Snickerdoodle Cupcakes

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If you’re anything like me, you have a special place in your heart for snickerdoodles. These delightful cookies, with their cinnamon-sugar coating and soft, chewy texture, are a nostalgic treat that brings back memories of cozy family gatherings. But what if I told you that you could enjoy all of that warm, cinnamon flavor in a cupcake? Yes, that’s right! Snickerdoodle Cupcakes are here to elevate your dessert game. Bursting with flavor and topped with a luscious cream cheese frosting, these cupcakes are sure to impress friends and family alike.

What Makes This Recipe Special

These Snickerdoodle Cupcakes combine the best of both worlds: the light, airy texture of a cupcake with the rich, comforting flavors of classic snickerdoodle cookies. The unique blend of all-purpose and cake flour contributes to a tender crumb, while the cinnamon-sugar topping adds that familiar warmth. Plus, the cream cheese frosting is the cherry on top, providing a tangy complement to the sweet cupcake base. Each bite is a delicious experience that takes you back to your childhood.

Ingredients at a Glance

Here’s what you’ll need to whip up a batch of these delightful cupcakes:

• 1 cup all-purpose flour
• 1 cup cake flour, sifted
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 tablespoon cinnamon
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup milk
• 1 teaspoon cinnamon (for topping)
• 2 tablespoons sugar (for topping)
• 8 ounces cream cheese, at room temperature
• ½ cup unsalted butter, at room temperature (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 1 teaspoon cinnamon (for frosting)
• 3 cups powdered sugar, sifted

Equipment Breakdown

Before you start baking, make sure you have the following equipment on hand:

• Mixing bowls – For combining ingredients.
• Electric mixer – To whip up that delicious frosting.
• Cupcake pan – Essential for baking the cupcakes.
• Cupcake liners – For easy cleanup and presentation.
• Measuring cups and spoons – For precise ingredient measurements.
• Cooling rack – To allow the cupcakes to cool properly.

Snickerdoodle Cupcakes, Made Easy

Let’s dive into the step-by-step process of making these delightful Snickerdoodle Cupcakes.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, kosher salt, and 1 tablespoon of cinnamon until well combined. Set this mixture aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, using an electric mixer, cream together the unsalted butter and sugar until the mixture is light and fluffy, about 3-5 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

Step 5: Alternate Dry Ingredients and Milk

Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Step 6: Fill Cupcake Liners

Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack.

Step 8: Prepare Cinnamon-Sugar Topping

While the cupcakes are cooling, mix together the remaining 1 teaspoon of cinnamon and 2 tablespoons of sugar in a small bowl. Once the cupcakes are completely cool, sprinkle the cinnamon-sugar mixture on top.

Step 9: Make the Cream Cheese Frosting

In a large mixing bowl, beat together the cream cheese and ½ cup of unsalted butter until creamy. Add the vanilla extract, cinnamon, and gradually mix in the powdered sugar until smooth.

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously with the cream cheese frosting.

No-Store Runs Needed

You might be surprised to find that most of the ingredients for these Snickerdoodle Cupcakes are staples in your kitchen. Here’s what you likely already have on hand:

• All-purpose flour
• Sugar
• Baking powder
• Cinnamon
• Butter
• Eggs
• Vanilla extract

You might need to pick up cake flour and cream cheese, but everything else is usually a pantry staple!

Troubles You Can Avoid

Baking can sometimes feel daunting, but here are a few tips to help you avoid pitfalls when making Snickerdoodle Cupcakes:

• Make sure your butter is at room temperature for optimal creaming.
• Don’t overmix the batter; mix just until combined to keep the cupcakes light and airy.
• Check your oven temperature with an oven thermometer to ensure accurate baking.
• Let the cupcakes cool completely before frosting to prevent melting.

Storage Pro Tips

Once you’ve baked these delicious Snickerdoodle Cupcakes, you’ll want to keep them fresh for as long as possible. Here are some storage tips:

• Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
• If frosted, keep them in the fridge for up to a week.
• For longer storage, consider freezing the unfrosted cupcakes in an airtight container for up to 3 months. Thaw them before frosting.

Top Questions & Answers

Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour and cake flour with a gluten-free flour blend. Just ensure that the blend includes xantham gum for the best texture.

How can I make these cupcakes more decadent?

For an added touch of indulgence, consider filling the cupcakes with a caramel or chocolate ganache before frosting them with cream cheese frosting. You could also drizzle some melted chocolate on top!

Can I use a different frosting?

Absolutely! If you’re not a fan of cream cheese frosting, you can try Chocolate Buttercream Frosting or even a simple vanilla buttercream.

What if I don’t have cake flour?

If you don’t have cake flour, you can create a substitute by using 1 cup of all-purpose flour and removing 2 tablespoons, then adding 2 tablespoons of cornstarch. Sift together to ensure it’s well combined.

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Ready to Cook?

Now that you’re fully equipped with everything you need to create these scrumptious Snickerdoodle Cupcakes, it’s time to get baking! The warm, inviting aroma of cinnamon and sugar will soon fill your kitchen, creating an irresistible atmosphere that will have everyone asking for seconds. Enjoy the process, and don’t forget to share a cupcake or two with your loved ones! Happy baking!