Snickerdoodle Cupcakes

I am one of those people that will find a song I like and play it until I literally cannot stand to hear it another time. It usually entails about a month of constant play, during which time Mike reminds me dozens of times that I’d be able to enjoy the song for a lot longer if I restrained myself and didn’t play it quite so much. I’ve ruined dozens of songs for myself this way, and I never seem to learn. The same thing happens with certain recipes. I made the Otsu from Super Natural Cooking at least once a week the whole time we were in Korea, and now I don’t really feel the need to ever eat it again.

But I have a feeling that no matter how many cupcakes I bake, I’ll never get sick of them. There are so many different flavors you can make and you can decorate them in endless new ways, so how could anyone ever tire of them?

I busted out my whole collection of Wilton tips (which is a lot smaller than it used to be, thanks to the garbage disposal) while frosting these. I’ve never taken the Wilton cake decorating class, and would probably fail it if I did, but I love playing around with frosting and a piping bag.

These cupcakes have quite a bit of cinnamon but it’s not at all overpowering. There are dozens of recipes for snickerdoodle cupcakes out there on diffeent food blogs, but I settled on Bakerella’s version (without the cookie), which is modified from Martha Stewart’s Cupcakes. I just made my usual buttercream for the frosting but added a teaspoon of cinnamon. I noticed that some people put cream cheese frosting on theirs, which I might have to try next time I make these.

(adapted from Martha Stewart’s Cupcakes, as seen on Bakerella)

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk (I used 2%)

Preheat the oven to 350 F. Line a 12-cupcake pan with paper liners.
Sift together the flour, baking powder, salt, and cinnamon.
Using a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in the vanilla.
Add 1/3 of the flour mixture, and mix gently until combined.
Stir in half the milk.
Repeat with remaining flour mixture and milk, ending with the flour mixture.
Fill the lined cupcake tins with the batter (they should be about 3/4 full). If you have any extra, you can put it into 1 or 2 greased ramekins)
Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pans for 5 minutes, then place cupcakes on a wire rack to cool completely

1 stick butter, softened
3 1/2 cups powdered sugar
1/2 tsp vanilla
1 tsp cinnamon
3 – 4 tbsp milk

Beat the butter, sugar, vanilla, and cinnamon in a stand mixer with a paddle attachment. Add 2 tbsp milk, then add the rest of the milk 1 tsp at a time, stopping when the frosting has a nice spreadable consistency.

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18 comments to Snickerdoodle Cupcakes

  • The frosting is beautiful!

  • Sounds fabulous & you did a great job icing them! So pretty! I don’t think you’d fail…you’d ace that class:)

  • They are so beautiful, how do you get that patchwork effect?

    You know I have still never had a snickerdoodle!

  • Cate

    Katerina – Thank you! I use the basketweave tip and just do squares in alternating directions

  • You really think you would fail the cake decorating class!? Those cupcakes are a total win!

  • Gorgeous! These look great!

  • I love my icing tips and I love snickerdoodles! Your cupcakes look awesome. Kind of inspiring too, I just want to bake now!

  • Hillary

    These are so pretty! I love the monocromatic look of all white frosting :)

  • Stephanie

    i made these for Valentine’s Day for my love and they were fantastic! :)great cinnamon flavor!

  • They look fantastic. Love the frosting.

  • […] for the filling included with the recipe, so I made a half recipe of the cinnamon frosting from my Snickerdoodle Cupcakes. I think these are supposed to have more frosting between them, but I thought the cookie to […]

  • Katie

    Your cupcakes look delicious!!! I love checking on your site to see all the good food that you make. Quick question: I have to make cupcakes for a babyshower this weekend (it’s harajuku themed), I’m trying to find a way to make a somewhat healthy cupcake (trying to lose a little bit of weight). Do you have any suggestions for making cupcakes not so sinful? Any harajuku themed ideas for decorating them?

  • Cate

    Healthy cupcakes…that’s tough! I wish I had some ideas, but I have never tried to make them healthy, sorry! As for harajuku, I’m stumped as well! I would just use lots of brightly colored frosting!

  • Ken in the Quarter

    Holy Cow! I have always loved Snickerdoodles, and have been baking them for 30 years. I found my way to you (and this terrific recipe) through Epicute – and am so pleased with the results. Since I love that contrasting taste of cream of tartar in most snickerdoodle recipes, I added a couple small dashed to the cupcakes, and they rock even more!

    Thank you for posting this – my co-workers will love these tomorrow! (Oh, and I realized that I no longer had a cupcake tin; so I doubled up on the aluminum foil liners, and it still worked wonderfully!)

  • […] reading the post and recipe, I checked out the origins of┬áCate’s World Kitchen’s cupcakes. What I found is what […]

  • Although I used Martha’s original recipe for the cake, I used your frosting recipe because I didn’t have any corn syrup, and I don’t really like meringue. The results were a big hit. So, thank you!

  • Stephanie

    Made them and they are AMAZING! (Also delicious with almond frosting!) I have also made Martha Stewart’s exact recipe and I’m not sure what the difference is, but I was more impressed with these for some reason :)

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