Who doesn't love snickerdoodles? I sure do. So when I saw this recipe on Pinterest, I knew I had to try it! Since I've made them, I can't find the recipe on Pinterest anymore, so I decided I would repost it here.The original recipe wasn't gluten free, so I altered it to be gluten free (and dairy free, but I'll just post the gluten free recipe here).
Ingredients:
CUPCAKES
2 3/4 gluten free flour (Jules or Namaste)
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup butter
1 2/3 cups granulated sugar
5 large eggs
2 1/2 tsp. pure vanilla
1 1/4 cups milk
CINNAMON FROSTING
1 cup butter, softened
3-4 cups powered sugar (I used 3)
1/4 cup whipping cream
2 tsp. pure vanilla
pinch of salt
1 tbsp. cinnamon
optional: cinnamon sugar to sprinkle on top
Instructions:
CUPCAKES
1. Preheat oven to 350F degrees.
2. In medium bowl, mix flour, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, beat butter with mixer on medium speed for 30 seconds. Gradually add sugar, and beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture and milk, beating until just blended.
4. Pour batter (about 1/4 cup) into each muffin tin.
5. Bake 18-20 minutes, cool for 5 minutes before removing.
FROSTING
1. Beat the softened butter on medium speed for about 2 minutes until smooth and creamy. Add powdered sugar, cream, vanilla, and a pinch of salt and beat for 3 minutes. Add the cinnamon and beat until combined.
