a mixing bowl, sift both flours, salt, the cinnamon and baking powder. In a second bowl and using an electric mixer, whip the melted butter and the sugar until it turns fluffy. Next, slowly beat in the almond and vanilla extracts. Then one at a time, add the eggs, milk and slowly add in the dry sifted ingredients. Continue to blend until well combined.
Preheat the oven to 350°F or 180°C. Next, very lightly grease a cupcake tin or use cupcake liners. Fill cupcake the liners about 3/4 full and place into the oven. Bake 20-25 minutes or until cake tester comes out clean.
When the cupcakes have fully cooled apply Snickerdoodle Buttercream Icing and sprinkle with a cinnamon and sugar mix. Makes 12 cupcakes.
Snickerdoodle Cupcake Photo by Plays in Dough is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at playsindough.com.
