Snickerdoodle Cupcakes recipe

Hey everyone, today i will share Snickerdoodle Cupcakes recipe with you !

Only 3 1/2 days of school left.  I’m not sure if I should be elated or terrified.  I’m leaning towards terrified.

Let’s focus on Snickerdoodle cupcakes with cinnamon frosting , shall we.
I have a new favorite cupcake!
Snickerdoodle Cupcakes Recipe

Oh my freakin’ WORD!  Where have these babies been all my life?!  My chocolate-only-lovin’ boy was impressed with these as well.  =Huge!

I’ve always liked Snickerdoodle cookies, but I’m not sure I would pick them over a more flashy option.  Hello…Triple Chocolate Chunk Cookies or Double Fudge Oreo Crunch Cookies or even Pretzel M&M Cookies.  It’s another story with the cupcake version of this cookie.  Good grief.  Delicious!

Make some soon!

Snickerdoodle Cupcakes
by Brandy’s Baking
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients (24 cupcakes)

    For the Cupcakes

    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups cake flour
    • 1 Tbsp baking powder
    • 1/2 tsp salt
    • 1 Tbsp ground cinnamon
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 3/4 cups sugar
    • 4 large eggs, at room temperature
    • 2 tsp pure vanilla extract
    • 1 1/4 cups whole milk

    For the Frosting

    • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
    • 4 oz. cream cheese, softened
    • 1/2 tsp salt
    • 1 1/2 tsp pure vanilla extract
    • 3/4 tsp cinnamon
    • 4 cups confectioners’ sugar
    • 3-5 Tbsp whipping cream
    Instructions :

    Make the Snickerdoodle cupcakes:

    Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and cinnamon.
    With an electric mixer on medium speed, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
    Divide batter evenly among lined cups, filling each about three-quarters full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in tins for 10 minutes then remove cupcakes to wire rack to cool completely.

    Make the cinnamon  frosting:

    With an electric mixer, cream together the butter and cream cheese. Blend in salt, vanilla and cinnamon. Add confectioners’ sugar and mix well. Mix in whipping cream, one tablespoon at a time, until mixture is spreadable. Frost cupcakes.

    Source: Cupcakes-Martha Stewart’s Cupcakes, Frosting- Brandy’s Baking original concoction 🙂

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