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.
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.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon plus 1/2 teaspoon for dusting
- 1 cup 2 sticks unsalted butter, room temperature
- 1 3/4 cups sugar plus 2 tablespoons for dusting
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- 1/2 cup 1 stick butter, softened
- 8 ounces 1 brick cream cheese, softened
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 3 - 4 cups powdered sugar
- 1 - 2 tablespoons milk if needed
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
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.
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.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Either pipe or spread frosting on cupcake. Using a small, fine sieve, dust peaks with cinnamon-sugar.
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.
Things you may need for this recipe:
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