Snickerdoodle Cupcakes with Cinnamon Swirl Frosting Recipe

Introduction

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting bring the classic flavors of snickerdoodle cookies into cupcake form. These delightful treats feature a soft and spiced cupcake base topped with creamy, cinnamon-infused frosting. Perfect for any occasion, these cupcakes combine warmth and sweetness in every bite.

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk or buttermilk

For the Cinnamon Swirl Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 tablespoon milk or heavy cream (optional, to adjust consistency)

Optional Garnish:

• Ground cinnamon and sugar mix

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Make the Cinnamon Swirl Frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy. Stir in the vanilla extract and ground cinnamon. If the frosting is too thick, add 1 tablespoon of milk or heavy cream to adjust the consistency.
8. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cinnamon swirl frosting. Use a piping bag for a decorative look or spread the frosting with a spatula.
9. Garnish and Serve: Sprinkle a little cinnamon-sugar mix on top of each frosted cupcake for a sweet finishing touch. Serve and enjoy!

Servings and Timing

• Servings: Makes 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: Approximately 45 minutes (including cooling time)

Variations

• Chocolate Snickerdoodle Cupcakes: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.
• Nutty Snickerdoodle Cupcakes: Fold in 1/2 cup of chopped nuts, such as walnuts or pecans, into the batter before baking.

Storage and Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
• Reheating: Allow refrigerated cupcakes to come to room temperature before serving. You can also gently warm them in the microwave for a few seconds if desired.

10 FAQs

1. Can I use margarine instead of butter? Yes, you can use margarine, but the flavor and texture may vary slightly.
2. Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance. Frost them just before serving for the best results.
3. What can I use if I don’t have buttermilk? You can substitute whole milk with 1 tablespoon of lemon juice or vinegar mixed in.
4. How can I make sure my cupcakes rise evenly? Make sure to evenly distribute the batter and avoid over-mixing, which can lead to dense cupcakes.
5. Can I freeze these cupcakes? Yes, unfrosted cupcakes can be frozen. Wrap them tightly and store in the freezer for up to 3 months. Thaw before frosting.
6. How do I get a smooth frosting consistency? Ensure the butter and cream cheese are at room temperature and gradually add the powdered sugar to avoid lumps.
7. Can I use a different spice in the cupcake batter? Yes, you can substitute ground nutmeg or allspice for a different flavor profile.
8. How do I make the cinnamon-sugar mix for garnish? Simply mix equal parts granulated sugar and ground cinnamon. Sprinkle over the frosting.
9. What’s the best way to pipe frosting? Use a piping bag fitted with a star or round tip for a professional look, or use a spatula for a more casual finish.
10. Can I use a dairy-free alternative for the frosting? Yes, you can use dairy-free cream cheese and butter substitutes for a dairy-free version.

Conclusion

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting offer a delightful twist on the classic snickerdoodle cookie. These cupcakes are perfect for any occasion, with their soft, cinnamon-spiced cake and creamy, sweet frosting. With a few simple ingredients and steps, you can create a batch of treats that are sure to please any crowd. Enjoy the comforting flavors of snickerdoodles in a fun and festive cupcake form!

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