Snickerdoodle Cupcakes

– Preheat oven to 350°F and line muffin tin with cupcake liners. Set aside. – In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Stir and then set aside.

In another mixing bowl, beat egg whites with a hand mixer well until  hard peaks form. Fold in butter, buttermilk, white sugar, brown sugar,  vanilla, and sour cream until combined. Do not over mix.

Slowly fold in dry ingredients into wet ingredients.

Once batter is well combined, scoop into lined muffin tins. Bake for 15-17 minutes.

Let cool before frosting.

In a mixing bowl, combine butter. Beat with a hand mixer until well  combined. Slowly add in sugar, cinnamon, salt, and vanilla. Continue to  mix until light and creamy.

Frost snickerdoodle cupcakes with the buttercream frosting.

– Store in an airtight container in the fridge for up to 3 days.

Full recipe at