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    You are in: Home / Recipes / Snickerdoodle Cupcakes Recipe
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    Snickerdoodle Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Redsie's Note:

    Martha Stewart recipe adapted by Bakerella! Makes 12 cupcakes and 12 mini-cupcakes

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Line regular and miniature cupcake trays with paper liners.
    3. 3
      In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
    4. 4
      In a mixer, cream butter and sugar on medium for about 2 minutes.
    5. 5
      Add eggs, one at a time and mix until combined.
    6. 6
      Add vanilla and mix until combined.
    7. 7
      Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
    8. 8
      Fill baking cups about 3/4 full.
    9. 9
      Bake for about 15-20 minutes.
    10. 10
      Remove cupcakes from trays and let cool.

    Ratings & Reviews:

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    Nutritional Facts for Snickerdoodle Cupcakes

    Serving Size: 1 (44 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 142.3
     
    Calories from Fat 55
    38%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 38.4 mg
    12%
    Sodium 76.3 mg
    3%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 11.2 g
    44%
    Protein 2.1 g
    4%

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