Best 2 Snickerdoodle Cupcakes Wcinnamon Buttercream Frosting Recipes

Indulge in the delectable symphony of flavors that is Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting. This delightful treat combines the classic flavors of snickerdoodle cookies and luscious cinnamon buttercream frosting, creating an irresistible experience for your taste buds. Each bite offers a soft, fluffy cupcake infused with warm cinnamon and sugar, perfectly complemented by the rich, creamy frosting that bursts with cinnamon's sweet spiciness.

The journey to creating these heavenly cupcakes begins with the moist and tender cupcake batter, delicately flavored with cinnamon and vanilla. As the cupcakes bake to golden perfection, the aroma of cinnamon fills the air, promising a delightful treat. While the cupcakes cool, the culinary magic continues with the preparation of the cinnamon buttercream frosting. This luscious frosting is made with real butter, cream cheese, and powdered sugar, whipped until light and fluffy. The addition of cinnamon elevates the frosting to a new level of flavor, creating a perfect balance of sweetness and spice.

Once the cupcakes are cooled, it's time for the frosting to take center stage. Swirls of the cinnamon buttercream are generously piped onto each cupcake, creating a captivating visual presentation. The finishing touch is a sprinkle of cinnamon sugar, adding a delightful crunch and extra burst of cinnamon flavor.

These Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting are not just a dessert; they are a culinary masterpiece that will tantalize your taste buds and leave you craving for more. Perfect for any occasion, from birthday celebrations to cozy gatherings, these cupcakes will be the star of the show. Embrace the irresistible charm of snickerdoodles and cinnamon in this extraordinary cupcake recipe.

Check out the recipes below so you can choose the best recipe for yourself!

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 WITH CINNAMON BUTTERCREAM FROSTING

Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting image

These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!

Provided by Kim

Categories Cupcakes

Time 1h55m

Yield 18

Number Of Ingredients 17

Ingredients

1 ⅓ cups white sugar, divided
2 teaspoons ground cinnamon
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon cream of tartar
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
1 large egg, at room temperature
1 tablespoon vanilla extract
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 teaspoons vanilla extract
1 ¼ teaspoons ground cinnamon
¼ teaspoon salt
4 tablespoons heavy cream

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg

Tips:

For the perfect cupcake texture, cream together the butter and sugar until light and fluffy. This will incorporate air into the batter, resulting in a tender and moist crumb.
Measure your flour correctly. The best way to do this is to use a kitchen scale. If you don't have one, spoon the flour into your measuring cup and then level it off with a knife.
Don't overmix the batter. Overmixing can result in tough, dense cupcakes.
Fill your cupcake liners only 2/3 full. This will allow the cupcakes to rise properly without overflowing.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cupcakes.
Allow the cupcakes to cool completely before frosting them. This will help the frosting to set properly.
For the cinnamon buttercream frosting, beat the butter until light and fluffy. Gradually add the powdered sugar, alternating with the milk. Beat until the frosting is smooth and creamy.
To decorate the cupcakes, pipe the frosting onto the cooled cupcakes. You can also sprinkle them with cinnamon sugar or chopped nuts.

Conclusion:

These Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting are the perfect treat for any occasion. They're moist, fluffy, and full of cinnamon flavor. The frosting is smooth, creamy, and the perfect complement to the cupcakes. Whether you're making them for a party or just for a special snack, these cupcakes are sure to be a hit.