Snickerdoodle Cupcakes

This recipe has been featured in a post on The Recipe Girl blog: An Interview w/ RecipeBoy on His Birthday.

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Snickerdoodle Cupcakes

Yield: 28 cupcakes

Prep Time: 25 min

Cook Time: 20 min

My obsession with Snickerdoodles continues... with this recipe for Snickerdoodle Cupcakes. They're a cinnamony cupcake with cinnamon-sugar cream cheese icing.

Ingredients:

CAKE:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

ICING:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 Tablespoons brown sugar
1/2 Tablespoon vanilla extract
1 teaspoon ground cinnamon

TOPPING:
2 Tablespoons sugar + 1/2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees F. Line 28 muffin tins with paper liners.

2. Sift together both flours, baking powder, salt and cinnamon.

3. In a large mixing bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.

4. Divide batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before icing.

5. Prepare frosting: In a medium bowl, use electric mixer to blend cream cheese and butter. Add sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.

Tips:

*The cake part of the cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.

Source: RecipeGirl.com -cake adapted from Martha Stewart (frosting is my recipe)

Leave a Comment




26 Responses to “Snickerdoodle Cupcakes”

  1. 1

    Heather Hughs — May 23, 2010 @ 12:17 PM

    this seems like a recipe that I could easily halve with out messing it up. Do you think I could get away with making half as much and not mess up the recipes. Our little family of 3 does not need 28 cupcakes.

  2. 2

    Lori Lange — May 23, 2010 @ 3:36 PM

    @Heather Hughs, Yes, I think halving it would work just fine. Enjoy :)

  3. 3

    katie — May 24, 2010 @ 10:07 AM

    These looks fantastic!

  4. 4

    Lynn — May 24, 2010 @ 1:42 PM

    Oh I am definitely going to add these to my favorites. I love Snickerdoodles.

  5. 5

    Shellane — July 15, 2010 @ 7:24 AM

    I made these last night and they came out a little dry. :( I had never baked with cake flour before, do you think that did it?
    Or perhaps I over baked them, I baked them for 19 minutes. I wanted them to be moist…Any thoughts? :)
    The cream cheese frosting is so YUMMY!!

  6. 6

    Lori Lange — July 16, 2010 @ 8:03 AM

    @Shellane, Well, my guess is that they were in the oven a bit too long. Ours were moist… all ovens are different so it’s tough to pinpoint baking time. Sorry about that!

  7. 7

    Heather — August 8, 2010 @ 2:17 PM

    The cupcakes are delicious!! However, for some reason my cream cheese icing was very thin and runny. I did let the cream cheese and butter come to room temperature… what may have gone wrong?

  8. 8

    Lori Lange — August 11, 2010 @ 7:47 PM

    @Heather, Hmmm. I remember that it was not a terribly thick icing. Was your room temp fairly warm (summer day) or just normal? You can always add a bit more powdered sugar to thicken it up too.

  9. 9

    Kayla Klinger — September 29, 2010 @ 8:34 AM

    Your cupcakes looked and sounded so wonderful. I made them for a little get together. The batter actually made 30 cupcakes for me and there was a lot of frosting left over. Although mine were not as pretty as yours, they turned out delicious! The frosting was my favorite part! Thank you!!

  10. 10

    Sylvia Gonzales — April 15, 2011 @ 10:14 AM

    These are the best cupcakes and where very easy to make and work with. They tasted better the next day.. I loved them.

  11. 11

    Theresa — June 5, 2011 @ 8:58 AM

    Hi, I just found your blog today and it’s the BEST! How fun, thank you for these wonderful recipes. I am making the snickerdoodle cupcakes today and look forward to checking in frequently for more goodies. You are amazing!!

  12. 12

    Lori Lange — June 5, 2011 @ 10:26 PM

    Thanks!

  13. 13

    Rhonda Lovenstein — July 2, 2011 @ 7:24 PM

    Great recipe, my family loved the cupcakes. I had a lot of frosting left, which was good on strawberries, vanilla wafers, almost anything. My husband, which isn’t a sweet eater, said it was a keeper!

  14. 14

    Michaelia — July 21, 2011 @ 7:52 PM

    What tip did you use to decorate? Thank you :)

  15. 15

    Lori Lange — July 22, 2011 @ 6:19 AM

    I don’t recall… sorry!

  16. 16

    Michele Weisman — October 11, 2011 @ 4:35 AM

    These are amazing, seriously. Have always been a snickerdoodle cookie fan, and these are an incredible cupcake version of the cookie. The flavors and the texture of both the cake and the frosting are sooo yummy. Because of the cream cheese frosting, I kept them refrigerated in individual plastic containers (from the deli, and chinese take-out). – 15 minutes on the counter, and they’re perfect.

  17. 17

    Angela — November 10, 2011 @ 8:11 AM

    What do you mean about cake flour? Is it just regular flour?

  18. 18

    Stacey — January 9, 2012 @ 11:42 AM

    I just made these with 2 tweaks. My original cookie recipe calls for lemon extract and shredded coconut. I made half a batch of this recipe with the addition of 1/2 tsp lemon extract and 1/2 cup shredded coconut. Fabulous! Tasted just like my cookie recipe.

  19. 19

    Renea B. — April 23, 2012 @ 2:17 PM

    I pinned your cupcake a few hours ago and my Pinterest account blew up with re-pins. You have lots of happy pinners. I can’t wait to try and make these. YUM!! Renea.

  20. 20

    Breann — April 30, 2012 @ 2:28 PM

    Do you have to use cake flour for this recipe?? I have never used it before and I don’t really want to buy a whole thing of it if I only need it for this? These look delicious! I am going to make them this week for a nautical baby shower because they kind of look like little sand dunes. :)

  21. 21

    Lori Lange — April 30, 2012 @ 2:34 PM

    Yes, but here is a little tip on how to convert regular flour into cake flour: http://joythebaker.com/2009/09/how-to-make-cake-flour/

  22. 22

    Breann — May 4, 2012 @ 1:13 PM

    Wonderful! Thank you! I will be making my own cake flour! :)

  23. 23

    Mindy — January 25, 2013 @ 4:28 AM

    Is this the Martha Stewart Recipe? :)

  24. 24

    Lori Lange — January 25, 2013 @ 10:23 PM

    Yep! As indicated in the recipe itself (see Source)

  25. 25

    Katrina — April 3, 2013 @ 11:45 AM

    I made these last night and they were just perfect! They are a little bit heavy, but so delicious. For those of you saying the frosting is runny try using vegetable shortening instead of butter. The frosting is divine!!

  26. 26

    Paula White — June 19, 2014 @ 9:06 AM

    I made these cupcakes and they turned out great. The only thing I did different is I filled them with a cinnamon caramel. Thank you for this recipe.