These cookies are so soft on the inside, slightly chewy on the outside and topped with classic cinnamon and sugar goodness. If you love Snickerdoodle Cookies, you're gonna flip for these cupcakes!
1/2 teaspoonbaking powder
4ozcream cheeseroom temperature
For the Cupcakes:
Preheat oven to 350 degrees F. Line a muffin pan with 12 cupcake liners.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.
In another mixing bowl, add the melted butter and whisk in the sugar, buttermilk sour cream and vanilla extract. Add the liquid ingredients to the dry ingredients and mix just until combined.
In another mixing bowl or in the bowl of your stand mixer, beat egg whites until soft peaks form. Fold the beaten egg whites into the batter until combined.
Spoon batter into muffin pan lined with cupcake liners.
Mix sugar and cinnamon together in a small bowl. Sprinkle 1/ 2 teaspoon on the top of the batter of each cupcake. (Save the remaining sugar and cinnamon mix for the frosting.)
Bake for 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cool in pan for 5 minutes. Remove cupcakes from pan and allow to cool completely on racks, about 30 minutes.
For the Frosting:
In a mixing bowl or the bowl of your stand mixer, beat butter and cream cheese on medium speed until well combined. Gradually add the powdered sugar, a little at a time and beat until smooth and creamy. Add vanilla extract and beat to combine.
Frost each cupcake. Sprinkle remaining cinnamon and sugar mix on top of each frosted cupcake
This recipe makes 12 regular cupcakes or 24 mini cupcakes.