Best Snickerdoodle Cupcakes Wcinnamon Buttercream Frosting Recipes

Snickerdoodle Cupcakes image

Provided by Martha Stewart

Yield Makes 28

Number Of Ingredients 11

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
Seven-Minute Frosting for Cupcakes

Steps:

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.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING image

Provided by Jo Anne Sugimoto

Categories Cakes

Number Of Ingredients 19

CUPCAKE BATTER:
1 1/2 c flour
1 1/2 c cake flour, sifted
1 Tbsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground cinnamon for dusting
2 stick butter, unsalted, softened
1 3/4 c sugar
2 Tbsp sugar for dusting
4 large eggs, room temperature
2 tsp vanilla extract
1 1/4 c milk
CINNAMON BUTTERCREAM FROSTING:
1 c butter, room temperature
3 3/4 c powdered sugar, sifted
3 to 4 Tbsp milk
2 tsp vanilla extract
1 tsp cinnamon

Steps:

1. Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
3. Cream together butter and sugar till pale and fluffy.
4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.
5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
6. Divide the batter evenly into the cupcake tins, fill 3/4 full.
7. Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
8. Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
9. With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
10. FROSTING:
11. With mixer on low speed, blend butter till fluffy, about 30 seconds.
12. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
13. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
14. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
15. NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.