Snickerdoodle Cupcakes: A Sweet Cinnamon Treat
Indulge in the sweet nostalgia of snickerdoodle cookies transformed into delightful cupcakes with this Snickerdoodle Cupcakes recipe. Perfect for gatherings, special occasions, or a comforting treat alongside your afternoon coffee, these cupcakes boast a soft, fluffy texture with a hint of cinnamon that mirrors the classic cookie favorite. Topped with a rich and creamy cinnamon-infused cream cheese frosting, these cupcakes are sure to satisfy your sweet tooth.
Ingredients
For the Cupcakes:
- All-Purpose Flour: 1½ cups
- Cake Flour: 1½ cups
- Ground Cinnamon: 1 tablespoon
- Baking Powder: 1 tablespoon
- Salt: ½ teaspoon
- Granulated White Sugar: 1¾ cups
- Unsalted Butter: 1 cup (2 sticks), at room temperature
- Eggs: 4 large, at room temperature
- Vanilla Extract: 2 teaspoons
- Whole Milk: 1¼ cups
For the Frosting:
- Cream Cheese: 12 ounces, at room temperature
- Unsalted Butter: ½ cup (1 stick), at room temperature
- Powdered Sugar: 16 ounces, sifted
- Brown Sugar: 2 tablespoons
- Vanilla Extract: ½ tablespoon
- Ground Cinnamon: 1 teaspoon
For the Topping:
- Granulated White Sugar: 2 tablespoons
- Ground Cinnamon: ½ teaspoon
Directions
- Prepare Cupcakes:
- Preheat the oven to 350°F (177°C) and line 28 muffin tins with paper liners.
- Sift together both types of flour, baking powder, salt, and cinnamon in a medium bowl.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until pale and fluffy.
- Add eggs one at a time, fully incorporating after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour mixture. Beat until just combined after each addition.
- Divide the batter evenly among the muffin tins, filling each about 3/4 full.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack before frosting.
- Prepare Frosting:
- Using an electric mixer, blend cream cheese and butter until smooth.
- Gradually add powdered sugar, brown sugar, vanilla extract, and cinnamon. Beat until the frosting is smooth.
- Frost the cooled cupcakes, using a spatula for a smooth finish or a piping bag for a decorative touch.
- Add Topping:
- Mix the topping sugar and cinnamon in a small bowl.
- Sprinkle over frosted cupcakes using a sieve for an even, light dusting.
Nutritional Information
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus cooling
- Calories: 350 kcal per cupcake
- Servings: 28 cupcakes
These Snickerdoodle Cupcakes capture the essence of the beloved snickerdoodle cookie in a fun, cupcake form. Each bite offers a burst of cinnamon and sweet cream cheese frosting that makes these cupcakes hard to resist. Enjoy them freshly baked for a treat that will bring a smile to everyone’s face.
Snickerdoodle Cupcakes
- Total Time: 50 minutes plus cooling
- Yield: 28 1x
Description
Snickerdoodle Cupcakes are a playful twist on the classic cookie, transformed into fluffy cupcakes that are both visually appealing and incredibly tasty. Each cupcake is crowned with a creamy, rich cream cheese frosting, speckled with a dusting of cinnamon and sugar that not only enhances the flavor but also adds a delightful crunch.
Ingredients
Cupcakes:
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon ground cinnamon
1 tablespoon baking powder
½ teaspoon salt
1¾ cups granulated white sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1¼ cups whole milk
Frosting:
12 ounces cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
16 ounces powdered sugar, sifted
2 tablespoons brown sugar
½ tablespoon vanilla extract
1 teaspoon ground cinnamon
Topping:
2 tablespoons granulated white sugar
½ teaspoon ground cinnamon
Instructions
Prepare Cupcakes:
Preheat the oven to 350°F (177°C). Line 28 muffin tins with paper liners.
Sift together all-purpose flour, cake flour, baking powder, salt, and cinnamon in a medium bowl.
In a large mixing bowl, beat butter and sugar with an electric mixer until pale and fluffy. Add eggs one at a time, fully incorporating after each addition. Scrape down the sides of the bowl as needed.
Mix in vanilla extract. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour mixture. Beat until just combined after each addition.
Divide the batter evenly among the prepared muffin tins, filling each about 3/4 full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack completely before frosting.
Prepare Frosting:
Blend cream cheese and butter until smooth using an electric mixer.
Gradually add powdered sugar, brown sugar, vanilla extract, and cinnamon. Beat until smooth.
Frost cooled cupcakes either by spreading the frosting with a spatula or piping it on decoratively.
Mix the topping sugar and cinnamon in a small bowl. Using a sieve, sprinkle over frosted cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350