Snickerdoodle Cookie Cupcakes~Robynne
If you are a Snickerdoodle fan, be sure to give these a try.
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
Featured Pinch Tips Video
- snickerdoodle cookies, crushed and made into crumbs
- 1/2-3/4 stick
- melted butter
- i always have extra cookies and butter on hand, if needed.
- 1 box
- butter cake mix
- 1 c
- butter, softened
- 3 c
- powdered sugar
- 2 Tbsp
- half & half
- 1 tsp
- clear vanilla extract
- 1 tsp
- butter flavoring
- 1/8 tsp
- 1/4 tsp
- cream of tartar
- cinnamon, nutmeg and cardamom to taste **cardamom is very strong, so be careful*
- cookie piece and fresh nutmeg (optional)
Line standard muffin tins with paper liners.
Mix cookie crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large ziplock bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of cookie crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown.
Prepare cake mix as directed.
Fill cupcakes liners 3/4 full with cake batter, on top of the crust.
Bake as directed. Cool completely.
Add all of the frosting ingredients to a large bowl and mix until fluffy. I recommend you adding the spices a little at a time, to achieve your desired flavor preference.
I sprinkled some cinnamon sugar, fresh grated nutmeg, and topped with a piece of Snickerdoodle Cookie.