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Brown Butter Snickerdoodle Cupcakes
5 from 48 votes

Brown Butter Snickerdoodle Cupcakes

Brown Butter Snickerdoodle Cupcakes combine the warm spices of cinnamon and vanilla with a tender cupcake crumb enriched by brown butter. These cupcakes have a light, fluffy texture with a subtle tang from Greek yogurt, topped with a smooth vanilla bean buttercream and a cinnamon-sugar sprinkle for added sweetness and spice. They are ideal for those who enjoy classic snickerdoodle flavors reimagined in a soft cupcake form.

Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 12 cupcakes
Calories: 538 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Whisk 3 tablespoons granulated sugar and 2 teaspoons cinnamon together in a small bowl; set aside. 
  2. To make the snickerdoodle cupcakes, preheat oven to 400° F.  Line a 12-cup muffin pan with paper liners and set aside.
  3. Combine the flour, cinnamon, baking powder, salt, and baking soda in a medium bowl; whisk to combine.  
  4. 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.  
  5. Add milk and Greek yogurt in a liquid measuring cup and whisk to combine.
  6. On low speed, alternate adding dry ingredients and yogurt/milk in three additions, beginning and ending with the dry ingredients. Beat just until incorporated.
  7. Divide the batter evenly between the prepared cupcake liners, filling each 2/3 full. 
  8. Sprinkle the tops of each cupcake batter with about ½ teaspoon of cinnamon-sugar mixture, reserving the remainder.
  9. 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.
  10. 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.
  11. 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.
  12. Place cold browned butter to a large mixing bowl and beat on medium speed until creamy.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 538

% 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.