Snickerdoodle Cupcakes inspired by Simply Stacie bring the nostalgic flavors of snickerdoodle cookies into cupcake form. With a moist cinnamon-spiced base and topped with a creamy, buttery cinnamon frosting, these cupcakes are a perfect dessert for any occasion. Whether you’re hosting a holiday gathering or just craving something sweet, these cupcakes will satisfy your cinnamon-sugar cravings. They’re easy to make and fun to share!
Ingredients:
For the Cupcakes:
½ cup unsalted butter, softened
3 large eggs
1¼ cup milk
1 tsp vanilla extract
1½ cup sugar
2¼ cups all-purpose flour
3 tsp baking powder
1 tsp salt
2 tbsp cinnamon
For the Frosting:
2 cups powdered sugar
2 tbsp heavy cream
½ cup unsalted butter, softened
2 tsp cinnamon
2 tbsp brown sugar
Directions:
Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Gradually mix in the dry ingredients, then slowly add the milk and vanilla extract, stirring until the batter is smooth.
Fill the cupcake liners halfway with the batter.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Frosting:
In a large bowl, beat the butter until it’s light and fluffy.
Gradually add the powdered sugar, followed by the heavy cream, cinnamon, and brown sugar. Continue to beat until the frosting is smooth and creamy.
Once the cupcakes have cooled, generously frost each one with the cinnamon-sugar frosting.
Serving Tips:
Room Temperature for Best Flavor: While you can enjoy Snickerdoodle Cupcakes chilled, they taste best when served at room temperature. Let them sit out for about 20 minutes after refrigeration for the ideal texture and flavor.
Perfect Pairing: These cinnamon-sugar cupcakes pair wonderfully with a hot cup of coffee, chai tea, or warm apple cider. For a festive flair, serve them alongside other holiday treats like cookies or pies.
Add a Cinnamon Sugar Sprinkle: Just before serving, sprinkle a touch of cinnamon sugar on top of the frosting for extra flavor and visual appeal.
Storage Tips:
At Room Temperature: Store your cupcakes in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before storing to prevent condensation and soggy cupcakes.
Refrigeration: If you need to store them longer, you can refrigerate the cupcakes in an airtight container for up to 5 days. The frosting may harden slightly, so allow the cupcakes to come to room temperature before serving for the best texture.
Freezing: You can also freeze these cupcakes for longer storage. Place them in an airtight, freezer-safe container and freeze for up to 3 months. For best results, freeze the cupcakes without frosting and add the frosting after thawing. Thaw them at room temperature before decorating and serving.
Related Recipes:
FAQs:
Can I make these Snickerdoodle Cupcakes in advance?
Yes! You can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature. If you’re making them more than a day in advance, it’s best to frost them the day you plan to serve them for the freshest taste and texture.
Can I freeze Snickerdoodle Cupcakes?
Absolutely! You can freeze the cupcakes (preferably unfrosted) for up to 3 months in an airtight container. Thaw them at room temperature before frosting and serving. If freezing frosted cupcakes, flash-freeze them first to harden the frosting, then wrap them individually before storing in the freezer.
What can I substitute for heavy cream in the frosting?
If you don’t have heavy cream, you can substitute with whole milk or half-and-half. The frosting may be slightly less rich but will still have a smooth, creamy texture.
How do I prevent the cupcakes from being too dense?
To avoid dense cupcakes, make sure the butter is softened (not melted) and that you don’t overmix the batter after adding the dry ingredients. Overmixing can lead to dense cupcakes, so mix just until the ingredients are combined.
Conclusion:
Snickerdoodle Cupcakes are the perfect blend of cinnamon-sugar flavors in a moist, spiced cupcake with rich cinnamon frosting. Ideal for holidays or any occasion, these easy-to-make treats are sure to impress. Try them for a delicious twist on classic cupcakes!
📖 Recipe:
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Snickerdoodle Cupcakes
- Total Time: 38 minutes
- Yield: 24 cupcakes
- Diet: Vegetarian
Description
Snickerdoodle Cupcakes bring the classic flavors of cinnamon-sugar cookies to a moist, spiced cupcake topped with rich cinnamon frosting. Perfect for holidays or any sweet occasion, these cupcakes are easy to make and are sure to be a hit at any gathering. Try these cinnamon-infused treats for a delightful twist on traditional cupcakes.
Ingredients
For the Cupcakes:
½ cup unsalted butter, softened
3 large eggs
1¼ cup milk
1 tsp vanilla extract
1½ cup sugar
2¼ cups all-purpose flour
3 tsp baking powder
1 tsp salt
2 tbsp cinnamon
For the Frosting:
2 cups powdered sugar
½ cup unsalted butter, softened
2 tbsp heavy cream
2 tsp cinnamon
2 tbsp brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Slowly mix in the dry ingredients, alternating with the milk and vanilla extract, until the batter is smooth.
- Fill the cupcake liners halfway and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the frosting, beat the butter until fluffy. Gradually add the powdered sugar, cream, cinnamon, and brown sugar until smooth.
- Once the cupcakes are cooled, frost generously and serve.
Notes
Ensure the butter and eggs are at room temperature for better mixing and fluffier cupcakes.
To enhance the cinnamon-sugar flavor, sprinkle a cinnamon-sugar mix on top of the frosting.
These cupcakes can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 5 days. You can also freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cupcakes
- Calories: 222 kcal per cupcake
