Description
Snickerdoodle Cupcakes with Cinnamon Swirl Frosting are a delightful twist on the classic snickerdoodle cookie. These moist, cinnamon-spiced cupcakes are topped with a rich, creamy cinnamon cream cheese frosting, making them a perfect treat for any occasion. With their warm, comforting flavors and a sweet, spicy finish, these cupcakes are sure to be a hit.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- 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.
- 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.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 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.
- 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.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cinnamon swirl frosting using a piping bag or spatula.
- Garnish and Serve: Sprinkle a little cinnamon-sugar mix on top of each frosted cupcake for a sweet finishing touch. Serve and enjoy!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can use whole milk with 1 tablespoon of lemon juice or vinegar.
- Cinnamon-Sugar Mix: To make a cinnamon-sugar mix for garnish, combine equal parts granulated sugar and ground cinnamon.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 295
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg