EASY SNICKERDOODLE CUPCAKES
I love to mix it up with cake mixes to create some special treats for my family. These are the best! The cinnamon reduces the sweetness of the frosting. And you couldn't ask for a moister cake.
Provided by Rise Ruhl
Categories Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. Melt butter. Mix all cupcake ingredients together, beating on medium speed for about 2 minutes. Scrape bowl to ensure everything is well mixed.
- 2. Bake in 350 oven for 20-25 minutes until tops are brown and spring back when pressed lightly. Allow to cool.
- 3. For frosting, mix 1 TBSP cinnamon with prepared frosting. Mix well. Frost cooled cupcakes.
SNICKERDOODLE CUPCAKES
Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 28
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- 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.
- 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.
- To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING
Everything "snickerdoodle" is okay by me. My mom used to bake cookies every Friday for my brothers and I. And guess what? Snickerdoodle Cookies were my favorite! So now, I find this snickerdoodle cupcake recipe and I am in heaven!!!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
- 2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
- 3. Cream together butter and sugar till pale and fluffy.
- 4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.
- 5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
- 6. Divide the batter evenly into the cupcake tins, fill 3/4 full.
- 7. Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
- 8. Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
- 9. With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
- 10. FROSTING:
- 11. With mixer on low speed, blend butter till fluffy, about 30 seconds.
- 12. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
- 13. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
- 14. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
- 15. NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.
SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING
These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!
Provided by Kim
Categories Cupcakes
Time 1h55m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
- Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
- Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
- Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
- Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
- For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg
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