Name: Snickerdoodle Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 cupcakes
Ingredients: 3/4 c cake flour; 3/4 tsp baking powder; 1/8 tsp salt; 1 tsp cinnamon; 1/4 c unsalted butter, room temperature; 1/2 c sugar; 1 extra large egg, room temperature; 1/2 tsp vanilla; 6 tbs milk, room temperature (I used Almond Milk); 6 Tbs butter, room temperature; 1 1/2 - 1 3/4 c powdered sugar (it depends on the consistency and sweetness you are looking for); 1-2 Tbs milk; 1 1/2 tsp vanilla; 1-2 tsp cinnamon sugar for dusting

Celebrate the season with these soft, Snickerdoodle Cupcakes topped with a classic vanilla buttercream and dusted with a bit of cinnamon and sugar.

Snickerdoodle Cupcakes | It Bakes Me Happy

It’s been two and a half years since I first posted the recipe for these snickerdoodle cupcakes and I had forgotten just how much we love them! I have a little confession: I am not proud of the early post photos, so I thought it was time to start remaking some of the recipes buried in the archives. The first time I made them was for my best friends birthday, I remember watching her eat one and the look on her face – pure delight. I recall she even mentioned something about hiding the rest and not sharing with her hubby.Fast forward a few years and that same look of wonder was in the eyes of my sweet little toddler, she loved them! My husband is a true cinnamon lover, so of course he also loves theses soft, cinnamon and sugar cupcakes topped with a classic vanilla buttercream and dusted with a bit of cinnamon and sugar. They are everything you love about the cookies but in the form of a cupcake, enjoy and happy baking!

Snickerdoodle Cupcakes

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Emily

Yield 6 cupcakes

Ingredients

for the cupcakes:

3/4 c cake flour
3/4 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/4 c unsalted butter, room temperature
1/2 c sugar
1 extra large egg, room temperature
1/2 tsp vanilla
6 tbs milk, room temperature (I used Almond Milk)

for the frosting:

6 Tbs butter, room temperature
1 1/2 - 1 3/4 c powdered sugar (it depends on the consistency and sweetness you are looking for)
1-2 Tbs milk
1 1/2 tsp vanilla
1-2 tsp cinnamon sugar for dusting

Instructions

for the cupcakes:

Preheat your oven to 350º and line a standard 6 cup muffin tin with paper liners.
In a medium bowl, sift together the flour, baking powder, salt and cinnamon; set aside.
In the bowl of your stand mixer beat the butter and sugar until fluffy, about 2 minutes.
Add the egg and mix until combined. Add vanilla and mix until combined.
Add the flour mixture to the creamed butter and sugar in three additions, alternating with milk in two additions.
Fill the paper liners about 3/4 full. Bake for about 17-20 minutes.
Remove from the oven carefully and cool in the pan 10 minutes, transfer the cupcakes to a wire rack and cool completely.

for the frosting:

In the bowl of your stand mixer beat the butter until light and fluffy, add the powdered sugar 1 c at a time, alternating with the vanilla and milk until your desired consistency is achieved.
I like to beat the frosting 5-10 minutes for a really fluffy texture.
Frost the cupcakes as desired and sprinkle with cinnamon and sugar, serve.

Notes

Recipe adapted from Snickerdoodle Cupcakes by Martha Stewart

Courses cupcake, dessert

Nutrition Facts

Serving Size 1 cupcake

Amount Per Serving
% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Snickerdoodle Cupcakes – Recipe Redo