Cindy "TheSweetNerd" Rodriguez Are you a sucker for cinnamon? My obsession started with cinnamon toast when I was a wee girl. Then on to cinnamon snickerdoodle cookies. And now – this cupcake takes my love affair – next level. What I love about the Snickerdoodle Cupcake is that there’s a yummy layering going on; batter, then cinnamon and sugar, more batter, more cinnamon and sugar. The frosting topper keeps up with this pattern with its fat swirl of vanilla and cinnamon buttercream.
I am not a cinnamon sugar cookie!, shouts the snickerdoodle cupcake. I am crumbly, creamy, and most of all cinnamon-ey. My dear friend Lorna and her niece are also Snickerdoodle fanatics and we were inspired to pass along this tradition of cinnamon-ey love to Liam.
FINESSING THE SNICKERDOODLE CUPCAKE
This ain’t no ordinary cupcake. You do start simple by first mixing the dry ingredients, and then adding in the wet ingredients. The perfect consistency of the batter is thick with no lumps.
Here’s how you put the snickerdoodle in the cupcake: In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of the cinnamon together. Set aside. Spoon 2 tablespoons of cupcake batter into each cupcake liner. Sprinkle with 1 teaspoon of the cinnamon-sugar mixture. Add another heaping tablespoon of cupcake batter, until the liners are about 3/4 full.
The cinnamon-sugar filling from the center of the cupcake may peek through the top layer of batter, giving each cupcake a marbled look. Give each cupcake one more teaspoon of the cinnamon-sugar.
SNICKERDOODLE FROSTING
To make the snickerdoodle frosting, I made two batches of a simple buttercream. Both batches had vanilla flavoring, but to one I added one tablespoon of cinnamon.
To give the cupcakes the swirled frosting topper, I added both frostings to the same piping bag. I used a Wilton 1M swirl tip.
Who doesn’t love a snickerdoodle inside and out?!
OUR FAVES
Photos by: Maria Hedrick Photography
Cupcake 1 and 2/3 cups all-purpose flour (spoon & leveled) 1/2 cup (1 stick) unsalted butter 1 and 1/2 cups granulated sugar, divided 1 large egg, at room temperature 1/4 cup yogurt or sour cream, at room temperature 3/4 cup milk, at room temperature 1 Tablespoon pure vanilla extract Frosting 1 cup (2 sticks) unsalted butter, softened to room temperature 1/4 cup heavy cream or half-and-half 1Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. 2In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. 3In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty. Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. 4In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar. 5Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. 6For the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until smooth and creamy, about 1 minute. Add confectioners' sugar, cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (I like to add 1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Beat 1 Tablespoon of cinnamon into half of the frosting. 7To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake. 8Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
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I love snickerdoodles so much! I love that all that cinnamon is in the cupcake and the frosting. (and btw, I love cinnamon toast too.)
Such a fun idea! I totally want to try these out 🙂
Oh my gosh, these cupcakes sound incredible – you are right, what kind of a monster doesn’t love cinnamon? 🙂 And that two-toned frosting is positively gorgeous!
So funny Monica! Thank you for your fun comments. Got to love a cinnamon girl.
These look so decadent. And the frosting swirls are beautiful and would be my favorite part for sure.
Thank you Valentina. I love the two-toned swirl too.
These snickerdoodle cupcakes look absolutely delish!! And so cute too 🙂
Thanks Chris! I hope you get to try them. Cheers!
Now these sound like my kind of cupcakes! I adore cinnamon – one of my favourite flavours – and that frosting looks so good!
Appreciate it Bintu. I love cinnamon too.
Those look heavenly. I love the flavours. Oh to reach into the screen and grab one to bite into right now. Sharing this one immediately!
Hi Jacqueline. You are too funny! Glad you want to eat them.