Snickerdoodle Cupcakes

Ingredients

Cupcakes

• 1 (18.25 ounce) box plain white cake mix*
• 1 cup whole milk
• 1 stick (1/2 cup) butter melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

Frosting

• 1 stick butter
• 3 3/4 cups confectioners' sugar
• 3 to 4 tablespoons milk
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon

Instructions

1. Heat oven to 350 degrees. Place liners in a cupcake tin.

Cupcakes

1. Place cake mix, milk, melted butter, eggs, vanilla extract and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).
2. Pour into muffin liners and bake for 22 to 25 minutes.
3. Allow to cool completely before frosting.

Frosting

1. Beat butter until fluffy.
2. Add remaining ingredients and mix well.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.