Lots of creamy, cinnamon goodness

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These delicous snickerdoodle cupcakes are flavored with cinnamon and topped with a creamy frosting.
These delicous snickerdoodle cupcakes are flavored with cinnamon and topped with a creamy frosting.
Lisa Boykin Batts | Times

It was 2007 when I first made a snickerdoodle cake. I remember how much my family loved the subtle cinnamon flavor and buttery frosting of this delicious dessert.

My sister, Susan, had told me about the cake, which had its origins with Ann Byrn of “Cake Mix Doctor” fame.

I made the recipe a few times and even shared it in my food column. But it had been years since I bought a white cake mix and made this delicious dessert.

Our weekend plans for a trip to the Outer Banks were dropped at the last minute, thanks to a coastal storm, so I had more time to work in the kitchen. In fact, I not only made this recipe but two other new ones that you will hear about in coming weeks.

But back to the snickerdoodle cake.

I wanted to share some treats with two neighbor families, so instead of making this recipe as a cake, I made cupcakes.

The cake is simple to make, using a stick of melted butter instead of oil, and milk instead of water. Vanilla and cinnamon are mixed in as well.

The frosting I used is one Susan and I came up with 11 years ago, and I think it’s what makes these cupcakes so good. The cupcakes smelled delicious as they cooked, and my granddaughter and I were nibbling before the cupcakes had even cooled. She wasn’t born when I first made this recipe, so it was new to her. She ate two without the frosting the first day and a third as a morning snack on Sunday.

My husband and I thoroughly enjoyed our frosted cupcakes. So did my next-door neighbor, who messaged me after eating hers. She and I agreed that the moist cupcakes are a nice change from the expected vanilla and chocolate cupcakes we often eat. I love cinnamon, so they are especially good to me.

If you’d like a special treat, I highly recommend this delicious recipe as either a cake or cupcakes. Not only would it be good for a birthday party or company dinner, but it would be perfect for an Easter dessert as well.

Snickerdoodle Cupcakes

It has been more than 10 years since I first made this recipe. This time, I tried it as cupcakes.

1 package white cake mix

1 cup milk (I used fat-free)

1 stick butter, melted

3 eggs

1 teaspoon vanilla extract

2 teaspoon cinnamon

Cinnamon Buttercream Frosting:

4 tablespoons softened butter

3 cups powdered sugar

2-3 tablespoons milk (start with 2 and add if needed)

1 teaspoon vanilla

1 teaspoon cinnamon

For cake: Preheat oven to 350 degrees. Place 24 cupcake liners in muffin tin.

Mix cake mix, milk, melted butter, eggs, vanilla and cinnamon with an electric mixer on low until ingredients combine. Increase speed to medium for 2 minutes until thoroughly mixed.

Pour batter into muffin tins and bake at 350 degrees for 18-20 minutes.

Let cool on wire rack.

Frosting: Mix butter until fluffy; add powdered sugar, milk, vanilla and cinnamon. Blend on low until desired consistency for spreading. Add extra milk or sugar if needed.

Frost cooled cupcakes.

If you’re rather make this as a cake, follow the baking instructions on the back of the cake mix box.

Cake from “Cake Mix Doctor” Ann Byrn