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Snickerdoodle Cupcakes


These snickerdoodle cupcakes are moist with a tender cinnamon crumb.  It’s like having a soft puffed cookie but even better, there’s vanilla cinnamon sugar frosting and you can’t beat that!

Snickerdoodle Cupcakes | urbanbakes.com

I am not ready to get on the “no-bake” – “fruit this and fruity that” bandwagon yet but I’ll tell you one thing, I love making chocolate desserts and I really enjoy baking so I hope you don’t mind that it continues.  At least until it reaches 80 degrees in my home well then, maybe.  :-)

However, it’s always good to change it up a bit and cupcakes is the best way to do it.  With every flavor imaginable, I’ve decided to get my hands on snickerdoodle!  Such a funny name, right?  Snickerdoodle.  Like, who came up with that?!  I think of snickers candy bars and doodling on the back of a binder.  Such an odd combo of a name but, okay.  Ha!

Snickerdoodle Cupcakes | urbanbakes.com

I really enjoyed this cupcake.  I have yet mastered what I can say are “my own created” cake-like recipes but I’ve noticed when a recipe calls for sour cream, GO FOR IT!  It makes a huge difference in texture.  Cakes and even breads become super moist and tender and these cupcakes were just that.  With a touch of cinnamon-sugar, it was as if you were having the softest, fluffiest snickerdoodle cookie in the world, but with frosting!

This recipe was very easy to do and really fun.  I think the best part was piping the vanilla frosting.  I used tip 2D and I think I’ve finally mastered that swirled effect to give it an elegant bakery touch, don’t ya think?

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Snickerdoodle Cupcakes | urbanbakes.com

Snickerdoodle Cupcakes

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 24 cupcakes

Snickerdoodle Cupcakes

Ingredients

  • CUPCAKE
  • 1 3/4 cups plus 2 tablespoons of granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 (5 oz.) can evaporated milk
  • 1 cup reduced-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 eggs, beaten
  • FROSTING
  • 6 cups confectioners sugar
  • 2/3 cup (10.6 tablespoons) unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 2-4 tablespoons fat-free milk

Instructions

  1. CUPCAKE
  2. Heat oven to 350 degrees F. Place paper baking cup into each of the 24 regular sized muffin cups; set aside.
  3. In a small bowl, mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon; set aside.
  4. In a large bowl, mix remaining 1 3/4 cup granulated sugar, remaining 1 teaspoon cinnamon, flour, baking soda and salt; set aside.
  5. In a medium bowl, stir evaporated milk, sour cream, butter, vanilla and eggs. Pour this mixture into the flour mixture and mix until well blended.
  6. Divide batter evenly among prepared baking cups filling 1/2 to 3/4 full to rim.
  7. Bake 18-20 minutes or until a toothpick inserted in center comes out clean.
  8. Let cool for 1 minute in muffin pans before transferring each cupcake to a wire rack for additional cooling.
  9. Meanwhile, in large bowl, mix confectioners sugar and butter until blended. NOTE: Initially it may be very crumbly.
  10. Mix in vanilla and 1 tablespoon of milk at a time until desired texture is reached.
  11. ASSEMBLY
  12. Dip the rim of each cupcake into the cinnamon-sugar mixture (as prepared in step 2). This will give the cupcake the snickerdoodle cookie effect.
  13. Use a pastry bag with a 2D closed star tip, fill bag 3/4 full, twist top to lock in frosting and pipe swirls clockwise or counterclockwise onto the center of each cupcake.
  14. Sprinkle additional cinnamon sugar onto piped frosting before it dries to give an extra finishing touch. ENJOY!

Notes

Full-fat ingredients may be substituted for the reduced/fat-free versions in this recipe.

To avoid frosting falling off, dip ONLY the rim of the cupcakes in the cinnamon-sugar. Alternatively, you can frost first, then use a pastry brush as a tool to help brush on the cinnamon-sugar.

Dip cupcakes in cinnamon-sugar the day of consumption to avoid the moist cake from absorbing the sugar.

If the tops of the cupcakes are dry (which shouldn't), melt 1-2 tablespoons of butter, use a pastry brush to brush on a thin coat of the butter and proceed with dipping the rims of each cupcake into the cinnamon-sugar.

Snickerdoodle Cupcakes recipe was slightly adapted from (p. 106) Betty Crocker The Big Book of Cakes.

http://urbanbakes.com/snickerdoodle-cupcakes/

 

 


36 Responses to Snickerdoodle Cupcakes

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  1. Hi.I want to make these cupcakes but I want to cut the recipe in half.Can you give me the measurements for that? I Want to make sure not to mess it up.

    • Hi Sasha, if you want to make 12 cupcakes, divide each measurement by 2. Use Google’s conversion to help assist you in your calculations. For example for the first ingredient: 1 3/4 cups plus 2 tablespoons of granulated sugar equals a total of 30 tablespoons (converted to tbsp. to avoid decimals when using cups). Because you need half of 30 then you only use 15 tablespoons. Reserve 1 tablespoon of the granulated sugar to use to mix with the cinnamon and the remaining sugar to mix with the flour.
      The end result should be the same. I hope this helps. Happy Baking!

  2. I am not comfortable using lowfat/fat free products. Do you think they would be ok with full fat? If the cakes are dipped in sugar and frosted the night before, will the sugar melt into the cake? Thanks…

    sue griffore says: June 18, 2014 at 8:52 PM
    • Hi Sue! You can use the full-fat versions of the ingredients for this recipe. I like to put exactly what I used so therefore, if I make it again I know it can be replicated with the same ingredients. Usually I put in the footnotes that full-fat versions may be substituted but that must have slipped and I will go ahead and add that in. Sorry about that.
      As for the cinnamon-sugar, I do think the cupcake will absorb it if left overnight because the cake is very moist. I would wait to frost and dip them till the following day. Please remember to only dip the rim of the cupcakes so the frosting has a place to adhere onto the cake and not fall off. You can use a pastry brush as tool to help brush on the cinnamon-sugar after piping the frosting if you think it would be easier. Hope this answers you questions. Let me know how the cupcakes turn out when you make them. Thanks! :)

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