These Snickerdoodle Cupcakes with Cinnamon Buttercream are warm and cinnamony and perfect for your Easter dessert table!
In a small bowl, mix sugar and cinnamon until well blended. Set aside.
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 2-3 minutes. Add egg and mix until well blended. Add vanilla and beat an additional 1 minute. With a spatula add the flour mixture until just combined, then add the 2/3 cup milk being careful not to over mix.
Spoon batter into liners about 2/3 full. Sprinkle tops of batter with some of the cinnamon sugar topping. Bake for 18-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Remove from oven and let cool on wire rack. After cupcakes are totally cooled, frost with cinnamon buttercream.
In the bowl of a stand mixer combine butter, confectioners' sugar and cinnamon. Beat on low speed until blended, about one minute. Add the vanilla and the milk, starting with two tablespoons, and increase speed to medium and continue to beat for 4 minutes until smooth and creamy. Add more milk if needed to get to desired spreading consistency. Frost cupcakes. Sprinkle tops of cupcakes with some of the cinnamon sugar mixture.