Snickerdoodle Cupcakes
Snickerdoodle cupcakes bring the best of both worlds to the table: The cinnamon punch from Snickerdoodle cookies and the soft, fluffy mouthful of cupcakes. The cinnamon vanilla swirls add a buttery and spicy touch to finish it off.
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Servings: 18
Calories: 372kcal
Ingredients
Cupcakes
- 2 ½ cups all-purpose flour (leveled)
- ¾ cup butter (unsalted)
- ¾ teaspoon baking powder
- About ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 ¼ cups granulated sugar (divided)
- 2 large eggs
- ½ cup sour cream or yogurt
- 1 ¼ cups milk (at room temperature)
- 3 teaspoons ground cinnamon
- 1 ½ tablespoons vanilla extract
Cinnamon Frosting
- 1 ½ cups butter (unsalted, at room temperature)
- 4 ½ - 6 cups confectioners’ sugar
- ½ cup half-and-half or heavy cream
- 3 teaspoons vanilla extract
- 1 ½ tablespoons ground cinnamon
- A pinch of salt
Instructions
- Let the oven preheat to 350°F (177°C). Prepare two 12-count muffin pans and place 18 liners. Mix flour, baking soda, baking powder, and salt in a bowl and put it aside.
- Put ¾ cup of butter in a microwave-safe bowl and microwave it to melt the butter. Stir in 1 ½ cups of sugar to create a gritty mixture. Let it cool down for 2-3 minutes before tossing in yogurt, milk, egg, and vanilla extract. Then, gradually mix it with the dry ingredients in step 1 to create a thick batter.
- Whisk 3 teaspoons of ground cinnamon and the remaining ¾ cup of sugar in another bowl. Alternate between 2 tablespoons of batter and 1 teaspoon of sugar-cinnamon mixture until filling up to ¾ of each liner, finishing with a teaspoon of sugar-cinnamon mix.
- Bake for 19 to 21 minutes and let them cool down.
- Beat 1 cup of butter on high speed using a handheld or electric mixer for 1 minute.
- Dump in cream, confectioners’ sugar, and vanilla extract and continue mixing on low speed for 30 more seconds. Then, beat them at high speed for 3 minutes. Toss in more sugar to fix too thick frosting and cream for too thin one. Sprinkle some salt if it’s too sweet.
- Divide the frosting into 2 halves and mix one part with 1 ½ tablespoons of cinnamon. Fill both parts into a piping bag with a piping tip and frost the cupcakes.
Notes
- Put cupcakes in an airtight container and store them at room temperature for 3 days or in the fridge for 5 days.
- Use a toothpick to check the doneness. It should come out with some moist crumbs.
- Make the cupcakes and frosting 1 day ahead, but hold off on the piping.
Nutrition
Calories: 372kcal | Carbohydrates: 63.6g | Protein: 3.9g | Fat: 10.4g | Saturated Fat: 6.1g | Cholesterol: 65mg | Sodium: 216mg | Potassium: 546mg | Fiber: 7.9g | Sugar: 39.5g | Calcium: 347mg | Iron: 2mg
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