Snickerdoodle Cupcakes
User Reviews
4.5
-
Prep Time
25 mins
-
Cook Time
16 mins
-
Total Time
41 mins
-
Servings
12
-
Calories
414 kcal
-
Course
Dessert
Snickerdoodle Cupcakes
Description
This recipe combines dry ingredients including flour, baking powder, baking soda, and salt with wet ingredients like melted butter, sugar, buttermilk, sour cream, and vanilla. Lightly beaten egg whites are folded into the batter to enhance the cupcakes’ light texture. Cinnamon sugar is sprinkled lightly on top before baking, adding a sweet spice accent on the crust. The cupcakes bake until a toothpick comes out clean and are cooled before frosting.
The cream cheese frosting, made with butter, cream cheese, vanilla, and powdered sugar, complements the cupcake's cinnamon flavor while adding creamy richness. The cupcakes have a tender crumb and mild cinnamon flavor without overpowering sweetness.
These cupcakes can be baked in standard or mini liners, making them flexible for serving. They are suitable for dessert or teatime treats.
Ingredients
For the Cupcakes:
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted
- 1 cup granulated sugar
- ¾ cup buttermilk or whole milk
- ¼ cup sour cream
- 2 teaspoons vanilla
- 2 egg white
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
For the Frosting:
- ½ cup butter room temperature
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 minis).
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
- With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
- Spoon batter into cupcake liners (I like to use an ice cream scoop).
- Mix sugar and cinnamon together and sprinkle 1/2 teaspoon on the top of batter. Reserve remaining.
- Bake for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.) Leave in tin for a couple minutes until able to remove onto a wire rack. Cool completely before frosting.
For the Frosting:
- In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla extract.
- Place frosting in a piping bag fitted with a 1M star tip. Swirl frosting on top of each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 55mg | 18% |
| Sodium | 314mg | 13% |
| Potassium | 83mg | 2% |
| Sugar | 41g | 82% |
| Vitamin A | 655IU | 13% |
| Calcium | 48mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
