Snickerdoodle Cupcakes
Tender snickerdoodle cupcakes made with cinnamon, vanilla, and a soft buttery crumb, finished with cream cheese frosting and a snickerdoodle cookie topper. A cozy twist on a classic cookie favorite.
Servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cinnamon for topping
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 2 tablespoons granulated sugar for topping
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups whole milk
- Cinnamon cream cheese frosting prepared separately
- 28 snickerdoodle cookies for garnish
Instructions
Prepare the Oven and Pan:
- Adjust an oven rack to the lower-middle position and preheat the oven to 350°F (175°C). Line standard muffin tins with paper cupcake liners and set aside.
Combine Dry Ingredients:
- In a medium-sized mixing bowl, sift together the all-purpose flour, cake flour, baking powder, salt, and 1 tablespoon of ground cinnamon. Whisk until fully combined and set aside.
Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and 1 3/4 cups granulated sugar on medium-high speed until pale and fluffy, approximately 3 minutes.
Incorporate Eggs and Vanilla:
- Reduce the mixer speed slightly and add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary. Add the vanilla extract and blend until smooth.
Alternate Dry Ingredients and Milk:
- Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
Fill and Bake:
- Evenly divide the batter among the prepared cupcake liners, filling each about three-quarters full. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cupcakes:
- Allow the cupcakes to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Frost and Garnish:
- Once completely cooled, frost the cupcakes using cinnamon cream cheese frosting. In a small bowl, stir together 1/2 teaspoon of ground cinnamon and 2 tablespoons of granulated sugar. Lightly dust the frosting with the cinnamon-sugar mixture. Top each cupcake with a snickerdoodle cookie to garnish.
Notes
To make these cupcakes gluten free, substitute the all-purpose and cake flours with a high-quality gluten-free flour blend that includes xanthan gum (or add 1/2 teaspoon of xanthan gum if your blend does not contain it). Ensure your baking powder, vanilla extract, and snickerdoodle cookies are certified gluten free. Proceed with the recipe as written, but note that texture may vary slightly due to flour differences.