Snickerdoodle Cupcakes
Snickerdoodle Cupcakes are a fun twist on the classic cinnamon-sugar cookie that we all adore. They combine a light, tender vanilla cupcake with the cozy flavor of cinnamon that made snickerdoodles so popular.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Oven
Ingredients
Ingredients
- 250 g All-purpose flour
- 300 g Granulated sugar
- 115 g Unsalted butter room temperature
- 2 Eggs large
- 240 ml Milk room temperature
- 10 g Baking powder
- 3 g Ground cinnamon
- 1 g Salt
- 5 ml Vanilla extract
- 125 g Cream cheese room temperature
- 60 g Butter room temperature
- 240 g Powdered sugar
- 2 ml Vanilla
- 1 g Cinnamon pinch
- 30 g Cinnamon sugar for sprinkling
Instructions
- Preheat your oven to 177°C and line a muffin tin with paper liners.
- In one bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and salt.
- In another bowl, beat the butter and sugar until they’re light and fluffy, then add the eggs one at a time, followed by the vanilla.
- Alternate adding the dry ingredients and milk, mixing just until the batter comes together.
- Divide the batter among the liners, filling them about two-thirds full, and bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Beat the butter and cream cheese together until smooth, then gradually add the powdered sugar, vanilla, and a pinch of cinnamon.
- If the frosting seems too thick, add a little milk, one teaspoon at a time, until it reaches a spreadable consistency.
- Pipe or spread the frosting generously on the cooled cupcakes, and for a classic finish, roll them in cinnamon sugar.
Notes
Tip: Don’t overmix the batter after adding the flour. A slight dusting of cinnamon on top adds flavor.