Hey JavaCupcakers! Happy Snickerdoodle Week! I’m here with the thing we do best … cupcakes! :)
I baked these for a student event at work and everyone loved them! Something about snickerdoodles that brings out the happiness in folks ;) I think it’s cause they’re sort of like Cinnamon Toast Crunch yum & yum. I preferred the mini version of these Cupcakes, just because they were SOOOOO stinkin’ cute, but the regular cupcakes were fun too because they crackled a little bit at the top so they sort of looked like a snickerdoodle cookie!
Just an FYI, the Martha Stewart recipe I used from her Cupcakes book, calls for her 7-minute frosting. I didn’t read super great things about the pair, so I decided to use a cream cheese frosting, topped off with a cinnamon/sugar sprinkling. I loved it and so did everyone else. If you decide to use the 7-minute frosting, please let me know what you think :)
Snickerdoodle Cupcakes (Martha Stewart’s Cupcake Book)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self- rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Yield: 28 cupcakes (or 1 1/2 dozen regular & 1 dozen mini cupcakes)
- Preheat oven to 350F. Line muffin pans with cupcake liners.
- In a medium sized bowl, sift together both flours, baking powder, salt and cinnamon.
- In a standing bowl mixer, with the paddle attachment, on medium-high cream together butter and sugar until light and fluffy, 2-3 minutes.
- Add eggs, one at a time, scraping down the sides of the bowl, as needed. Beat in the vanilla.
- Reduce speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour.
- Mix until combined.
- Evenly divide batter among cupcake liners, filling 2/3 way full. Sprinkle cupcakes with a mixture of cinnamon and sugar (1 teaspoon cinnamon/2 tablespoons sugar). Bake, rotating tins halfway through, until a cake tester comes out clean, about 20 minutes (modify to about 10 minutes for mini cupcakes) Transfer cupcakes to a wire rack to cool completely.
*Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.
Cream Cheese Frosting
- 8 ounces (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 3/4 teaspoon pure vanilla extract
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
- Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
- Pipe with a large round tip. Sprinkle with remaining cinnamon/sugar mixture.
- Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving.