Snickerdoodle Cake

I made this recipe into cupcakes because they're easier to serve and fun to eat! This recipe is from The Cake Mix Doctor cookbook. I love this book because the recipes are so easy by just using a cake mix but each one is unique and tastes like it's made from scratch.

1 package (18.25 oz) plain white cake mix

1 cup whole milk

8 TBS (one stick) melted butter

3 large eggs

1 tsp vanilla

2 tsp cinnamon

If making a round 2 layer cake, 2 9-inch round pans. Greased and floured. I made 24 cupcakes.

Preheat oven to 350 degrees (same for cupcakes) Rounds bake for 27 - 29 minutes. My cupcakes baked for 27 minutes but I would test them at 25.

Cinnamon Frosting (so easy and delicious, leftovers are yummy on graham crackers!)

1 stick of room temp. butter

3 3/4 cups confectioners' sugar, sifted (I got to use Grandma Schu's old sifter!)

3 to 4 TBS milk (I used the whole milk I used in the cake)

2 tsp vanilla

1 tsp cinnamon

Beat butter in your mixer on low for 30 second until fluffy. Add confectioners' sugar, 3 TBS milk and vanilla. Blend on low until sugar is incorporated, 1 minute. increase speed to medium until light and fluffy. Add another TBS of milk if needed. Once mixed, add cinnamon. (The book says to only add 1 tsp of vanilla if you're adding the cinnamon but I added 2 and it was still delicious) I had a lot left over when I did the cupcakes but this recipe covers a 2 or 3 layer cake which I have also made.