Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Cinnamon-sugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting.

Ingredients

Cupcakes

• 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup (60g) yogurt or sour cream, at room temperature
• 3/4 cup (180ml) milk, at room temperature
• 1 Tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon

Cinnamon-Swirl Frosting

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 3–4 cups (360-480g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
   
• 2 teaspoons pure vanilla extract
• salt, to taste
• 1 Tablespoon ground cinnamon
• 12 snickerdoodles, mini size (read above for how to make them mini-sized)

Instructions