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Snickerdoodle Cupcakes

Capped with "kisses" of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar. Buy "Martha Stewart's Cupcakes"

  • 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

Directions

  1. Step 1

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

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  2. Step 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.

      In this step:

  3. Step 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. Step 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.

      In this step:

Source
Martha Stewart's Cupcakes

Reviews (25)

  • 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

  • 30 Jun, 2013

    Where is the cream of tartar? It is cinnamon not snickerdoodle without it. This problem is so pervasive.

  • 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!

  • 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!

  • 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!

  • 19 Jul, 2012

    These cupcakes are absolutely scrumptious! I especially love the frosting- it made my day when I made them :)

  • 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!

  • 26 May, 2012

    very yummy. The seven miute frosting turned out very well and the cupcakes were moist, delicious, and very cinnamony!!!

  • 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.

  • 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!

  • 10 Dec, 2011

    This was a delicious cupcake! I agree with some of the other reviews that it loses moisture rather quickly, will likely alter the recipe on the next go around. My only other gripe is that the seven minute frosting did not go well. I'm sure it was user error, however I found that this frosting tasted too eggy. I believe I may not have cooked it properly but it was really bad and really runny.

  • 15 Oct, 2011

    I LOVE these cupcakes!!they are so YUMMY!!

  • 29 Sep, 2011

    The flavor of these was great! However, they were not moist. While they were still warm, they were perfect. But the next day they were more like a muffin. Not what I wanted at all!

  • 9 Aug, 2011

    OMG they were awesome and really easy to bake! But all they really are is vanilla cake and cinnamon. But overall very good.

  • 14 Jul, 2011

    Followed the recipe exactly and they were perfect! Truly delicious, really reminiscent of a snickerdoodle cookie.

  • 15 Mar, 2011

    About the cake flour, don't use the self-rising kind as it will affect the outcome.

  • 6 Jan, 2011

    Sorry I meant to say if I use cake flour that IS self-rising? Sorry :)

  • 6 Jan, 2011

    I am unable to find cake flour that is not self-rising. Will it change the outcome of the cupcakes if I use cake flour that is not self-rising?

  • 27 Sep, 2010

    These are by far some of the best cupcakes I've ever had. They're fluffy and have the perfect amount of sweetness. The frosting was great too--I added a little vanilla extract to brighten the flavor and it was delicious!

  • 17 Jun, 2010

    these had a really nice texture and flavor. im a pretty experienced baker, but i just can't make the seven minute frosting. everytime i add the syrup to the egg whites, it becomes a big wad of hard candy in the bottom of the bowl..so besides that i just used regular buttercream and everything turned out delicious!

  • 25 May, 2010

    love this! the batter is crazy good. they are perfect, not overly sweet like some cupcakes can be. i will definitely be making these again.
    oh- i didn't have a candy therm for the frosting, but just boiled it for 3 min or so

  • 26 Jan, 2010

    These were amazing! The batter was luxurious, and so hard to stop eating. I put the excess batter in a mini bread pan and topped with the extra topping and took to a friend. :)

  • 7 Jan, 2010

    I baked these from a very similar recipe. But didn't know about the cake flour. My cupcakes runneth over. Though not pretty, still delicious. Will get some cake flour and try again.

  • 9 Jun, 2009

    These are my current favourites: fluffy, light and moist. With or without the frosting, they are a real treat. My family enjoyed them very much and they took hardly any time to make!

  • 4 Jun, 2009

    This recipe was great! Instead of making cupcakes, I opted to make two large, round cakes.Very clear and easy to follow this recipe.