Snickerdoodle Cupcakes


For the cupcakes:

  • 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

For the cinnamon cream cheese frosting:

  • 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


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 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.

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.