Snickerdoodle Cupcakes

I love the smell of cinnamon. It reminds me of Christmas, probably because I smell and taste it constantly during that time of the year– in desserts, apple cider, candles, pine cones… (I don’t eat the candles and pine cones). Christmas season is over but I’m holding on to it a little longer with these Snickerdoodle Cupcakes.
Just like the traditional snickerdoodle cookies, these Snickerdoodle Cupcakes have the same cinnamon sugar top. In fact, if you only saw the top of the cupcakes without frosting you might mistake them for cookies.

The cake for these cupcakes is the same white cake as in my White Chocolate Easter Egg Cupcakes.  So soft, fluffy, and flavorful. So fitting for a Snickerdoodle Cupcake.

You can serve the cupcakes without frosting but then it’d be a muffin (like these French Breakfast Puffs), right? So, I topped those already perfectly delicious cupcakes with some smooth cream cheese frosting and added a sprinkling of cinnamon sugar for a little extra finesse. Beautiful and tasty. If you want to go even further, you can add a cinnamon stick too.

Snickerdoodle Cupcakes
These are delicious!! Only thing i would change would be to make it more moist! A little dry for me.

Ingredients

For the Snickerdoodle Cupcakes:

•     1 ⅔ cups all-purpose flour
•     ½ teaspoon salt
•     ¼ teaspoon baking soda
•     ½ teaspoon baking powder
•     ¼ cup brown sugar
•     ¾ cup granulated sugar
•     ½ cup butter, melted
•     1 tablespoon vanilla extract
•     ¼ cup sour cream
•     ¾ cup buttermilk
•     2 egg whites

For the Cinnamon Sugar Topping:

•     1 teaspoon ground cinnamon
•     ¼ cup granulated sugar

For the Brown Sugar Buttercream:

•     1 cup unsalted butter, room temperature
•     3 cups confectioners’ sugar
•     ⅓ cup brown sugar
•     1 teaspoon vanilla extract

Instructions

Make the Cupcakes:

1. Preheat oven to 350F and line cupcake pan with cupcake liners.
2. In medium bowl combine dry ingredients: flour, baking powder, baking soda and salt.
3. In microwave safe bowl, melt butter. Then whisk in the sugar, buttermilk, sour cream and vanilla.
4. Add the liquid ingredients to the dry ingredients and mix until combined.
5. In bowl of stand mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
6. Fill cupcake liners ¾ full.
7. Mix sugar and cinnamon topping together and sprinkle ½ teaspoon on top of each cupcake. Reserve remaining for final décor.
8. Bake for 15-18 minutes, or until toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool in pans for 5 minutes, then remove to wire racks to finish cooling.

Make the Frosting:

1. Mix butter, brown sugar and vanilla in bowl of stand mixer on medium speed for 2 minutes, until smooth.
2. Reduce mixer speed to low, and slowly add in confectioners’ sugar 1 cup at a time while mixer is running and mix until smooth.
3. Prepare a piping bag fitted with a 1M tip and fill with frosting.
4. Swirl buttercream on top cupcakes and sprinkle with remaining cinnamon-sugar mixture.

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