Serves: Makes 24 cupcakes
Super moist and flavorful cupcakes with an impressive cinnamon buttercream frosting. The true love of the snickerdoodle lovers out there. Made these wonderful cupcakes last weekend and it was a blast!
Ingredients
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CUPCAKE BATTER:
1 1/2 cups flour
1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cinnamon for dusting
2 stick butter, unsalted, softened
1 3/4 cup sugar
2 tablespoons sugar for dusting
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk
CINNAMON BUTTERCREAM FROSTING:
1 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 to 4 tablespoons milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
HOW TO MAKE SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING
Step 1: Prepare the oven. Preheat it to 350 degrees. Using cupcake liners, ready two 12-cupcake pans.
Step 2: In a large bowl, sift the flour, baking powder, salt, and 2 teaspoons of cinnamon.
Step 3: Cream the butter and sugar until pale and fluffy.
Step 4: To the butter and sugar mixture, add the eggs a piece at a time, beating every after each addition, then add in the vanilla extract.
Step 5: In 3 increments, add the flour mixture alternately with 2 tbsp milk to the butter mixture. Beat until combined but do not over mix.
Step 6: Into the prepared cupcake tins, evenly divide the batter. Fill the tins to about 3/4 full.
Step 7: Place in the preheated oven and bake for about 18 to 20 minutes. Halfway through baking, rotate the cupcake pan. When a toothpick inserted in the middle of a cupcake comes out clean it’s done.
Step 8: Transfer the pan to a wire rack to cool the cupcakes for at least 20 minutes, then remove the cupcakes from the pan.
Step 9: Mix the rest of the cinnamon and sugar and sprinkle over the cupcakes.
FROSTING:
Step 1: Beat the butter for about 30 seconds using a mixer on low speed until fluffy.
Step 2: Blend in lightly the sugar, 3 tablespoons of milk, and vanilla extract. Then, add in the cinnamon and continue beating until the sugar is combined.
Step 3: Increasing the speed of the mixer, beat the frosting until fluffy. Add the rest of the 1 tbsp milk if the frosting is stiff and blend well.
Step 4: Frost or pipe the completely cooled cupcakes.
NOTE:
If desired, you can add a tsp of cinnamon to a store-bought buttercream frosting.
Ingredients
- CUPCAKE BATTER:
- 1 1/2 cups flour
- 1 1/2 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cinnamon for dusting
- 2 stick butter, unsalted, softened
- 1 3/4 cup sugar
- 2 tablespoons sugar for dusting
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- CINNAMON BUTTERCREAM FROSTING:
- 1 cup butter, room temperature
- 3 3/4 cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using cupcake liners, ready two 12-cupcake pans.
Step 2: In a large bowl, sift the flour, baking powder, salt, and 2 teaspoons of cinnamon.
Step 3: Cream the butter and sugar until pale and fluffy.
Step 4: To the butter and sugar mixture, add the eggs a piece at a time, beating every after each addition, then add in the vanilla extract.
Step 5: In 3 increments, add the flour mixture alternately with 2 tbsp milk to the butter mixture. Beat until combined but do not over mix.
Step 6: Into the prepared cupcake tins, evenly divide the batter. Fill the tins to about 3/4 full.
Step 7: Place in the preheated oven and bake for about 18 to 20 minutes. Halfway through baking, rotate the cupcake pan. When a toothpick inserted in the middle of a cupcake comes out clean it’s done.
Step 8: Transfer the pan to a wire rack to cool the cupcakes for at least 20 minutes, then remove the cupcakes from the pan.
Step 9: Mix the rest of the cinnamon and sugar and sprinkle over the cupcakes.
FROSTING:
Step 1: Beat the butter for about 30 seconds using a mixer on low speed until fluffy.
Step 2: Blend in lightly the sugar, 3 tablespoons of milk, and vanilla extract. Then, add in the cinnamon and continue beating until the sugar is combined.
Step 3: Increasing the speed of the mixer, beat the frosting until fluffy. Add the rest of the 1 tbsp milk if the frosting is stiff and blend well.
Step 4: Frost or pipe the completely cooled cupcakes.
Notes
If desired, you can add a tsp of cinnamon to a store-bought buttercream frosting.
