Friday, December 14, 2012

Snickerdoodle Cupcakes

While pondering what recipes to make for our holiday party, I have always wanted to make Snickerdoodle Cupcakes. They are my favorite cookie so they have to be good in a cupcake :) Our Holiday Party was a success!


1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Yield Makes 28


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.


1 cup butter, room temperature
3 3/4 cup powdered sugar, sifted
3-4 tbsp. milk
2 tsp vanilla
1 tsp cinnamon

Mix on low speed, blend in butter until fluffy (about 30 seconds) Add sugar, 3 tbsp milk and vanilla extract, blend lightly. Add cinnamon and continue to mix until sugar is well incorporated. Increase speed and beat until fluffy, if the frosting is stiff, add the remaining 1 tbsp of milk. Blend well. Be sure that the cupcakes are completely cool. Pipe your cupcakes.

Garnish with cinnamon, optional

No comments :

Post a Comment