Best Snickerdoodle Cupcakes Recipes

SNICKERDOODLE CUPCAKES

Steps:

• 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.
• To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
• 2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
• 3. Cream together butter and sugar till pale and fluffy.
• 4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.
• 5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
• 6. Divide the batter evenly into the cupcake tins, fill 3/4 full.
• 7. Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
• 8. Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
• 9. With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
• 10. FROSTING:
• 11. With mixer on low speed, blend butter till fluffy, about 30 seconds.
• 12. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
• 13. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
• 14. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
• 15. NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.

SNICKERDOODLE CUPCAKES

Steps:

• 1. Preheat oven to 350. Place liners in cupcake pans, will make 24ish cupcakes. In a large mixing bowl, mix together flour, sugar, baking powder, salt and cinnamon. Add butter and mix until it is fully incorporated. Add milk, eggs and vanilla all at once and mix, once all mixed turn mixer to high and beat 3 minutes. Fill liners 3/4 full and bake 20ish minutes or until toothpick inserted comes out clean.
• 2. In a large bowl, beat together cream cheese, butter and vanilla...add powdered sugar, beat on high speed until smooth and creamy.
• 3. Mix cinnamon and sugar in small bowl and set aside.
• 4. Frost cupcakes then dust with a mixture of cinnamon and sugar.

VEGAN SNICKERDOODLE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.
• In a large bowl combine all the dry ingredients. Whisk together until well combined.
• In a medium bowl combine the wet ingredients. Mix well.
• Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don't over mix!
• Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
• Remove cupcakes from pan and refrigerate until completely cool.
• While cooling, make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.
• In a small bowl mix together sugar and cinnamon.
• Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
• Enjoy!

EASY SNICKERDOODLE CUPCAKES

Steps:

• 1. Melt butter. Mix all cupcake ingredients together, beating on medium speed for about 2 minutes. Scrape bowl to ensure everything is well mixed.
• 2. Bake in 350 oven for 20-25 minutes until tops are brown and spring back when pressed lightly. Allow to cool.
• 3. For frosting, mix 1 TBSP cinnamon with prepared frosting. Mix well. Frost cooled cupcakes.

SNICKERDOODLE CUPCAKES WITH CINNAMON SWIRL FROSTING RECIPE - (4.5/5)

Steps:

• Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual. Top each cupcake with 1 teaspoon more of the cinnamon-sugar. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds. To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

SNICKERDOODLE CUPCAKES

Steps:

• Preheat your oven to 350 degrees. Line the cupcake pans with liners and set aside. Whisk together dry ingredients ( flour/s, baking powder, salt and cinnamon ). In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time. Beat well after each addition. Add vanilla. Beat again. Add the dry ingredients, alternating with milk. Make sure you start and finish with dry mix. ( 3 additions of dry, 2 of wet ). Beat after each addition. Make sure everything is combined. Fill each liner 3/4 full. Bake 20 minutes, or until a toothpick inserted in the center of each cupcake comes out clean. Cool completely before icing.