Snickerdoodle Cupcakes


I really love cinnamon toast. Ahh white bread, butter, cinnamon, and sugar. Together it is one of the simplest yet perfect breakfasts, forget about poptarts and generally processed garbage. All you need are five ingredients to make the perfect breakfast toast.

These cupcakes are called Snickerdoodle cupcakes. But let's face it, snickerdoodles are really cinnamon sugar toast in cookie form. And they are soo good. I plan on making some soon and then eating them all before I get to give them out. Yum.

I should mention that I went to my first cupcakery while in New Hampshire last summer. It was a very cute and little place with about 15 different kinds of cupcakes called White Mountain Cupcakery. This was around the same time that I really started getting into baking from scratch. They had a wonderful snickerdoodle cupcake there too!


Snickerdoodle Cupcakes

3/4 cup all-purpose flour
3/4 cups cake flour
2 tsp baking powder
2 tsp ground cinnamon
1 stick (8 tbl) salted butter, at room temp
3/4 cup plus 2 tbl sugar
2 large eggs, at room temp
1 tsp pure vanilla extract
1/2 cup plus 2 tbl milk

Preheat the oven to 350 degrees and line a 12 cup muffin pan with liners. Sift together the flours, baking powder, and cinnamon and set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until fluffy. Add the eggs, one at a time, and beat until just incorporated. Scrape down the sides of the bowl and incorporate the vanilla. Turn the mixer to low speed and add the dry ingredients, alterntaing with the milk, in three seperate additions, beginning and ending with the dry.

Fill the cupcake tins 3/4 of the way full and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Recipe adapted from Martha Stewart's Cupcakes

Snickerdoodle Buttercream

1 stick (8 tbl) salted butter at room temp
2 cups powdered sugar
1 tbl milk (more or less)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium-high until light and fluffy. Slowly add in the powdered sugar until incorporated. Add the milk, one tsp at a time until the frosting is the desired consistency. Add more milk as needed. Add in the cinnamon and vanilla and beat on high speed until the frosting is light and fluffy. Frost cupcakes as desired. To finish sprinkle with cinnamon sugar.

1 Response to Snickerdoodle Cupcakes

Anonymous
July 10, 2013 at 12:48 PM

This looks great!

What tip did you use to pipe?

Thanks!

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