Description
Delightful snickerdoodle cupcakes combining classic flavors of cinnamon and sugar with a light, fluffy cake.
Ingredients
Scale
- 1 box of yellow cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 tablespoon of ground cinnamon (plus extra for topping)
- 1 teaspoon of vanilla extract
- 1/2 cup of granulated sugar (for topping)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Combine the yellow cake mix, water, vegetable oil, and eggs in a large mixing bowl. Mix well until all ingredients are combined and smooth.
- Add the ground cinnamon and vanilla extract to the batter. Stir until fully incorporated.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the topping while the cupcakes bake by combining the granulated sugar and additional cinnamon in a small bowl.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely.
- Sprinkle the cinnamon sugar topping generously over each cupcake.
- Enjoy your freshly baked snickerdoodle cupcakes!
Notes
Store in an airtight container at room temperature for 3-4 days, or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg