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!
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
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Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
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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.
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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.
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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.
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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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- Muffin Tin
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- Parchment Muffin Liners
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- Rubber Spatula
Want more snickerdoodle recipes?
Pam says
These look soooo good! I love anything cinnamon and cupcakes? Well, what could be better!
.-= Pam´s last blog ..German Potato Salad =-.
Lina says
The frosting is piped to perfection. With pretty colours too!
April says
They’re beautiful!!
.-= April´s last blog ..Chocolate Bundt Cake and Peanut Butter Glaze =-.
briarrose says
Beautiful cupcakes! Love the concept…..I do crave cinnamon when the weather turns cooler. ;)
.-= briarrose´s last blog ..Taco Pasta =-.
Samantha Angela @ Bikini Birthday says
I had to wiki “snickerdoodle” because I didn’t know what it was.
.-= Samantha Angela @ Bikini Birthday´s last blog ..Eating Animals – Review =-.
sweetie says
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!
amanda says
Hi, I used this one: http://www.bakeitpretty.com/item_306/French-Giant-Pastry-Tip.htm
Thanks for commenting!
The Blue-Eyed Bakers says
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 =-.
Ginny says
Gorgeous! :)
blackbookkitchendiaries says
this look so pretty and cute:) i love the all the flavor combos in this cupcake.
jodye @ 'scend food says
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… =-.
Patty says
You’re like a cupcake wizard – those are so pretty! Equally gorgeous flavors. :)
[email protected] says
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 :)
.-= [email protected]´s last blog ..Sydney Inspiration – Donna Hays Double Chocolate Cake =-.
Nicole says
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 =-.
Nicole Garcia says
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 =-.
amanda says
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!
amy says
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 =-.