Snickerdoodle Cupcakes
User Reviews
4.9
81 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
42 mins
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Servings
12 cupcakes
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Calories
538 kcal
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Course
Baked Goods
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Cuisine
American
Snickerdoodle Cupcakes
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These soft and moist snickerdoodle cupcakes are a new take on the classic cookie. They're topped with a smooth and creamy cinnamon frosting that's so quick easy to make. Recipe includes a how-to video!
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Ingredients
Cupcakes
- ⅓ cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup canola or vegetable oil¹
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cup cake flour
- ¾ teaspoon cream of tartar²
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk room temperature preferred
Frosting
- 4 oz cream cheese softened (use full fat “brick-style”/not spreadable cream cheese)
- ¾ cup unsalted butter softened
- 2 Tablespoons light brown sugar firmly packed
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
- ¼ teaspoon salt if needed
Instructions
Cupcakes
- Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, combine butter, sugar, and oil and use an electric mixer to beat together until light and creamy and well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt.
- Now stirring by hand, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. I usually add the dry ingredients in 3 parts and the buttermilk in 2. Stir by hand using a spatula, the batter should be mostly smooth and combined, avoid over-mixing as this will make the cupcakes dry.
- Evenly divide batter into prepared cupcake tin and transfer to 350F (175C) oven. Bake for 17 minutes or until a toothpick inserted in the center of a cupcake comes out clean or (preferably) with moist crumbs.
- Allow to cool in cupcake tin for 8-10 minutes then carefully remove to a cooling rack to cool completely. Allow cupcakes to cool completely before covering with frosting.
Frosting
- Combine butter, cream cheese, and brown sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.
- Gradually, with mixer on low speed, add powdered sugar until combined.
- Scrape down the sides and bottom of the bowl and stir in cinnamon and vanilla extract.
- Add heavy cream and slowly increase speed to high. Beat for 15 seconds on high speed until frosting is smooth and light. Taste-test and add ¼ teaspoon salt if needed (this helps to cut the sweetness of the frosting).
- Spread or pipe frosting over cooled cupcakes. I used an Ateco 848 piping tip to frost the cupcakes in the photos and video.
Equipments used:
Notes
- You may use any neutral cooking oil in place of the vegetable or canola oil. I do not recommend substituting the oil for additional butter, as the oil is key for keeping the cupcakes moist.
- Unfortunately I do not have a substitute for the cream of tartar that I can recommend. This ingredient is key to giving the cupcakes their signature snickerdoodle flavor. Cream of tartar can usually be found in the spice section of your grocery store.
- Store in an airtight container at room temperature for up to 24 hours. Cupcakes may be stored in the refrigerator in an airtight container for up to 3-5 days, but note that the longer they sit in the refrigerator the more dry they will become.
Nutrition Information
Show Details
Serving
1cupcake
Calories
538kcal
(27%)
Carbohydrates
73g
(24%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
228mg
(10%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Vitamin A
720IU
(14%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 538kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 228mg | 10% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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