Holiday treat #2: Snickerdoodle Cupcakes

Saturday, July 2, 2011

Yep, everything you love about a snickerdoodle cookie but baked into a cupcake! It's not very often that I get to make actual snickerdoodles, mainly because Stephen isn't a big fan of cinnamon. But a few days ago I thought I'd give these cupcakes a try. I mean, who doesn't love a good cupcake? They baked up nicely, with a tender moist crumb and full of cinnamon flavor. I decided to top these with a melt in your mouth cinnamon buttercream. They were heavenly! A huge hit with everyone who tried them, including Stephen ;)

Snickerdoodle Cupcakes
1½ c. all-purpose flour
1½ c. cake flour, sifted
1¼ c. sugar
½ c. brown sugar
16 tbsp. (2 sticks) unsalted butter, room temperature
1¼ c. milk
4 large eggs

1 tbsp. baking powder
3/4 tsp. salt
1 tbsp. ground cinnamon

2 tsp. vanilla extract

1. Preheat the oven to 350° F.
2. Combine flours, baking powder, salt and cinnamon in a medium bowl and whisk to combine.
3. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla.
4. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
5. Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes.
Adapted from Recipe Girl, Snickerdoodle Cupcakes | Makes approximately 24 cupcakes

Melt in Your Mouth Cinnamon Buttercream
1 c. butter, room temperature
3 tsp. whole milk (I used 1% and it turned out just as tasty
4 c. powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon (King Arthur Flour's Vietnamese cinnamon is perfect for this!)

1. Make sure butter is at room temperature. In the bowl of a stand mixer, beat butter on high speed for 3 minutes until creamy. Add sugar one cup at a time. Then add milk one teaspoon at a time. Once incorporated, add vanilla and cinnamon. Beat on high for 5 minutes.
2. Use a rubber scraper (spatula) to scoop into a piping bag (if you don't have one, a Ziplock bag works great). Once in the bag, cut the tip (or corner) to create an opening. Then pipe onto cupcakes in a circular motion starting at the outside working in. Dust with additional cinnamon.
(One batch makes enough to frost 24 cupcakes)


  1. Cupcakes cupcakes who can resist a cupcake!! Looks so Yummy!! Thanks for sharing on SweetTalkin' Sunday :°)

  2. This is the perfect cupcake for me.
    I have to make it and I must pin-it!
    Thanks so much for sharing this recipe

  3. Yum. I'm a fan of anything Snickerdoodle...

  4. Looks amazing! I am a new follower.

  5. Yum, yum, and yum!!! I love the taste of snickerdoodle.

  6. These sound awesome! I'm pinning this so I can make it ASAP! I'm a new follower! I would love for you to link this to my link party! I know my readers will love it too.

  7. CONGRATULATIONS!!! Your recipe is being featued today on Menu & Party Idea Round Up from Cast Party Wednesday #41!
    Thanks for sharing your recipe with us! ---Sheryl---

  8. These look amazing! My son-in-law loves snickerdoodle cookies, so I'm going to HAVE to try these for him.

  9. These look delicious!! I'm pinning!!


  10. How I love a snickerdoodle. Love this cupcake!

  11. Wow, I want one! It looks lovely and I'm sure delicious too!
    Thanks so much for sharing this at Pin It and Win It Wednesday! Hope you will join us again tomorrow evening!

  12. I have come to the conclusion that food blogs are insanely dangerous for me! I'm going 'sweets crazy' this week apparently. I absolutely love snickerdoodle cookies and I've been dying to do cupcakes since it's been quite a while.

    Thanks for the recipe! :)

  13. This and the brownies look AMAZING! *faint*


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