Snickerdoodles are such a loved cookie, am I right?! Basically a sugar cookie rolled in cinnamon and sugar. Did you know that it’s the addition of cream of tartar to the cookie dough that gives the Snickerdoodle its signature taste? So if a Snickerdoodle makes a great cookie, why not make it into a cupcake?! And this cupcake is the BEST…my tried and true recipe I have used numerous times for parties and events. When someone comes to me for cupcakes for an event, I always recommend this one. You seriously can’t go wrong with this cupcake recipe! Well I guess you could mess this recipe up…if you don’t follow the recipe, catch them on fire in the oven, etc. But just don’t do that!
I should call this recipe “Snickerdoodle Cupcakes Times 4” because it is a Snickerdoodle batter for the cupcake, the cupcakes are rolled in butter and cinnamon-sugar after they are baked, then frosted with a cinnamon-sugar buttercream and then topped with a miniature Snickerdoodle cookie! Snickerdoodle cinnamon-sugar times four!!!
These were the other cupcakes I made for the Davis’s daughters birthday party, that joined the Sunshine Chocolate Cupcakes I made for them. Check out that recipe for a yummy chocolate cupcake recipe! I decorated these Snickerdoodle Cupcakes with, pink frosting, pink sprinkles and then topped them off with a Snickerdoodle cookie rolled in pink sanding sugar. Here’s the Snickerdoodle cookie recipe I used to make the cookies! It is from Sally’s Baking Addiction blog…she has fabulous recipes, two cookbooks and another cookbook on the way! Her blog is amazing! To make the cookies, I made them teaspoon sized because I needed them small, and watched the bake time on them, since it differed from what was in her recipe.
These Snickerdoodle Cupcakes were made for a baby shower for a little girl. I decorated these babies with Circus Animal cookies because how perfect are they for a baby shower?! So the possibilities are endless on how you could decorate these! But what people will really remember is how yummy these are. Seriously….
Snickerdoodle Cupcakes with Snickerdoodle FrostingPrint Recipe
- 2 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup shortening
- 1 2/3 cups white granulated sugar
- 5 eggs, room temperature
- 3 teaspoons vanilla extract
- 1 1/4 cups milk, room temperature
- 1/4 cup unsalted butter, melted
- 1/4 cup white granulated sugar
- 1 teaspoon cinnamon
- Snickerdoodle Frosting:
- 1 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon heavy whipping cream
- 1 tablespoon cinnamon
Cupcakes: preheat oven to 350-degrees. Line two cupcake pans with cupcake liners and set aside.
In a medium-sized bowl, mix flour, baking powder, cinnamon, nutmeg and salt. Set aside.
In bowl of your stand mixer, use the paddle attachment to beat the shortening until light and fluffy (1-minute). Add sugar to the shortening and beat on medium speed until shortening and sugar mixture is light and fluffy. Add eggs one at a time to the sugar mixture, beating each egg into the mixture completely before adding the next egg. Add vanilla and mix to combine. Scrape down the sides of the bowl.
Add the flour mixture and milk alternately to the sugar mixture, ending with the flour. Beat the mixture until just incorporated. Do not over mix!
Pour batter into prepared cupcake pans, filling liners approximately two-thirds full. Bake in preheated 350-degree oven for 18-minutes. Remove cupcakes from pan and place on wire rack to cool.
Prepare topping: melt 1/4 cup butter in a small bowl. In a separate bowl, combine 1/4 cup granulated sugar and teaspoon of cinnamon. Using a pastry brush, brush the top of each cupcake with butter and immediately dip the top of the buttered cupcake into the cinnamon-sugar mixture. Place back on the wire rack to set.
Frosting: in the bowl of your stand mixer, use the paddle attachment to beat the butter until smooth and creamy (1-minute).
Slowly add the powdered sugar to the butter and mix on low until incorporated. Add the heavy whipping cream, ground cinnamon and vanilla extract to the mixer and mix on medium until combined, and then increase the speed to high and beat the frosting for 3-minutes. You can add more heavy whipping cream if needed for desired consistency.
Frost the cooled cupcakes by either piping the frosting on with a piping bag or spread it on with a knife. You can decorate these to fit your desired theme. See above for Snickerdoodle cookie recipe I used to top these with.
Store cupcakes in an air tight container at room temperature for 3 days.
Cinnamon sugar perfection!
If you make these, drop me a line and let me know what you think! Or just drop me a line to say hi and tell me what your favorite cupcake flavor is! I love your comments!!
PPS…I’ve linked up to The Weekend Potluck link party too! Click here to check out a ton of yummy recipes from several different bloggers!