Description
These Snickerdoodle Cupcakes are soft, fluffy, and bursting with warm cinnamon flavor. Topped with a luscious cinnamon swirl cream cheese frosting and a sprinkle of cinnamon-sugar, they perfectly capture the classic snickerdoodle cookie taste in cupcake form, making them an irresistible treat for any occasion.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or buttermilk
Cinnamon Swirl Frosting
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 tablespoon milk or heavy cream (optional, to adjust consistency)
Garnish
- Ground cinnamon and sugar mix
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside for later incorporation.
- Cream the Butter and Sugar: Using a hand or stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing the batter.
- Fill the Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cupcakes cool in the pan for 5 minutes.
- Cool the Cupcakes: Transfer the cupcakes to a wire rack to cool completely before frosting to prevent the frosting from melting.
- Make the Cinnamon Swirl Frosting: In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar one cup at a time, beating well after each addition until the frosting is fluffy. Mix in the vanilla extract and ground cinnamon. If the frosting is too thick, add 1 tablespoon of milk or heavy cream to achieve desired consistency.
- Frost the Cupcakes: Once the cupcakes are fully cooled, frost them generously using a piping bag or spatula for an attractive finish.
- Garnish and Serve: Sprinkle a cinnamon-sugar mix on top of each frosted cupcake for an extra layer of flavor and visual appeal. Serve and enjoy your delicious snickerdoodle cupcakes!
Notes
- Ensure the cupcakes are completely cooled before frosting to avoid melting the frosting.
- You can substitute buttermilk for whole milk to add extra moisture and slight tanginess to the cupcakes.
- If you prefer a stronger cinnamon flavor, increase the cinnamon in the batter or frosting slightly.
- Use room temperature ingredients for better mixing and texture.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes back to room temperature before serving for best flavor and softness.
