The scent of cinnamon wafting through the air has a nostalgic pull that takes us back to simple, carefree days. Our Snickerdoodle Cupcakes capture that essence, embodying the comfort and familiarity of the beloved cookie in a fluffy, tender cupcake form. These cupcakes are a tribute to the classic Snickerdoodle cookie, transformed into an easy-to-make dessert that’s perfect for new bakers or those seeking the joy of a homemade treat without the complexity.
Snickerdoodles are a staple in the realm of home baking, known for their signature sugar and cinnamon coating. By infusing these flavors into a cupcake, we invite you to enjoy a twist on tradition. The buttery, sweet base kissed with the spice of cinnamon creates a cupcake that’s both unpretentious and utterly irresistible.
This recipe is designed to bring the delightful experience of Snickerdoodle cookies to the cupcake world with minimal effort. Whether you’re looking for a sweet snack to accompany your afternoon coffee, a delightful addition to a family gathering, or just want to indulge in the act of baking, these Snickerdoodle Cupcakes with Cinnamon Swirl Frosting are here to make each moment a bit more special.
As you follow along with our straightforward recipe, imagine the smiles and warmth these cupcakes will bring to your kitchen and the faces of those who taste them. With each swirl of cinnamon frosting, you’ll find the simplicity of ingredients merging into something magical. So, let’s preheat the oven, gather our supplies, and get ready to fill the room with the enchanting aroma of Snickerdoodle Cupcakes, a bake that’s sure to become a cherished favorite.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Snickerdoodle Cupcakes with Cinnamon Swirl Frosting
Description
Ingredients
For the Cupcakes
For the Cinnamon Swirl Frosting
Instructions
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Preheat Oven
Begin by setting your oven to 350°F (175°C). This step is crucial for ensuring your cupcakes bake evenly.
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Prepare the Cupcake Liners
Line a 12-cup muffin tin with paper liners to prevent sticking and to make it easy to remove the cupcakes once they’re baked.
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Dry Ingredient Mixture
In a large mixing bowl, sift together 1 2/3 cups of all-purpose flour, 1 cup of granulated sugar, 1/4 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, and 1 tablespoon of ground cinnamon. Sifting not only combines your ingredients but also aerates the flour, leading to lighter cupcakes.
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Creaming the Butter
In a separate bowl, use an electric mixer to cream 3/4 cup of room-temperature unsalted butter until it is smooth and light in color. This process is vital as it incorporates air and leads to a better rise in your cupcakes.
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Incorporate Egg Whites and Liquids
To the creamed butter, gradually add 3 egg whites, one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1/4 cup of sour cream, 1/4 cup of whole milk, and 2 teaspoons of vanilla extract. These wet ingredients should be mixed until just combined to ensure a moist cupcake texture.
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Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture to the wet mixture, stirring gently until the batter is uniform and free of lumps. Avoid overmixing, which can make the cupcakes dense.
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Filling Cupcake Liners
Use a scoop or spoon to fill the cupcake liners two-thirds full with batter. This ensures that the cupcakes have room to rise without spilling over.
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Baking
Place the muffin tin in the oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached.
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Cooling the Cupcakes
Once baked, remove the cupcakes from the oven. Let them sit in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This will make frosting them easier and prevent the frosting from melting.
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Making the Frosting
For the cinnamon swirl frosting, beat 1 cup of room-temperature unsalted butter until creamy. Gradually add 3-4 cups of sifted powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of ground cinnamon. As you mix, add in 2 tablespoons of heavy cream or milk to achieve a smooth, spreadable consistency.
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Frosting the Cupcakes
Once the cupcakes are completely cool, use a piping bag with a star tip to swirl the frosting onto each cupcake. Begin at the outer edge, spiraling towards the center, lifting up to create a peak.
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Final Touches
For a traditional Snickerdoodle look, sprinkle a small amount of cinnamon sugar over the frosted cupcakes.
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 60mg20%
- Sodium 180mg8%
- Total Carbohydrate 36g12%
- Sugars 22g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For an even more pronounced cinnamon flavor, you can sprinkle the tops of the batter with a cinnamon-sugar mixture before baking.
If the frosting is too thick, add a little more cream until it reaches the desired consistency.
These cupcakes are best served fresh but can be stored in an airtight container for up to 3 days.
To ensure cupcakes rise evenly, don't overfill the liners.
Allow cupcakes to cool completely before frosting to prevent melting.
