This is a recipe from my new cookbook (new to me anyway) which I got from http://www.paperbackswap.com (swap books for just the cost of postage, check it out) called “Cupcakes from the Cake Doctor” by Anne Byrn. They were a thank you for Courtney’s friend Kindra and her dad who took Courtney with them the last few days to Zions National Park to hike the Narrows. Cort had a blast and wanted to thank them. We asked Kindra what her dad’s favorite cookie was and she said Snickerdoodle so we decided to do a Snickerdoodle type cupcake. So here’s the cupcake recipe below. You can find the frosting recipe under “Vanilla Buttercream Frosting” on the blog and for these cupcakes I did 1 teaspoon cinnamon extract and 1 teaspoon vanilla extract in the frosting and then I topped them with Pampered Chef Sweet Cinnamon Sprinkles.
1 (18.25 oz) plain yellow cake mix
1 (3.4 oz) vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup oil
1 tablespoon ground cinnamon
1 Preheat oven to 350 (325 for dark pans). Line muffin tins with paper liners.
2 Beat cake mix, pudding mix, milk, oil, eggs and cinnamon on low for 30 seconds, scrape down bowl if needed, then beat on medium for 1 1/2 – 2 minutes. The batter should look thick and well combined. Scoop batter into each lined muffin cup, filling 3/4 full.
3 Bake cupcakes until they are golden and spring back when touched lightly, 18 – 22 minutes. Cool in pans for 5 minutes before removing.