Snickerdoodle Cupcakes

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Snickerdoodle Cupcakes
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  1. 1 package Pillsbury® Moist Supreme® Classic White Premium Cake Mix
  2. 1/2 teaspoon McCormick® Ground Nutmeg
  3. 2-1/2 teaspoons McCormick® Ground Cinnamon
  4. 1 cup water
  5. 1/3 cup Crisco® Pure Vegetable Oil
  6. 3 large eggs
  7. 1 can Pillsbury® Easy Frost™ Velvety Cream Cheese Flavored No-Fuss Frosting
  8. Cinnamon sugar,* for garnish
  1. HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
  2. COMBINE cake mix, nutmeg, cinnamon, water, oil and eggs in large bowl with electric mixer on medium speed until moistened. Beat on medium speed 2 minutes. Fill baking cups 2/3 full.
  3. BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
  4. To frost cupcakes: DEPRESS nozzle on frosting can to make large frosting star in the center of each cupcake, and then while releasing nozzle quickly pull frosting up and away forming a curl. Surround large center frosting star with 8 smaller frosting stars along the outside edge of cupcake. Sprinkle with cinnamon sugar.
  5. TIP Cinnamon sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.
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