These Snickerdoodle cupcakes are candy and spiced identical to a chewy Snickerdoodle cookie! They’re gentle and buttery cinnamon cupcakes topped with tall swirls of cinnamon buttercream frosting and glowing cinnamon sugar.
Why You’ll Love This Snickerdoodle Cupcakes Recipe
My husband is a Snickerdoodle fanatic, and it’s laborious to rival an ideal, chewy Snickerdoodle cookie when it’s the true deal. However these Snickerdoodle cupcakes blew us away! They’re swirled with cinnamon buttercream and ultra-moist. Nobody can resist this cupcake recipe in my home. I simply know you’ll go loopy for them, too. Right here’s why:
Candy and spiced. Snickerdoodle taste is a scrumptious mixture of sugar cookie-meets-warm cinnamon. Baked right into a comfortable, fluffy cupcake, it’s completely mouthwatering. There’s simply sufficient sweetness and spice with out one overpowering the opposite.
Fast to make. The batter comes collectively shortly, and these cupcakes don’t take an entire lot of time within the oven, both. It’s an excellent factor as a result of your kitchen will odor so unimaginable, you’ll need these in your mouth ASAP.
Newbie-friendly. Even for those who’re new to baking cupcakes from scratch, this Snickerdoodle cupcake recipe is a superb place to start out. I’ll stroll you thru the (straightforward) steps to make good cupcakes topped with a buttery frosting swirl.
These Snickerdoodle cupcakes are stuffed with sugar, spice, and every thing good in regards to the basic cookie recipe. Listed below are my notes on what you’ll want. Scroll to the recipe card under the submit for a printable components listing.
Dry Elements – You’ll want flour, baking powder, sugar, and salt.
Cinnamon – You may’t make a Snickerdoodle-themed dessert with out it!
Butter – Salted or unsalted butter, melted and cooled a little bit earlier than you begin.
Eggs and Vanilla – Deliver your eggs to room temperature beforehand for finest outcomes. For essentially the most genuine taste, go for actual vanilla extract over imitation.
Milk – Both entire milk or 2% milk.
Cinnamon Sugar – Made by combining granulated sugar with floor cinnamon. I prefer to make an enormous batch of cinnamon sugar and maintain it in jars within the pantry. You need to use it in additional desserts, from cinnamon roll cake to churro bars.
Frosting – I exploit my selfmade cinnamon buttercream frosting (you may acknowledge it from this cinnamon roll layer cake). For this model, all you want is room-temperature butter, powdered sugar, cinnamon, milk, and vanilla.
The place’s the Cream of Tartar?
OK, OK. I do know some Snickerdoodle purists may come at me for this one: Sure, these Snickerdoodle cupcakes don’t have any cream of tartar! Whereas cream of tartar is a must have ingredient for Snickerdoodle cookies (it’s what offers them their signature tang, in spite of everything), I discovered that it didn’t really convey a lot to this cupcake recipe. So, I skipped it. However don’t fear, there’s loads of cinnamon spice to fill the void!
The right way to Make Snickerdoodle Cupcakes With Cinnamon Frosting
Let’s make moist, fluffy Snickerdoodle cupcakes! You’ll discover a rundown of the steps under, and printable directions within the recipe card additional down.
Combine the dry components.Mix the moist components.
Combine the dry and moist components individually. Whisk collectively flour, baking powder, salt, and cinnamon in a bowl. In your mixer’s bowl, beat the butter, sugar, eggs, and vanilla till mixed.
Add the dry components to the moist components.Stir to make the batter.
Mix. Subsequent, you’ll regularly add the dry components to the moist batter, alternating with milk. Watch out to not overmix.
Fill the pan.Prime with cinnamon sugar and bake!
Fill the pan. Pour the cupcake batter into the lined wells of a muffin pan, filling every about ⅔ full. Give the batter a sprinkle with cinnamon sugar.
Bake. Bake the cupcakes for 15-20 minutes at 350ºF. Afterward, transfer the cupcakes to a wire rack to chill earlier than you make your frosting.
Mix the frosting components.Whip to mix.
Make the frosting. Begin by creaming the butter till it’s fluffy, then add powdered sugar and cinnamon. Subsequent, beat within the milk and vanilla till stiff peaks type.
Adorn. Unfold or pipe the buttercream frosting over your cooled cupcakes (see under). I prefer to garnish every cupcake with leftover cinnamon sugar for some sparkle.
The right way to Make a Buttercream Swirl
New to frosting cupcakes? These Snickerdoodle cupcakes are sure to prove scrumptious it doesn’t matter what, however one factor’s sure: every thing is best with a buttercream swirl! And it’s WAY simpler than you assume.
Should you don’t have a piping bag, don’t let that cease you. Merely fill a big ziptop bag with frosting and snip off the nook. Then, comply with this fast tutorial to pipe buttercream swirls much like those pictured:
Begin within the middle of the cupcake.Pipe the frosting in a circle.Proceed swirling up and away.
Begin with the piping tip about 1” from the middle of the cupcake. Gently squeeze to pipe the middle of the swirl.
Holding the stress, elevate the tip barely whereas piping the frosting right into a “C” form across the middle. When you’ve come full circle, transfer the piping tip upward and inward a smidge, persevering with to pipe in a round movement till you attain the peak you’d like.
End within the middle of the cupcake, and cease squeezing as you carry away the piping tip. Tada! You’ll be a professional very quickly.
Can I Use One other Form of Frosting?
I like the pairing of cinnamon buttercream with these spiced Snickerdoodle cupcakes, however you need to use any frosting you’d like. This creamy brown sugar frosting would additionally style wonderful on these cupcakes, and you may’t go improper with basic vanilla buttercream. Should you’re not piping your frosting, do this straightforward heritage frosting that’s good for spreading.
Suggestions for Success
The key to moist Snickerdoodle cupcakes comes right down to some fairly easy ideas:
Measure the components appropriately. In case your cupcakes prove dry, there’s an excellent probability it’s as a result of there’s an excessive amount of flour in there. Should you don’t have a kitchen scale, ensure to measure dry components, like flour, utilizing the spoon and sweep methodology: spoon the flour into your measuring cup, and stage it off (slightly than scooping it immediately from the bag).
Don’t overmix the batter. Overmixing the batter may end up in dense, robust cupcakes that don’t puff up within the oven. Since we’re after comfortable, tender Snickerdoodle cupcakes, watch out to solely combine the dry components into the batter till they’re simply mixed.
Verify the cupcakes for doneness. Use a toothpick to verify that the cupcakes are performed. Stick the toothpick into the middle of a cupcake, and if it comes out with a number of moist crumbs, your cupcakes are prepared to return out of the oven.
Let the cupcakes cool utterly. Your Snickerdoodle cupcakes might want to cool utterly to room temperature earlier than you add your frosting swirls. If the cupcakes are nonetheless heat, the frosting will slide proper off.
The right way to Retailer
To Retailer. Retailer these frosted Snickerdoodle cupcakes in an hermetic container at room temperature for as much as 3 days.
Freeze. Freeze these cupcakes unfrosted for as much as 2 months. Make sure to retailer them in an hermetic freezer bag or wrap them tightly in a double layer of plastic wrap. Defrost the cupcakes within the fridge earlier than including the frosting.
Snickerdoodle cupcakes have all of the candy sugar-and-spice flavors of a chewy Snickerdoodle cookie! They’re comfortable, fluffy cinnamon cupcakes topped with selfmade cinnamon buttercream frosting.
Cupcakes: Preheat the oven to 350°F. Place liners in a muffin tin and put aside.
In a big bowl whisk collectively flour, baking powder, salt, and cinnamon. Put aside.
Within the bowl of a stand mixer fitted with paddle attachment, combine the butter, sugar, eggs, and vanilla on medium pace for 1 minute.
Flip the mixer to low and add flour combination and milk in alternating additions, starting and ending with flour. Combine till simply mixed, scraping the perimeters of the bowl as obligatory.
Fill every liner up 2/3 full. Sprinkle the tops of the batter with a little bit cinnamon sugar, reserving additional for garnish.
Bake for 15-20 minutes, or till cupcakes are set and a toothpick inserted within the middle comes out clear. Take away the cupcakes from the tin and funky them utterly on a wire rack
Frosting: Within the bowl of your stand mixer fitted with a paddle attachment combine butter on medium pace till creamy, about 1 minute.
Add in powdered sugar and cinnamon and blend on low for 30 seconds. Add in vanilla and milk and blend on medium pace for two minutes till creamy, scraping the perimeters of the bowl as obligatory.
Pipe or unfold frosting onto cooled cupcakes and sprinkle with remaining cinnamon sugar if desired.
Notes
Retailer hermetic at room temperature for as much as 3 days.
