cinnamon cupcakeLike pretty much every kid, my son is a huge cookie lover. And by far, one of his absolute favorites is snickerdoodles, probably because he's a huge lover of all things cinnamon.

And I always love when I find a recipe that puts a fun twist on a dessert he adores, which is why I can't wait to test out these deilsh looking snickerdoodle cupcakes from Betty Crocker.

(OMG. His favorite cookie magically turned into a cupcake? He'll freak when he tastes these things!)

I can't wait to see his little face light up when I whip up a batch of these as a surprise after school treat. There's no way he'll be able to eat just one!

(On second thought, maybe it's best if I save this recipe for the weekend when he has ample time to come down from a sugar high.)

And I'm sure if you give these babies a whirl, and everyone in your household will be just as impressed as my little guy.

More from The Stir: Super Adorable Ice Cream Cone Cupcakes Recipe

Snickerdoodle Cupcakes

Cupcakes

2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 cup shortening

1 2/3 cups granulated sugar

5 egg whites

2 1/2 teaspoons vanilla

1 1/4 cups milk

Frosting

6 cups powdered sugar

2 teaspoons ground cinnamon

2/3 cup butter or margarine, softened

1 tablespoon vanilla

2 to 4 tablespoons milk

Garnish

2 teaspoons granulated sugar

1/2 teaspoon ground cinnamon

Directions

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally.

Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Beat in 1 tablespoon vanilla and 2 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cooled cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted cupcakes.

 

Image via iStock