The traditional cinnamon-sugar cookie will get the cupcake remedy! Cinnamon-sugar-swirled vanilla cupcakes topped with creamy cinnamon-swirled frosting… these snickerdoodle cupcakes all the time get rave opinions. Strive them and also you’ll style why!
I initially revealed this recipe in 2013 (they’ve stood the check of time!) and have since added new pictures and some extra success suggestions.
Smooth, barely tangy, and coated in cinnamon-sugar, snickerdoodle cookies will all the time be a household favourite. So how a couple of cupcake model? It’s doable. And, clearly, scrumptious!
I wasn’t shy about loading cinny-swirls inside these snickerdoodle cupcakes. Cinnamon peeking by the sides, cinnamon-sugar dusted on prime, a mountain of cinnamon-swirl frosting, and a mini snickerdoodle cookie to prime all of it off.
Right now’s recipe is a fantastic instance of how a scrumptious dessert doesn’t should be tough! You possibly can impress everybody with a easy recipe and a bit creativity. Significantly… how are you going to resist THESE?
Readers Rave Have Been Raving for Years
One reader, Julia, commented: “These are the very best issues I’ve ever made in my kitchen, no lie. ★★★★★”
One reader, Ashley, commented: “These cupcakes are wonderful! My husband requested for them for his birthday for the second 12 months in a row. These are positively going to be a part of our yearly celebrations. Among the finest cupcake recipes. ★★★★★”
One reader, Sharon, commented: “This was my first ever cupcake I’ve comprised of scratch. I made two batches and took them to work. Rave opinions! They mentioned they had been actually the very best cupcake that they had ever eaten. Will certainly make time and again. ★★★★★”
Right here’s My Cake Model
And, sure, I’ve a snickerdoodle cake recipe, too!
The best way to Make & Assemble Snickerdoodle Cupcakes
There are 3 elements to those snickerdoodle cupcakes:
- Cinnamon-swirled vanilla cupcakes
- Cinnamon-swirled vanilla buttercream
- Mini snickerdoodles for garnish (optionally available however a lot enjoyable when you’ve got time!)
First, the cupcake batter. It comes collectively in minutes—you don’t even want an electrical mixer. Whisk collectively dry substances, whisk collectively moist substances, whisk moist + dry collectively. The batter is just like my strawberry shortcake cupcakes.
The meeting: Spoon 2 Tablespoons of cupcake batter into 12 cupcake liners. Then sprinkle every with 1 teaspoon of cinnamon-sugar. Prime with extra cupcake batter and 1 extra teaspoon of cinnamon-sugar. A number of the cinnamon-sugar layer from the middle could peek out on the highest. Give the tops a mild swirl with a toothpick.
Right here’s how that complete meeting step seems:
By the best way, you’ll equally layer cinnamon goodness in these banana chocolate chip streusel muffins. One other must-try for my fellow cinnamon-sugar lovers!
Right here’s what the cupcakes appear like after baking:
Subsequent, the frosting. These snickerdoodle cupcakes are so completely tasty, that you just don’t even want frosting. However let’s be severe. You probably have the chance to make cinnamon frosting, you need to make it. That’s simply smart!
The frosting I used to prime these cupcakes is two-toned. First, I made vanilla buttercream. Then I transferred half of the frosting to a separate bowl and beat 1 Tablespoon of cinnamon into it.
Right here is precisely how I swirled the 2 frostings collectively: I merely crammed my piping bag with half of the cinnamon frosting on one aspect and half of the vanilla frosting subsequent to it. Facet by aspect, cinnamon + vanilla in a single swirly-twirly frosting.
I used a Wilton 1M tip to frost, however any piping tip would work. In case you would not have a piping bag + tip, no worries! You possibly can frost the 2 frostings nevertheless you’d like on prime of the snickerdoodle cupcakes. Or simply use all vanilla frosting or all cinnamon frosting.
And should you love cream cheese frosting, strive topping these snickerdoodle cupcakes with the frosting from this recipe for banana cupcakes with cinnamon cream cheese frosting!
Garnish & Topping Choices
And final however not least, a bit of completion to your snickerdoodle cupcakes—and I do imply little! Whip up a batch of my mushy and thick snickerdoodles (a fast and straightforward 20-minute recipe) and make them into mini cookies, which is about 2 teaspoons of cookie dough per cookie. Bake them for 7 minutes. That is optionally available, however topping a cupcake with a mini cookie is among the best methods to make a easy dessert look extraordinary.
You can additionally garnish these snickerdoodle cupcakes with a cinnamon stick, like we do with these chai latte cupcakes. And if you wish to strive filling cupcakes, these can be implausible with some salted caramel within the center.
Snickerdoodle Cupcakes with Cinnamon Swirl Frosting
Prep Time: half-hour
Cook dinner Time: 20 minutes
Whole Time: 3 hours
Yield: 12 cupcakes
Class: Cupcakes
Methodology: Baking
Delicacies: American
Description
Cinnamon-sugar-swirled vanilla cupcakes topped with creamy cinnamon-swirled frosting… these snickerdoodle cupcakes all the time get rave opinions. Strive them and also you’ll style why! Be happy to garnish with a mini snickerdoodle cookie or a cinnamon stick.
Cupcakes
Cinnamon-Swirl Frosting
Directions
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Make the cupcakes: In a big bowl, whisk the flour, baking powder, baking soda, and salt collectively. Put aside. In a medium bowl, whisk the melted butter and 1 cup (200g) sugar collectively. Combination might be gritty. Whisk within the egg, bitter cream, milk, and vanilla extract till mixed.
- Pour the moist substances into the dry substances and whisk till the batter is totally mixed. Batter needs to be creamy and principally easy; just a few small lumps are OK.
- In a small bowl, combine the remaining 1/3 cup of sugar and a pair of teaspoons cinnamon collectively. Put aside.
- Assemble the cupcakes: Spoon 2 scant Tablespoons of cupcake batter into every cupcake liner. Prime with 1 teaspoon of the cinnamon-sugar combination. Prime with 1 heaping Tablespoon of cupcake batter, till the cupcake liners are about 3/4 full. A number of the cinnamon-sugar filling from the middle layer could peek by the highest layer of batter—that’s okay. Prime every cupcake with 1/4 teaspoon of cinnamon-sugar. Swirl every gently with a toothpick.
- Bake for 20–22 minutes, or till a toothpick inserted within the heart comes out clear. Take away cupcakes from the oven and permit them to chill within the pan for 10 minutes, after which switch to a wire rack to chill fully. Shake off any extra cinnamon-sugar that isn’t sticking to the tops, as that may forestall the frosting from sticking to the cupcakes.
- Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on excessive pace till easy and creamy, about 1 minute. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low pace for 30 seconds, then swap to excessive pace and beat for 3 full minutes. Add extra confectioners’ sugar if frosting appears skinny and greasy or extra cream if the frosting appears too stiff. Style, and add salt if frosting is simply too candy (I like so as to add about 1/8 teaspoon). Take away half of the frosting from the blending bowl and switch to a different bowl, or instantly into your piping bag. Beat 1 Tablespoon of cinnamon into the remaining frosting within the mixing bowl.
- Spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visible. Pipe onto cupcakes. I used a Wilton 1M swirl tip. Garnish cupcakes with cinnamon sticks or mini snickerdoodle cookies, if desired.
- Cowl and retailer leftover cupcakes at room temperature for as much as 1 day or within the fridge for as much as 5 days. I like to recommend a cupcake provider for storing and transporting adorned cupcakes.
Notes
- Make Forward & Freezing Directions: Bake the cupcakes 1 day upfront. Preserve cupcakes coated tightly at room temperature and frost the day of serving. Unfrosted cupcakes could be frozen as much as 3 months. Thaw in a single day within the fridge and produce to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electrical Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Cupcake Service (for storage)
- Bitter Cream & Entire Milk: Bitter cream and complete milk are strongly beneficial for the very best style and texture. A full-fat plain yogurt would work as a substitute of bitter cream, although the cupcakes is probably not as mild. Identical goes with a lower-fat milk (I don’t advocate nonfat). Nondairy milk works in a pinch. You possibly can substitute each the entire milk and bitter cream with buttermilk (1 cup/240ml) if wanted.
- Cream: For the cream within the frosting, you should utilize complete milk as a substitute. Nevertheless, the consistency of the frosting is not going to be as creamy.
- Can I Make This Right into a Cake? Completely, and I have already got a separate recipe for snickerdoodle cake. For a smaller cake, use in the present day’s cupcake and frosting recipes, however bake as a 3-layer 6-inch cake. See this publish for easy methods to flip cupcake recipes into 3-layer 6-inch muffins.
- Make sure to try my 10 suggestions for baking the BEST cupcakes earlier than you start!
