Snickerdoodle cupcakes take that classic cookie and add fluffy frosting. What's not to love?
In life, I feel like the simple pleasures are the biggest ones. A brisk autumn night sitting by a fire. Kids gleefully running through a sprinkler. Warm cookies fresh from the oven. I can never resist the urge to take a bite from those soft cookies before they've properly cooled, even at the risk of burning my tongue. The burned tongue is so worth that first bite of a freshly baked cookie.
Cookies can be a simple or complex as you'd like. Classic chocolate chip cookies are a favorite of mine. Simple. But sometimes I like to jazz them up a bit maybe with bacon and a maple glaze or perhaps by using brown butter and coconut. Snickerdoodle cookies are another classic and probably my all-time favorite cookie.
Snickerdoodles are cookies that I like un-messed-around-with. Simple, classic. I always feel they need no improvement. Those little cinnamon sugar cookies are perfection. But just because I don't want to change those tempting little cookies doesn't mean I can't translate that flavor into a new form. Cupcake form to be exact.
These Snickerdoodle cupcakes are fluffy cinnamon-kissed delights. Topping them off with a brown sugar cinnamon frosting is the finishing touch that made these cupcakes a favorite of mine, just like the classic cookie.
I definitely couldn't get enough of them, so I'm kind of glad the recipe only makes 12. Perfect for sharing with friends at a tailgating party or when getting together for Sunday football.
- 1 stick Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 2 Eggs, room temperature
- 1 teaspoon Pure Vanilla Extract
- 1 cup Cake Flour
- 1/2 cup All-Purpose Flour
- 1/2 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 tablespoon Cinnamon
- 3/4 cup Buttermilk
- 6 tablespoons Unsalted Butter, room temperature
- 3 tablespoons Brown Sugar
- 1/4 teaspoon Cinnamon
- 1 1/2 cups Powdered Sugar
- 2 tablespoons Heavy Cream
For the Cupcakes:
Preheat oven to 350°F. Line a 12-cup cupcake tin with paper liners. Set aside.
Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter and sugar together until pale, light and fluffy. Add the eggs, beating to incorporate after each addition. Add the vanilla and beat once more briefly.
In a large bowl, whisk together cake flour, all-purpose flour, baking powder, salt and cinnamon. Add the flour mixture in three additions, alternating with buttermilk, beating just until combined after each addition, starting and ending with the flour. Do not over mix.
Evenly divide the batter among the prepared cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely before frosting.
Add the butter to a large bowl or the bowl of a stand mixer fitted with a paddle attachment. On medium speed, whip the butter for 5 minutes until very creamy. Add the brown sugar, ground cinnamon, powdered sugar and heavy cream. Mix on low until incorporated then increase the speed until frosting becomes light and fluffy.
Frost cooled cupcakes with brown sugar cinnamon frosting. Dust the tops with additional cinnamon, if desired.