The basic 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 critiques. Strive them and also you’ll style why!
I initially printed this recipe in 2013 (they’ve stood the take a look at of time!) and have since added new images and some extra success suggestions.
Delicate, 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 via the sides, cinnamon-sugar dusted on high, a mountain of cinnamon-swirl frosting, and a mini snickerdoodle cookie to high all of it off.
Immediately’s recipe is a positive instance of how a scrumptious dessert doesn’t must be tough! You possibly can impress everybody with a easy recipe and a bit creativity. Severely… how will you resist THESE?
Readers Rave Have Been Raving for Years
One reader, Julia, commented: “These are one of the 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. The most effective cupcake recipes. ★★★★★”
One reader, Sharon, commented: “This was my first ever cupcake I’ve produced from scratch. I made two batches and took them to work. Rave critiques! They mentioned they have been actually one of the best cupcake they’d ever eaten. Will certainly make many times. ★★★★★”
Right here’s My Cake Model
And, sure, I’ve a snickerdoodle cake recipe, too!
Find out how to Make & Assemble Snickerdoodle Cupcakes
There are 3 components to those snickerdoodle cupcakes:
- Cinnamon-swirled vanilla cupcakes
- Cinnamon-swirled vanilla buttercream
- Mini snickerdoodles for garnish (elective however a lot enjoyable when you have time!)
First, the cupcake batter. It comes collectively in minutes—you don’t even want an electrical mixer. Whisk collectively dry components, whisk collectively moist components, whisk moist + dry collectively. The batter is much 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 few of the cinnamon-sugar layer from the middle might peek out on the highest. Give the tops a mild swirl with a toothpick.
Right here’s how that entire meeting step seems to be:
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 seem like after baking:
Subsequent, the frosting. These snickerdoodle cupcakes are so completely tasty, that you simply don’t even want frosting. However let’s be critical. You probably have the chance to make cinnamon frosting, you must make it. That’s simply wise!
The frosting I used to high 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 stuffed my piping bag with half of the cinnamon frosting on one aspect and half of the vanilla frosting subsequent to it. Aspect 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 wouldn’t have a piping bag + tip, no worries! You possibly can frost the 2 frostings nevertheless you’d like on high of the snickerdoodle cupcakes. Or simply use all vanilla frosting or all cinnamon frosting.
And in the event 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 crowning glory in your snickerdoodle cupcakes—and I do imply little! Whip up a batch of my tender and thick snickerdoodles (a fast and simple 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 elective, however topping a cupcake with a mini cookie is without doubt one of the best methods to make a easy dessert look extraordinary.
You could possibly 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 improbable 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
Technique: Baking
Delicacies: American
Description
Cinnamon-sugar-swirled vanilla cupcakes topped with creamy cinnamon-swirled frosting… these snickerdoodle cupcakes all the time get rave critiques. Strive them and also you’ll style why! Be at liberty 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 can be gritty. Whisk within the egg, bitter cream, milk, and vanilla extract till mixed.
- Pour the moist components into the dry components 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 few of the cinnamon-sugar filling from the middle layer might peek via 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 middle 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 utterly. Shake off any extra cinnamon-sugar that isn’t sticking to the tops, as that can 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 service for storing and transporting adorned cupcakes.
Notes
- Make Forward & Freezing Directions: Bake the cupcakes 1 day prematurely. Hold cupcakes lined tightly at room temperature and frost the day of serving. Unfrosted cupcakes might 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 Provider (for storage)
- Bitter Cream & Complete Milk: Bitter cream and entire milk are strongly really helpful for one of the best style and texture. A full-fat plain yogurt would work as an alternative of bitter cream, although the cupcakes is probably not as mild. Identical goes with a lower-fat milk (I don’t suggest 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 entire milk as an alternative. Nonetheless, the consistency of the frosting won’t 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 at this time’s cupcake and frosting recipes, however bake as a 3-layer 6-inch cake. See this submit for tips on how to flip cupcake recipes into 3-layer 6-inch muffins.
- Remember to take a look at my 10 suggestions for baking the BEST cupcakes earlier than you start!
