SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING

Recipe Rating:
 14 Ratings
Serves: Makes 24 cupcakes

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

The Cook

Jo Anne Sugimoto Recipe
x3
Well Seasoned
Kaneohe, HI (pop. 158,302)
sugarnspicetedibears
Member Since Oct 2010
Jo Anne's notes for this recipe:
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!!!
Make it Your Way...

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Directions

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.
Comments

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user Robin DuPree robdupree - Nov 18, 2010
Your cupcake posts are so great, and so many flavors and varieties.
user Wendy Rusch snooksk9 - Nov 18, 2010
omgosh...I was just thinkin of creating something like this...I was making snickerdoodles earlier for my sale (holiday craft sale in town, over 200 crafters) this weekend...and was wondering how a cupcake in that flavor would be....toooooo funny you posted one! crazy actually!!! oxoxxo happy day my friend...but to baking for this chica
user Jo Anne Sugimoto sugarnspicetedibears - Nov 18, 2010
Are we long lost twins? LOL I just love eating snickerdoodles!!! I am testing this recipe and wanting to change a few things, we'll see. How did your rainbow cupcakes turn out for you? With you baking, I am sure that it turned out great!!! XOXOXOX Jo
user Jo Anne Sugimoto sugarnspicetedibears - Nov 18, 2010
Aloha Robin, mahalo for your comments, they are always so great, even all my friends that are here on JAP. What can I say!!! I love you, all!!! Mahalo for all your support! XOXOXOX Jo
user Wendy Rusch snooksk9 - Nov 18, 2010
lol Jo! the rainbow cupcakes turned out wonderful, I then made the whipped cream icing and filled them with it, then put them in the freezer. I will frost tomorrow with buttercream...top with color matched sprinkles and build a tower sort of! :) when its done I will for sure get a photo! Happy night Jo!!! oxox

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