Jo Anne Sugimoto Recipe

SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING

By Jo Anne Sugimoto sugarnspicetedibears


Recipe Rating:
Serves:
Makes 24 cupcakes

Jo Anne's Story

Everything "snickerdoodle" is okay by me. My mom used to bake cookies every Friday for my brothers and I. And guess what? Snickerdoodle Cookies were my favorite! So now, I find this snickerdoodle cupcake recipe and I am in heaven!!!

Ingredients

CUPCAKE BATTER:
1 1/2 c
flour
1 1/2 c
cake flour, sifted
1 Tbsp
baking powder
1/2 tsp
salt
2 tsp
ground cinnamon
1/2 tsp
ground cinnamon for dusting
2 stick
butter, unsalted, softened
1 3/4 c
sugar
2 Tbsp
sugar for dusting
4 large
eggs, room temperature
2 tsp
vanilla extract
1 1/4 c
milk
CINNAMON BUTTERCREAM FROSTING:
1 c
butter, room temperature
3 3/4 c
powdered sugar, sifted
3 to 4 Tbsp
milk
2 tsp
vanilla extract
1 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
2
Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
3
Cream together butter and sugar till pale and fluffy.
4
Add eggs one at a time, blend after each egg added, then add the vanilla extract.
5
Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
6
Divide the batter evenly into the cupcake tins, fill 3/4 full.
7
Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
8
Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
9
With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
10
FROSTING:
11
With mixer on low speed, blend butter till fluffy, about 30 seconds.
12
Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
13
Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
14
Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
15
NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.

About this Recipe

Course/Dish: Cakes
Collection: Cupcake Collection
Other Tag: Quick & Easy

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46 Comments

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RUTH WHITEHEAD OcalaCakeLady
Feb 22, 2014
Anyone that loves snickerdoodles is going to flip over these cupcakes. Already made them twice this week. Thanks so much for this wonderful recipe.
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RUTH WHITEHEAD OcalaCakeLady
Feb 22, 2014
I tried this recipe and say it's Family Tested & Approved!
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Melody U. ElfiePoo
Sep 17, 2013
Very yummy and a hit with everyone. Flavorful and moist!
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Darcy K.C pinkpineapple
Dec 20, 2012
I finally got to try out your recipe, and it turned out really great! The cake is so fluffy and soft, and to be honest it was the best I have ever had. The buttercream frosting came out really good too but I did have to make the recipe stretch for the whole batch.

This is definitely my new favorite cupcake flavor!! Thanks for sharing.
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Beth Newhouse BethieJoy
Nov 9, 2012
I made them. :) I tried the cake and did not like it. I tried the frosting and did not like it. THEN I tried them together and OH MY GOD!!!!! Stinking amazing. It floored me. Great recipe. Delicious!