Merry Christmas everyone! I made these Snickerdoodle cupcakes for our family that visited with us for an early Christmas last weekend. The base is a cinnamon vanilla cupcake, topped with cinnamon cream cheese frosting and sprinkled with cinnamon sugar. With about 2 tablespoons of cinnamon total in the recipe, it is perfect for cinnamon lovers.
This recipe makes quite a few cupcakes, 24-28. It is easily halved if you don’t have a lot of people around and want closer to 12. With the cream cheese frosting, I would only leave these at room temperature for about 3 hours tops. If you don’t eat them right away, refrigerate any that remain.