Snickerdoodle Cupcakes

• Snickerdoodle Cupcakes
• 1 package plain white cake mix or yellow cake mix
• 3 large eggs
• 1 cup milk
• 1/2 cup butter, melted
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• Snickerdoodle Frosting Recipe
• 1/2 cup softened salted butter
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• pinch of salt
• 3 3/4 cups powder sugar
• 1/4 cup brown sugar
• add milk 2 tablespoons at a time until you reach the consistency you desire

1. Preheat oven to 350 degrees. Place cupcake liners in pan (I always set out 24 regular sized, sometime I get 24 sometimes less. I have often found it depends on the cake mix). Mix together cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl for three minutes. Scrape bowl half way through. Pour batter into muffin pans. Bake 15-20 minutes. Check at 15 minutes. Do not overbake. Allow the cakes to cool completely.
2. Now for the frosting! It is divine.
3. Mix butter until fluffy and slowly and in sugars and other ingredients. Blend for about a minute with electric mixer until fluffy. Place frosting in a pastry bag fitted with a large star pastry tip. Pipe frosting onto cupcakes. This time I made a mixture of regular and mini cupcakes. I ended up not having enough frosting and made another batch.

cupcakes, white cake, eggs, milk, butter, vanilla, ground cinnamon, frosting, butter, vanilla, cinnamon, salt, sugar, brown sugar, milk

Taken from www.epicurious.com/recipes/member/views/snickerdoodle-cupcakes-51158081 (may not work)