Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Start by preheating the oven to 350.  Line 2 - 12 count cupcake pans with cute paper liners.  

Cake Ingredients

1 box white cake mix

1 stick unsalted butter, melted

3 eggs, beaten

1 tsp. pure vanilla

2 tsp. ground cinnamon

Icing Ingredients

1 stick unsalted butter, softened to room temp.

3-3/4 cups confectioners sugar

3 tbsp. milk

1 tsp. pure vanilla

1 tsp. ground cinnamon

In a large mixing bowl, blend the cake ingredients, scraping down the sides with a rubber spatula, until well mixed.  Using a ice cream scoop, fill each liner about 2/3 full.  

Bake cupcakes until golden and a toothpick comes out clean, about 15 to 20 minutes.  Cool cupcakes completely on wire racks before icing them.

To make the icing, blend the room temperature butter in a bowl until fluffy.  Add confectioners sugar, milk, vanilla and cinnamon.  Blend on low until sugar is incorporated, about 1minute.  Increase mixer speed to medium and continue to mix icing until light and fluffy.  Add another teaspoon of milk if icing seems stiff.  Now it's time to spread the icing goodness onto the cupcake goodness.   Lick the bowl.