Snickerdoodle Cupcakes

• Vegetarian

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1 2/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 3 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 4 oz Butter
  • 3/4 cup Buttermilk
  • 4 oz Cream cheese
  • 1/4 cup Sour cream

Found on realhousemoms.com

Description

Ingredients

• 1 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 cup sugar
• 3/4 cup buttermilk (or whole milk)
• 1/4 cup sour cream
• 2 teaspoons vanilla
• 2 egg whites
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 4 ounces (1/2 cup) butter, room temperature
• 4 ounces cream cheese, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla

Directions

• Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini).
• In a mixing bowl, combine flour, baking powder, baking soda, and salt.
• In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
• With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
• Spoon batter into cupcake liners (I like to use an ice cream scoop).
• Mix sugar and cinnamon together and sprinkle 1/2 teaspoon on the top of batter. Reserve remaining.
• Bake for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.) Leave in tin for a couple minutes until able to remove onto rack. Cool completely before frosting.
• In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla extract.
• Place frosting in a piping bag fitted with an M1 tip. Swirl frosting on top of the each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.