Why you’ll love these snickerdoodle cupcakes:
Quick: Delicious: Creative:
Ingredient Notes:
Gluten-Free Flour: For this recipe, I’ve used Bob’s Red Mill 1:1 Gluten-Free Flour to make these snickerdoodle cupcakes gluten-free. You could also use regular flour as well if that’s what you have on hand. Just make sure you always check the conversions to ensure you are substituting the right amount of flour for the recipe. Not everything is 1:1. Buttercream: The buttercream icing for this recipe is made with egg whites, sugar, and vanilla. Buttercream is used for usually filling, coating, or decorating cakes or cupcakes. You can also flavor buttercream in various ways like with chocolate, fruits, or other liquid extracts other than vanilla, however, I love these snickerdoodle cupcakes with vanilla.
How to make snickerdoodle cupcakes:
Buttercream Tip: Scoop out some of the centers of the cupcake and fill it with caramel sauce for a delicious surprise. Can I do a different flavor of icing? Yes! This buttercream recipe is an amazing base for so many flavors- add melted chocolate or lemon juice + zest or peppermint extract or anything you wish! Get creative and use this buttercream for your next cake or cupcakes! Can I use this recipe to make a cake? You can even make these snickerdoodle cupcakes into a 2 layer 8-inch cake! Monitor baking time-testing with a toothpick for doneness. Storage: Store cupcakes in the fridge in an airtight container for 3 – 4 days or in the freezer for 1 month.
Other sweet recipes you’ll love:
Homemade Peanut Butter Cups Vegan Cinnamon Bun Bread Vegan Cashew Chocolate Mousse Cake Chocolate Chunk Vegan Blondies
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