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Snickerdoodle Cupcakes

Updated on July 21, 2013


  • 2 Sticks Butter
  • 1 Cup Brown Sugar
  • 1 Cup White Sugar
  • 2 Eggs
  • 1 Cup Plain Yogurt
  • 2 Teaspoons Vanilla Extract
  • 3 Teaspoons Cinnamon
  • 1 Teaspoon Ginger
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 6 Tablespoons Butter, (FOR ICING)
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Powdered Sugar
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Cocoa Powder
  • 1 Teaspoon Cinnamon


  1. Preheat your oven to 350 degrees and In a bowl cream together both Sugars and the Butter. Add in the Eggs, Yogurt and Vanilla.
  2. In a separate bowl mix together the flour, Cinnamon, Baking Powder, Ginger, and Salt. Add both mixtures together and blend well.
  3. Pour into a 12 Cup-cupcake tin (with cupcake liners) and bake for 20 to 25 minutes or until it passes "toothpick test". Allow cupcakes to cool.
  4. To prepare Icing: Cream together Butter, Powdered Sugar, Vanilla, and Cream. Once creamed together beat in the Cocoa Powder and Cinnamon. If the consistency is too wet add in more Powdered Sugar or if it comes out too dry add a few drops more Cream.
  5. Spread Icing over the cupcakes and enjoy a tasty Snickerdoodle! :)
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