In the past, I always thought of snickerdoodles as pretty plain, kind of boring cookies. Don’t get me wrong, I love cinnamon, but I tend to like fancy cookies or ones where the flavors get a little more extreme – you know, like browned butter chocolate chip cookies with Nutella and sea salt For that reason, I was initially a little surprised at how big of a hit these snickerdoodle cupcakes have been. The cake is light and fluffy, and the buttercream packs a big hit of cinnamon flavor (without being overwhelming or anything). After the first time I made these, they immediately became one of my go-to flavors for parties where I’m bringing cupcakes and I get to pick the flavors. To fancy them up even more, you can add a mini snickerdoodle cookie stuck right in the icing – makes for a beautiful presentation!
For the cupcakes:
- 1½ cups (6 3/8 oz.) all-purpose flour
- 1½ cups (6 oz.) cake flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. ground cinnamon
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1¾ cups (12 1/4 oz.) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp. vanilla extract
- 1¼ cups milk
For the frosting:
- 3 sticks plus 2 tbsp. unsalted butter, at room temperature
- 3 cups (12 oz.) confectioners’ sugar, sifted
- Pinch of salt
- 2 tbsp. heavy cream
- 1 tsp. vanilla extract
- 1 tbsp. ground cinnamon (you can start with less, and adjust the amount to taste)
To make the cupcakes, preheat the oven to 350°F and line 2 cupcake pans with paper liners. Combine the flours, baking powder, salt, and ground cinnamon in a medium bowl and whisk to blend.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light and fluffy, about 3-5 minutes. Add in the eggs one at a time, mixing well after each addition. Blend in the vanilla extract. Add in the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour (so flour-milk-flour-milk-flour). Mix each of these additions on low speed, beating just until incorporated.
Fill the prepared cupcake pans with the batter, filling each well about 3/4 full. Bake, rotating the pans halfway through, for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool in the pans for about 10 minutes, then turn the cupcakes out onto a cooling rack to cool completely. Re-line a cupcake pan and repeat with the remaining batter if desired.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the whisk attachment. Cream on medium-high speed until smooth, about 3 minutes. Add in the confectioner’s sugar and beat on low until combined. Blend in the salt, heavy cream and vanilla extract. Add in the ground cinnamon, adjusting the amount to taste. Increase the speed to medium-high and continue to beat until light and fluffy, about 5 minutes. Frost the cooled cupcakes as desired.
Yield: about 28 cupcakes