Snickerdoodle Cupcakes with Cinnamon Swirl Frosting
Delight in these cinnamon-sugar-swirled vanilla cupcakes topped with creamy cinnamon-swirled frosting! Perfect for any occasion, these snickerdoodle cupcakes are sure to impress.
Preparation Time
Prep Time:
Cook Time:
Total Time:
Yield: 12 cupcakes
Ingredients
- 1 and 2/3 cups (209g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1 and 1/3 cups (266g) granulated sugar, divided
- 1 large egg, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 3/4 cup (180ml) whole milk, at room temperature
- 1 Tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- For the Frosting:
- 1 cup (226g) unsalted butter, softened
- 3-4 cups (360-480g) confectioners sugar
- 1/4 cup (60ml) heavy cream, at room temperature
- 2 teaspoons pure vanilla extract
- Salt, to taste
- 1 Tablespoon ground cinnamon
- Optional: 12 cinnamon sticks or mini snickerdoodle cookies for garnish
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, mix the melted butter with 1 cup (200g) of sugar until gritty. Then whisk in the egg, sour cream, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. (A few small lumps are okay.)
- In a small bowl, combine the remaining 1/3 cup of sugar with 2 teaspoons of cinnamon. Set aside.
- Spoon 2 scant tablespoons of batter into each cupcake liner. Sprinkle with 1 teaspoon of the cinnamon-sugar mixture and top with 1 heaping tablespoon of batter, filling the liners about 3/4 full. Finish with 1/4 teaspoon of cinnamon-sugar on top.
- Swirl the toppings gently with a toothpick and bake for 20-22 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Shake off excess cinnamon-sugar.
- For the frosting, beat the softened butter on high speed until smooth. Gradually add confectioners sugar, cream, and vanilla, then mix on low followed by high speed for 3 minutes.
- If the frosting is too thin, add more confectioners sugar; if too thick, add more cream. Season with salt to taste.
- Divide the frosting into two bowls. Mix 1 tablespoon of cinnamon into one bowl, and fill piping bags with both frostings.
- Pipe onto cooled cupcakes and garnish as desired.
Nutrition Information
(Nutrition information is approximate and may vary based on ingredients used.)
