Snickerdoodles are such a fun cookie, so I couldn’t resist making them in cupcake form. I love cinnamon, and these cupcakes make it the central flavor. These cupcakes were easy to make- basically your standard cupcake recipe, and their simplicity made the cinnamon stand out as the star ingredient. They taste a lot like the cookie: sweet and simple. Martha’s book states that snickerdoodles are thought to have a German origin, and that their name is likely a mispronunciation of schneckennudeln (crinkly noodles). It makes sense, though, because cinnamon seems to have a huge role in traditional baked goods. The recipe calls for a seven-minute frosting, but I thought a cinnamon buttercream would be better. I used my favorite buttercream frosting recipe and simply added cinnamon until I got the desired flavor. Snickerdoodles are a popular cookie, and everyone got really excited about enjoying them in cupcake form!
Source: Martha Stewart Cupcakes, also found on marthastewart.com
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
Frosting Note: I made half the recipe for cupcakes and this full recipe of frosting and had some left over. For a full batch of cupcakes, I would at least multiply this recipe by 1.5, if not double to be on the safe side. If it’s too much, that’s okay, who doesn’t love leftover frosting? 🙂
Adapted from Cook’s Illustrated April 2007
20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
2 tablespoons cinnamon (or to taste)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
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