Description
Snickerdoodle Cupcakes bring cinnamon-sugar magic straight from classic American bakeries to your kitchen. Delicate vanilla cake topped with silky cinnamon buttercream creates a nostalgic dessert perfect for sweet moments you’ll savor.
Ingredients
Scale
Cake Ingredients:
- 1¾ cups granulated white sugar
- 1 cup (2 sticks/226 grams) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1¼ cups whole milk
Baking Essentials:
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Frosting Components:
- 16 ounces (454 grams) powdered sugar, sifted
- 12 ounces (340 grams) cream cheese, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ tablespoon vanilla extract
Topping:
- 2 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C) and arrange paper liners in two standard muffin trays to accommodate 24 cupcakes.
- Sift all-purpose flour, cake flour, baking powder, salt, and ground cinnamon together in a medium mixing bowl, ensuring uniform ingredient distribution.
- Utilize an electric mixer to cream unsalted butter and granulated sugar until the mixture transforms into a light, airy, and pale consistency.
- Introduce eggs individually into the creamed mixture, thoroughly blending each one before adding the next, and periodically scrape down the bowl’s sides to maintain even incorporation.
- Gently fold vanilla extract into the batter, creating a smooth and fragrant base.
- Alternate between adding portions of the dry flour mixture and whole milk to the butter mixture, beginning and concluding with flour, mixing minimally after each addition to prevent overworking the batter.
- Distribute the batter evenly among prepared muffin liners, filling each approximately 3/4 full to allow proper rising during baking.
- Bake for 18-22 minutes, verifying doneness by inserting a clean toothpick into the cupcake’s center; if it emerges without wet batter, remove from oven.
- Transfer cupcakes to a wire cooling rack, allowing them to reach room temperature completely before frosting.
- For frosting, blend softened cream cheese and unsalted butter using an electric mixer until achieving a smooth, lump-free consistency.
- Gradually incorporate powdered sugar, brown sugar, ground cinnamon, and vanilla extract, beating until the frosting becomes light and fluffy.
- Apply frosting using either a spatula or piping bag, covering each cupcake generously.
- Create a final garnish by mixing granulated sugar and ground cinnamon, then delicately dusting the frosted cupcakes using a fine-mesh sieve for an elegant finishing touch.
Notes
- Capture the essence of homemade comfort with these delightful Snickerdoodle Cupcakes that blend classic cookie flavors into a soft, tender cupcake experience.
- Precise flour sifting ensures a light, airy texture that makes these cupcakes melt effortlessly in your mouth with each delectable bite.
- Cream cheese frosting adds a luxurious, tangy richness that perfectly complements the warm cinnamon undertones throughout the cupcake.
- Carefully mixing ingredients prevents overmixing, guaranteeing a tender crumb that remains moist and flavorful after baking.
- Dusting cinnamon sugar on top provides a nostalgic finishing touch that echoes the beloved Snickerdoodle cookie’s signature coating.
- Serving these cupcakes at room temperature maximizes their incredible flavor and allows the frosting to shine in all its creamy glory.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 28
- Calories: 385 kcal
- Sugar: 34 g
- Sodium: 234 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 0.5 g
- Protein: 3.5 g
- Cholesterol: 67 mg