Oct 19, 2010

Snickerdoodle Cupcakes

The other day, I had a hankering for something with Snickerdoodle flavor but I didn't want a cookie. I started searching for cupcakes and found this recipe, realized that I had all of the ingredients but also realized that cupcakes just weren't in the cards that day. I wasn't going to have time to make them, let them cool and then ice them. So I made these muffins and they were delicious! But, a few days later, I still wanted the cupcakes. And I had the time!

I am so, so glad that I made them. They have a delicious Snickerdoodle flavor but in a light, fluffy cake! I was torn on how to ice them, but after a post on What's Cookin?, I decided to go with vanilla buttercream versus cinnamon and sugar buttercream. There were a few suggestions to use cream cheese buttercream and that would be delicious, but I didn't have enough cream cheese (for shame!).

I sent many of these to work with James and he said they everyone loved them! They are a perfect fall cupcake!

Snickerdoodle Cupcakes
As seen on
Telly's Tasty Tidbits, originally from Martha Stewart

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk

1. Preheat oven to 350 degrees and prepare cupcake pans with liners. Sift together flours, baking powder, salt and cinnamon. Set aside.
2. In the bowl of an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. Beat in the vanilla.
3. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour. Beat until combined.
4. Fill your prepared cupcake pans 3/4 full. Bake, rotating halfway through, until a cake tester inserted into the center comes out clean, 18-20 minutes.
5. Transfer cupcakes to a wire rack to cool completely before frosting.

Easy Vanilla Buttercream
As seen on Made in Melissa's Kitchen

20 tbsp. (2 ½ sticks) unsalted butter, softened
2 1/2 cups confectioners’ sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
3. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Makes 3 cups.

3 comments:

Melissa said...

I love this buttercream! Your cupcakes look so perfectly frosted! :)

Laura.ModernHousewife said...

I love snickerdoodle cookies, so I am definitely going to have to make these. Yummy!

Laura.ModernHousewife said...

I love snickerdoodle cookies, so I am definitely going to have to make these. Yummy!

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