New This Month

Snickerdoodle Cupcakes

339

Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.

  • Yield: Makes 28

Ingredients

  • 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
  • Seven-Minute Frosting for Cupcakes

Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

  2. With an electric mixer on medium-high speed, cream 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. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

  4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Reviews Add a comment

  • acigakelem
    16 OCT, 2013
    I love cupcakes and this cupcake is spectacular. I looks delicious and I want to try make this one. Thanks for the ingredients. - pacquiao vs rios
    Reply
  • Mia123
    30 JUN, 2013
    Where is the cream of tartar? It is cinnamon not snickerdoodle without it. This problem is so pervasive.
    Reply
  • Emily Grace
    1 JAN, 2013
    This recipe was fantastic! I made it for a New Years Eve Party and it was a hit! I used my own buttercream recipe and added in cinnamon and sprinkled the tops of the frosted cupcakes with cinnamon as well! Definetly reccomend making these if you haven't!
    Reply
  • Tana Armitstead
    12 OCT, 2012
    Such delightful cupcakes! I followed other reviewer's advice and added 2 Tablespoons EACH of sourcream and extra milk. They came our super moist and fluffy with a wonderful rich spice flavor. I frosted them with a vanilla bean buttercream... perfect!
    Reply
  • 1275
    9 AUG, 2012
    I halved this recipe and got 12 cupcakes. Because I do not use cake flour, I used 1 1/4 cups of AP flour and added in about 5 tsp. of cornstarch. Used 3/4 cup of milk, which is 2 more tablespoons than suggested by the way. I also added in a couple spoonfuls of sour cream. The first time I made these they were really dry, but this time they were very moist. I frosted them with an icing made with a buttercream frosting with some cinnamon added in. Overall, tastes just like the the cookie!
    Reply
  • Bonnie Wagner
    19 JUL, 2012
    These cupcakes are absolutely scrumptious! I especially love the frosting- it made my day when I made them :)
    Reply
  • Emeraldljs
    7 JUN, 2012
    These cupcakes are fantastic. Moist, delicious, perfect. I doubled the recipe and brought them to work - my co-workers thought they were from a bakery. I'll definitely be making them again!
    Reply
  • Allegrabob
    26 MAY, 2012
    very yummy. The seven miute frosting turned out very well and the cupcakes were moist, delicious, and very cinnamony!!!
    Reply
  • tminette
    11 FEB, 2012
    Such an excellent recipe! I made these cupcakes for my best friend's 20th birthday because her favorite cookies are snickerdoodles, and she absolutely loved them! I took @cfeld90's advice and added a couple splashes of half-and-half once the batter was mixed together and the cupcakes retained their moisture even after they had been out for a day. I didn't try the seven-minute frosting; rather I used my own white frosting and sprinkled cinnamon and sugar on top for a bit of sparkle.
    Reply
  • cfeld90
    26 DEC, 2011
    To all of y'all who said the batter got pretty dry... I noticed this too and added just a splash of half and half once it was already mixed. It made such a huge difference, and this is one of my new favorite recipes!
    Reply