These are the most fantastic cupcake for lovers of Snickerdoodle Cookies: Snickerdoodle Cupcakes. Click below to watch a short video showing you how to make these cupcakes. Scroll to the very bottom to print out the complete recipe.
These cupcakes are perfectly snickerdoodly. The cupcake itself is a spiced up cake, and on top is a cinnamon- brown sugar cream cheese frosting. Perfect!
It’s my boy’s 9th birthday today, so I thought I’d ask him a few questions…
How old are you today?
What special cake did you request for your birthday? Snickerdoodle Cupcakes for my classroom birthday treat, and Chocolate Cake with Caramel Buttercream for my birthday party.
What’s the best thing about being 9?
I’m older, and I’m not really young again.
What would you like to be when you grow up?
I’m leaning toward being a scientist (or a pro-sports player).
What’s your favorite subject in school?
Math and Reading
What do you like to do in your free time?
Play the Wii and the Computer
If you were to recommend a book to another 9 year old, what would you recommend?
Harry Potter series, Where the Red Fern Grows, and Hatchet
Favorite place to vacation?
Boston- South Shore
Elvis… and Train
Favorite TV Show?
1 vs. 100 and American Idol
What’s the best recipe your Mom has ever made?
Too many to count
Preheat the oven to 350 degrees F. Line 28 muffin tins with paper liners.
In a medium bowl, sift together both flours, baking powder, salt and cinnamon.
In a large mixing bowl, use an electric mixer to combine the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.
Divide the 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 frosting.
Prepare the frosting: In a medium bowl, use an electric mixer to blend the cream cheese and butter. Add the sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place the sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.
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)