Its literally taken me 2 weeks to post this Snickerdoodle Cupcakes Recipe. Which is sad since they turned out so well. Aren’t they pretty? I’ve always loved snickerdoodles. They are such a comforting, throwback cookie. Easy to make, easy to eat. Sweet, but not too sweet, and just the right hint of cinnamon. For awhile, I baked them so often, they were my “signature” cookie.
These Snickerdoodle Cupcakes seemed like a no-brainer. And boy are they ever good. The cake is absolutely feather-light, just sweet enough, just moist enough and full of vanilla goodness.
As for the frosting, I opted for my standby/signature favorite: Vanilla Buttercream. This frosting is sweet, but not too sweet, fluffy without being runny and absolutely delightful. Finally, for that authentic snickerdoodle touch, you finish the cakes by dusting with a generous coat of cinnamon sugar. Don’t skimp…dust the heck out of em!
To be frank, I only got one bite of these and it barely registered because JiT shoved it in my mouth while I was still frosting them. But I realized immediately that they were soft and tender, and judging by his moans of delight, coupled with the fact that 28 of them dissappeared within an hour of our arrival at the party…I’d say their a hit.
Makes 28 regular size cupcakes
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, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Preheat oven to 350 degrees F and line muffin cups with paper liners. In a small bowl, mix together the flours, baking powder, salt and tablespoon of cinnamon. Set aside.
In the bowl of your mixer, cream together butter and 1 3/4 cups of sugar until pale yellow and fluffy. Add in eggs one at a time and continue beating until well incorporated. Add vanilla. Put mixer on low speed and begin incorporating flour mixture in three small batches, alternating each addition with milk until all are incorporated.
Divide batter evenly among muffin cups, filling each cup to about 3/4 full. I use an ice-cream scoop since this usually gives about the right amount. Bake cupcakes for about 20 minutes, or until a toothpick inserted in the center comes out clean. Remove cupcakes from the oven and cool on a baking rack to room temperature.
Meanwhile, make your frosting. I recommend this Vanilla Buttercream.
Combine the remaining cinnamon and sugar in a small bowl.
When cupcakes are completely cool, pipe frosting onto each (I use a ziploc bag with a small hole cut from a corner). Then dust each with the cinnamon sugar mixture sprinkled through a mesh strainer.