For the person who loves snickerdoodle cookies.... these cupcakes are pure snickerdoodle heaven. Lightly sweet cinnamon yumptions :) We made these for our son's birthday and it became an instant family favorite!
Ingredients for cupcakes:
1 1/2 cups all-purpose flour
Ingredients for cupcakes:
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
Directions for cupcakes:
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 (we use the high tech toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar and sprinkle over top and/or frost with vanilla bean buttercream frosting.
Ingredients for Vanilla Buttercream Frosting:
2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners' sugar
A pinch of salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream
Directions for Vanilla Buttercream Frosting:
In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to
combine, about 15 seconds.
Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20-30 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. You can then pipe or spread frosting onto completely cooled cupcakes.
This frosting is a versatile frosting that can be used on all types of different cakes. It's very vanilla flavor compliments deep rich chocolate cake to simple vanilla or goes perfectly with these Snickerdoodle Cupcakes! Mangialicious!
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 (we use the high tech toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar and sprinkle over top and/or frost with vanilla bean buttercream frosting.
Ingredients for Vanilla Buttercream Frosting:
2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners' sugar
A pinch of salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream
Directions for Vanilla Buttercream Frosting:
In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to
combine, about 15 seconds.
Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20-30 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. You can then pipe or spread frosting onto completely cooled cupcakes.
This frosting is a versatile frosting that can be used on all types of different cakes. It's very vanilla flavor compliments deep rich chocolate cake to simple vanilla or goes perfectly with these Snickerdoodle Cupcakes! Mangialicious!
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