Brown Butter Snickerdoodle Cupcakes
User Reviews
5
Brown Butter Snickerdoodle Cupcakes
Description
Brown Butter Snickerdoodle Cupcakes highlight the comforting taste of cinnamon and vanilla in a moist, tender cake. The batter is made by creaming softened butter with sugars, then adding whisked egg whites separately to enhance lightness. Alternating dry ingredients with a mixture of Greek yogurt and milk keeps the crumb moist yet airy. Baking at a high temperature encourages a delicate dome and slight caramelization on top. The cupcakes are finished with a rich buttercream frosting flavored with vanilla bean paste, imparting a smooth sweetness that complements the cinnamon in the cake and topping.
The cinnamon-sugar mixture sprinkled on top adds a classic snickerdoodle touch, giving just a hint of crunch and extra aroma. These cupcakes can be served as a sweet snack or dessert, pairing well with coffee or tea. Storing them in the refrigerator helps preserve freshness for up to three days; bringing them to room temperature before serving enhances their flavor and texture.
Ingredients
For the Cinnamon-Sugar
- 3 tablespoons vanilla sugar or granulated sugar, Nielsen Massey Madagascar Bourbon Pure
- 2 teaspoons ground cinnamon
For the Snickerdoodle Cupcakes
- 1 2/3 cups all-purpose flour (200g)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup butter softened (114g, unsalted
- 1/2 cup granulated sugar (100g)
- 1/4 cup light brown sugar (56g)
- 1 large egg yolk
- 3 large egg whisked, white
- 1 teaspoon vanilla extract Nielsen Massey Madagascar Bourbon Pure
- 1/2 cup Greek yogurt 140g, vanilla flavor
- 1/2 cup milk room temperature (120g)
For the Buttercream Frosting
- 1 cup butter softened (224g, unsalted
- 2 teaspoons vanilla bean paste Nielsen-Massey Madagascar Bourbon pure brand
- 4 cups powdered sugar sifted (480g)
- 4 to 6 tablespoons heavy cream (60-90ml)
Instructions
- Whisk 3 tablespoons granulated sugar and 2 teaspoons cinnamon together in a small bowl; set aside.
- To make the snickerdoodle cupcakes, preheat oven to 400° F. Line a 12-cup muffin pan with paper liners and set aside.
- Combine the flour, cinnamon, baking powder, salt, and baking soda in a medium bowl; whisk to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolk and egg whites separately, mixing well after each addition. Add vanilla and blend.
- Add milk and Greek yogurt in a liquid measuring cup and whisk to combine.
- On low speed, alternate adding dry ingredients and yogurt/milk in three additions, beginning and ending with the dry ingredients. Beat just until incorporated.
- Divide the batter evenly between the prepared cupcake liners, filling each 2/3 full.
- Sprinkle the tops of each cupcake batter with about ½ teaspoon of cinnamon-sugar mixture, reserving the remainder.
- Bake for 5 minutes, then reduce heat to 350º F and bake an additional 8 to 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes, then transfer to a wire rack to cool completely.
- To make the brown butter buttercream frosting, melt butter in a small saucepan over medium heat, stirring frequently, 8 to 10 minutes until golden brown and fragrant.
- Remove from heat and whisk in the vanilla bean paste. Allow to cool for 10 minutes, then transfer to a small heatproof bowl. Refrigerate at least 1 hour, or until firm but not hard.
- Place cold browned butter to a large mixing bowl and beat on medium speed until creamy.
- Add powdered sugar ½ cup at a time until incorporated. Drizzle in heavy cream and beat until light and fluffy, adding more if needed to achieve desired consistency.
- Fill a piping bag with butter cream and swirl onto cooled cupcakes. Sprinkle tops of cupcakes with remaining cinnamon sugar.
Notes
- Use either a large open star tip or a closed star tip to pipe the buttercream frosting for decorative effect.
- To keep the cupcakes fresh, store them in the refrigerator for up to 3 days and let them sit at room temperature for 30 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 72g | 24% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 88mg | 29% |
| Sodium | 150mg | 6% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 856IU | 17% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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