Best 3 Snickerdoodle Cupcakes Recipes

Indulge in the delectable world of snickerdoodle cupcakes, a delightful fusion of classic flavors and textures. These cupcakes are a symphony of sweet and tangy, with a soft and fluffy interior and a crispy cinnamon-sugar coating. Experience the perfect balance of sweet and tangy in every bite, as the fluffy vanilla cupcake yields to a burst of cinnamon-sugar flavor. Immerse yourself in the warmth and comfort of these cupcakes, perfect for any occasion.

The article features a collection of irresistible snickerdoodle cupcake recipes, each offering a unique twist on this beloved treat. From classic snickerdoodle cupcakes to variations like cream cheese-filled, chocolate chip, and even a gluten-free option, there's a recipe for every palate. With step-by-step instructions and detailed ingredient lists, these recipes ensure that every bite is a moment of pure bliss. Get ready to embark on a culinary adventure and create snickerdoodle cupcakes that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SNICKERDOODLE CUPCAKES

Snickerdoodle Cupcakes image

Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 28

Number Of Ingredients 11

Ingredients

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
Seven-Minute Frosting for 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

SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING image

Everything "snickerdoodle" is okay by me. My mom used to bake cookies every Friday for my brothers and I. And guess what? Snickerdoodle Cookies were my favorite! So now, I find this snickerdoodle cupcake recipe and I am in heaven!!!

Provided by Jo Anne Sugimoto

Categories Cakes

Number Of Ingredients 19

Ingredients

CUPCAKE BATTER:
1 1/2 c flour
1 1/2 c cake flour, sifted
1 Tbsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground cinnamon for dusting
2 stick butter, unsalted, softened
1 3/4 c sugar
2 Tbsp sugar for dusting
4 large eggs, room temperature
2 tsp vanilla extract
1 1/4 c milk
CINNAMON BUTTERCREAM FROSTING:
1 c butter, room temperature
3 3/4 c powdered sugar, sifted
3 to 4 Tbsp milk
2 tsp vanilla extract
1 tsp cinnamon

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

Snickerdoodle Cupcakes image

Yummy little cinnamon cupcake with cream cheese frosting. It is requested very often! It is like eating a snickerdoodle cookie with cream cheese frosting on them...except cake. Give them a try!

Provided by Wendy Rusch

Categories Cakes

Number Of Ingredients 16

Ingredients

3 c flour
2 c sugar
1 1/2 Tbsp baking powder
1 tsp salt
1 Tbsp cinnamon
1/2 c butter
1 1/2 c milk
3 eggs
1 Tbsp vanilla
FROSTING:
1 - 8 oz cream cheese
1 c butter, softened
2 tsp vanilla
4 c powdered sugar
1 tsp cinnamon
2 Tbsp sugar

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.

Tips:

For the perfect chewy texture, cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender and moist cupcake.
Don't overmix the batter once you add the flour. Overmixing can result in tough cupcakes.
Be generous with the cinnamon sugar topping. This is what gives snickerdoodles their signature flavor.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will result in dry cupcakes.
Allow the cupcakes to cool completely before frosting. This will help prevent the frosting from melting.

Conclusion:

These snickerdoodle cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their soft and chewy texture, sweet cinnamon sugar topping, and creamy frosting, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these snickerdoodle cupcakes a try. You won't be disappointed!