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    Home » cake » Snickerdoodle Cupcakes

    Published: Oct 7, 2010 | Modified: Mar 30, 2022 | Author: Amanda Livesay

    Snickerdoodle Cupcakes

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    Snickerdoodle Cupcakes – your favorite holiday cookie as a cupcake! Cinnamon cupcakes with cinnamon cream cheese frosting and dusted with cinnamon sugar!

    Snickerdoodle Cupcakes - your favorite holiday cookie as a cupcake! Cinnamon cupcakes with cinnamon cream cheese frosting and dusted with cinnamon sugar!

    I’m not sure what’s going on in the rest of the country but it’s been ridiculously cold down here all week.

    We’re used to wearing shorts and t-shirts well into December so I’ve been freezing my butt off and whining to everyone who will listen.

    The good news is that the cold snap coupled with me trying to comes up with new Christmas cookie recipes has really made me look forward to the holidays.

    Snickerdoodle Cupcakes - your favorite holiday cookie as a cupcake! Cinnamon cupcakes with cinnamon cream cheese frosting and dusted with cinnamon sugar!

    Snickerdoodle Cupcakes!

    I made these cupcakes because I wanted something with the holiday flavors but not really a traditional holiday treat.

    Basically, I wanted my kitchen to smell like cinnamon and it worked! Plus I ended up with a bunch of delicious cupcakes!

    It’s pretty much just a cinnamon cupcake so to bring out the snickerdoodle flavor a little more, I went with a cream cheese frosting since I use cream cheese in my favorite snickerdoodle cookie recipe.

    It worked just as I’d hoped and was absolutely delicious.

    Snickerdoodle Cupcakes - your favorite holiday cookie as a cupcake! Cinnamon cupcakes with cinnamon cream cheese frosting and dusted with cinnamon sugar!

    Snickerdoodle Cupcakes

    For the cupcakes:

    • 1 ½ cups all-purpose flour
    • 1 ½ cups cake flour (sifted)
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon ground cinnamon (plus ½ teaspoon for dusting)
    • 1 cup 2 sticks unsalted butter, room temperature
    • 1 ¾ cups sugar (plus 2 tablespoons for dusting)
    • 4 large eggs (room temperature)
    • 2 teaspoons pure vanilla extract
    • 1 ¼ cups milk

    For the cinnamon cream cheese frosting:

    • ½ cup 1 stick butter, softened
    • 8 ounces 1 brick cream cheese, softened
    • ½ teaspoon vanilla
    • ½ teaspoon cinnamon
    • 3 – 4 cups powdered sugar
    • 1 – 2 tablespoons milk (if needed)

    To make the cupcakes:

    1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
    2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
    3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
    4. To finish, combine remaining ½ teaspoon cinnamon and 2 tablespoons sugar. Either pipe or spread frosting on cupcake. Using a small, fine sieve, dust peaks with cinnamon-sugar.

    To make the frosting:

    1. In a medium bowl, beat butter and cream cheese until light. Mix in vanilla and cinnamon; add powdered sugar 1 cup at a time until all is incorporated. If the icing gets too thick, add milk a few drops at a time until it reaches desired consistency.

    « Funnel Cakes
    Snickerdoodle Pinwheels »

    Reader Interactions

    Comments

    1. amy says

      October 09, 2010 at 3:31 am

      i was sold once i saw snickerdoodle. that and the fact that your cupcakes look amazingly gorgeous! i am sorry i really cant say anything more than, my gosh. they are soooooo pretty:)))
      .-= amy´s last blog ..Forever =-.

      Reply
    2. Nicole Garcia says

      October 08, 2010 at 8:46 am

      HOW in the world did you pipe the frosting? What kind of tip did you use? They are absolutely gorgeous and I would love to make them for my little sister’s birthday coming up. Thanks!
      .-= Nicole Garcia´s last blog ..Coconut Wedding Cake =-.

      Reply
      • amanda says

        October 08, 2010 at 9:46 am

        Hi, thank you! I used this tip: http://www.bakeitpretty.com/item_306/French-Giant-Pastry-Tip.htm and just hold it directly above the cupcake, maybe an 1 or 2 inches away. Squeeze the bag and the frosting will spread out on it’s own. Then just let up on the pressure once the frosting reaches the outer edges of the cupcakes. It’s hard to explain but just hold the bag steady. I had to practice on a cutting board for awhile before I figured out how much I needed to squeeze the bag and when to let up.

        Good luck! Send me a picture if you end up making them!

        Reply
    3. Nicole says

      October 07, 2010 at 8:33 pm

      I understand the need for your house to smell like cinnamon this time of year. I would bake apples 24 hours a day if I could!
      .-= Nicole´s last blog ..Carrot Zucchini Bars =-.

      Reply
    4. shirley@kokken69 says

      October 07, 2010 at 7:34 pm

      I knew someone would be asking you about the piping tip you used – for the frosting on your cupcake is so pretty! Coincidentally, I was just looking at Martha Stewart’s Snickerdoodle recipe last night… now I am even more inspired to make this :)
      .-= shirley@kokken69´s last blog ..Sydney Inspiration – Donna Hays Double Chocolate Cake =-.

      Reply
    5. Patty says

      October 07, 2010 at 4:12 pm

      You’re like a cupcake wizard – those are so pretty! Equally gorgeous flavors. :)

      Reply
    6. jodye @ 'scend food says

      October 07, 2010 at 2:22 pm

      These are so elegant, I can only imagine how amazing they taste!
      .-= jodye @ ‘scend food´s last blog ..Because you were so excited last time… =-.

      Reply
    7. blackbookkitchendiaries says

      October 07, 2010 at 10:19 am

      this look so pretty and cute:) i love the all the flavor combos in this cupcake.

      Reply
    8. Ginny says

      October 07, 2010 at 8:13 am

      Gorgeous! :)

      Reply
    9. The Blue-Eyed Bakers says

      October 07, 2010 at 5:45 am

      They’re gorgeous! And delicious we’re sure…! Cinnamon and cream cheese? Can’t go wrong with that!
      .-= The Blue-Eyed Bakers´s last blog ..Chocolate Peanut Butter Cookie Dough Cupcakes =-.

      Reply
    10. sweetie says

      October 07, 2010 at 4:33 am

      hi amanda,

      lovely!

      what tip did you use to pipe the frosting? i used to have one and it’s gotten lost in my baking drawer.

      thanks!

      Reply
      • amanda says

        October 07, 2010 at 4:43 am

        Hi, I used this one: http://www.bakeitpretty.com/item_306/French-Giant-Pastry-Tip.htm

        Thanks for commenting!

        Reply
    11. Samantha Angela @ Bikini Birthday says

      October 07, 2010 at 4:32 am

      I had to wiki “snickerdoodle” because I didn’t know what it was.
      .-= Samantha Angela @ Bikini Birthday´s last blog ..Eating Animals – Review =-.

      Reply
    12. briarrose says

      October 07, 2010 at 4:09 am

      Beautiful cupcakes! Love the concept…..I do crave cinnamon when the weather turns cooler. ;)
      .-= briarrose´s last blog ..Taco Pasta =-.

      Reply
    13. April says

      October 07, 2010 at 3:48 am

      They’re beautiful!!
      .-= April´s last blog ..Chocolate Bundt Cake and Peanut Butter Glaze =-.

      Reply
    14. Lina says

      October 07, 2010 at 2:36 am

      The frosting is piped to perfection. With pretty colours too!

      Reply
    15. Pam says

      October 07, 2010 at 2:17 am

      These look soooo good! I love anything cinnamon and cupcakes? Well, what could be better!
      .-= Pam´s last blog ..German Potato Salad =-.

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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