Easy Snickerdoodle Cupcakes

We’re sure your holiday to-do’s are a mile-long by now, and you’re in the process of whipping up all your family-favorite holiday cookies and cakes to share with friends and neighbors. We’ll we’re here to suggest one more recipe for you to add to this year’s holiday baking list. Our Snickerdoodle Cupcakes with Brown Sugar Buttercream are a spin-off of the always popular snickerdoodle cookie and are sure to be a hit at your next gathering.

This easy-peasy recipe will leave you feeling quite accomplished amongst the hustle and bustle, and we guarantee you will get two thumbs up from anyone who has the pleasure of enjoying one! These cupcakes can we whipped together in no time and are sure to be a crowd pleaser, especially with the kiddos! (Our kids sure did love gobbling up these cinnamon-sugar laden treats…after all they are our #1 taste testers!) They’re also the perfect little helpers to get involved in the kitchen to help with the sprinkling of the cinnamon and sugar mixture.

And as an added bonus…these cupcakes taste amazing fresh from the oven. So if you’re in a pinch and don’t have time to whip up the frosting, don’t worry! These cupcakes will still be a homerun! Trust us, you won’t be able to stop at eating just one. The texture is so tender and soft and the cinnamon-sugar crackle on top provides an extra bit of sweetness that makes them super yummy if you have to forgo the frosting, which means they’re perfect for breakfast too.

But of course we highly recommend you save time to make the brown sugar buttercream, because oh my golly it sure is amazing! Dusted with one final sprinkling of cinnamon and sugar, these cupcakes have the perfect little crunch when you sink your teeth in.

Easy Snickerdoodle Cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

CUPCAKES:

•     1 1/2 cups all purpose flour
•     1 tablespoon baking powder
•     1 tablespoon ground cinnamon
•     1 1/2 cups cake flour
•     1 3/4 cups granulated white sugar
•     1/2 teaspoon salt
•     1 cup (2 sticks) unsalted butter, at room temperature
•     2 teaspoons vanilla extract
•     4 large eggs, at room temperature
•     1 1/4 cups whole milk

FROSTING:

•     12 ounces cream cheese, at room temperature
•     16 ounces powdered sugar, sifted
•     1/2 cup (1 stick) unsalted butter, at room temperature
•     1/2 tablespoon vanilla extract
•     2 tablespoons brown sugar
•     1 teaspoon ground cinnamon

TOPPING:

•     1/2 teaspoon ground cinnamon
•     2 tablespoons granulated white sugar

Instructions

PREPARE CUPCAKES:

1. Preheat the oven to 350 degrees F. Line 28 muffin tins with paper liners.
2. In a medium bowl, sift together both flours, baking powder, salt and cinnamon.
3. In a large mixing bowl, use an electric mixer to combine the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.
4. Divide the batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before frosting.

PREPARE THE FROSTING:

1. In a medium bowl, use an electric mixer to blend the cream cheese and butter. Add the sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place the sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.

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