Snickerdoodle Cupcakes!

So I realize I baked this recipe during the fall, but it is still a great recipe! As a college student, I LOVE tweaking recipes that start from a box; that makes life SO much easier! I hope you enjoy it's simple yummy goodness!

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

1 box white cake mix

1 stick melted butter

1 c milk (I used silk light soy milk)

3 eggs

1 tsp vanilla extract

4 tsp cinnamon, divided

2 cans cream cheese icing (or you may use your own recipe)

Leaf Sprinkles (if desired)

1. Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners. In a large bowl, beat together cake mix, butter, milk, eggs, vanilla and two teaspoons of the cinnamon until well blended. Evenly divide batter into muffin cups and bake approximately 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

2. Meanwhile, spoon canned frosting into a medium sized bowl and stir in remaining two teaspoons of cinnamon until well-combined. Frost cinnamon cream cheese frosting onto cooled cupcakes and dust with leaf sprinkles, if desired.

This recipe was derived from The Domestic Rebel.