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Snickerdoodle Cupcakes – Sugar Spun Run

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These smooth and moist Snickerdoodle Cupcakes are a enjoyable tackle the traditional cookie. They’re topped with a easy and creamy cinnamon frosting that’s fast and straightforward to make. Recipe features a how-to video!

frosted snickerdoodle cupcakes on cooling rack

Delicate, Spiced Snickerdoodle Cupcakes

Should you’re a fan of snickerdoodle cookies, you’re going to like these snickerdoodle cupcakes! The cupcakes themselves are so tender and moist, because of cake flour and buttermilk, and the spiced icing has each butter and cream cheese (and a contact of brown sugar!) for a wealthy, easy taste.

Like my snickerdoodle blondies, these cupcakes even have a contact of cream of tartar for that signature snickerdoodle tang.

This recipe is tremendous easy, with no difficult strategies or elements obligatory. It comes collectively in lower than an hour and makes 12 superbly frosted cupcakes. With Christmas simply over per week away, you continue to have sufficient time so as to add these to your dessert menu–and if your loved ones is something like mine, they received’t final lengthy!

What You Want

collage of two photos showing ingredients for snickerdoodle cupcakes on the left and icing on the right

Listed below are just a few of the important thing elements that make these snickerdoodle cupcakes actually particular:

  • Butter and oil. A mix of oil and butter provides the cupcakes the most effective taste (from the butter) AND the most effective texture (oil provides moisture). I don’t suggest substituting one for the opposite. Use softened (not melty) unsalted butter and any impartial cooking oil.
  • Eggs. Room temperature eggs work greatest. Should you neglect to set yours out to thaw, simply allow them to sit in heat water for 10-Quarter-hour.
  • Flour. Not like most of my recipes, I like to recommend utilizing cake flour for these snickerdoodle cupcakes. Be sure to measure your flour correctly; unintentionally over-measuring your flour could cause dry cupcakes.
  • Cream of tartar. You’ll be able to’t have snickerdoodle cupcakes with out cream of tartar! Cream of tartar supplies the tang that’s synonymous with snickerdoodles. I don’t suggest utilizing a substitute.
  • Cinnamon. Like cream of tartar, you want cinnamon in any snickerdoodle dessert.
  • Buttermilk. In addition to including moisture and taste, buttermilk contributes to the slight tangy taste. Should you don’t have any available, you need to use my simple buttermilk substitute.
  • Cream cheese. I take advantage of cream cheese within the frosting so as to add to that signature tangy snickerdoodle taste. Don’t use the spreadable cream cheese that is available in a bathtub! Use softened, block-style cream cheese.
  • Sugar. We’ll want each gentle brown sugar and powdered sugar for the frosting and granulated sugar for the cake itself.
  • Cream or milk. This helps the frosting whip into a lightweight and fluffy texture. Heavy cream is my desire, however you need to use milk if it’s all you might have.
  • Salt and vanilla. For taste. Use your home made vanilla extract you probably have it!

SAM’S TIP: Should you discover the frosting to be too candy, you’ll be able to add a ¼ teaspoon of salt to chop the sweetness.

Bear in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the publish!

The right way to Make Snickerdoodle Cupcakes

collage of 4 images showing how to prepare cupcakes: mixing batter, folding in dry ingredients, portioning batter and cupcakes after baking

Overmixing could cause your snickerdoodle cupcakes to finish up dense, dry, or rock-hard. To keep away from this, after getting creamed collectively your moist elements, change over to a spatula and mix by hand. You need the batter to be uniform, however not overmixed.

  1. Cream collectively the butter, sugar, and oil till it’s properly mixed.
  2. Add eggs and vanilla; combine to mix. In a separate bowl, mix the dry elements. Utilizing a spatula, start alternating between including the dry elements and the buttermilk, beginning and ending with the dry elements.
  3. Evenly divide the batter into your cupcake pan and bake at 350F for 17 minutes or till a toothpick comes out with just a few moist crumbs.
  4. Let the cupcakes cool of their pan for 8-10 minutes earlier than eradicating to a cooling rack.

SAM’S TIP: Whereas I all the time suggest retaining an oven thermometer in your oven to verify the temperature is correct, you’ll nonetheless wish to use the toothpick take a look at to test in case your cupcakes are executed. Ideally the toothpick ought to come out with moist crumbs–not moist batter. This implies the cupcakes are almost utterly baked, they usually’ll end totally baking within the cupcake tin as they cool. If the toothpick comes out clear, the cupcakes are undoubtedly completed baking (and will probably even be overbaked at this level), so take away them instantly.

4-image collage showing how to prepare frosting for cupcakes: 1) creaming butter, 2) stirring in sugar 3) showing smooth final consistency 4) piping on cupcakes
  1. Cream collectively the butter, cream cheese, and brown sugar till properly mixed
  2. Progressively add the powdered sugar with the mixer on low velocity. Pause to scrape the edges and backside of the bowl, then add the vanilla and cinnamon.
  3. Add heavy cream and slowly enhance the mixer to excessive velocity. Beat for 10-15 seconds till the frosting is gentle and easy. Give it a style, and if it’s too candy, add the salt.
  4. Unfold or pipe frosting on high of your cooled cupcakes and luxuriate in!

This frosting is a modification of my traditional cream cheese frosting. It makes use of barely extra butter and fewer cream cheese than the unique, which I believe permits the signature cinnamon/sugar flavors to shine whereas nonetheless offering that traditional tanginess!

snickerdoodle cupcake in decorative white and gold dish

Ceaselessly Requested Questions

Do I’ve to make use of cream of tartar? Is there a substitute?

These cupcakes wouldn’t be true snickerdoodle cupcakes in the event that they didn’t have cream of tartar! In addition to taste, cream of tartar helps to activate our baking soda. I actually don’t have a superb substitute, so I recommend you keep on with the recipe for this one!

My cupcakes turned out dry. What occurred?

This may occur for a number of causes. Over-measuring the flour is one widespread offender. Over-mixing the batter or baking the cupcakes for too lengthy may also trigger dry cupcakes. These snickerdoodle cupcakes are additionally greatest loved pretty quickly after baking, or they’ll dry out.

snickerdoodle cupcake that's been unwrapped and bitten among other cupcakes

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! Should you do that recipe, be sure you tag me on Instagram, and you can even discover me on YouTube and Fb

snickerdoodle cupcake with cinnamon stick garnish surrounded by other cupcakes

Snickerdoodle Cupcakes

These smooth and moist snickerdoodle cupcakes are a brand new tackle the traditional cookie. They’re topped with a easy and creamy cinnamon frosting that is so fast simple to make. Recipe features a how-to video!

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Course: cupcakes

Delicacies: American

Prep Time: 25 minutes

Cook dinner Time: 17 minutes

Whole Time: 42 minutes

Servings: 12 cupcakes

Energy: 538kcal

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Directions

Cupcakes

  • Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Put aside.

  • In a big bowl, mix butter, sugar, and oil and use an electrical mixer to beat collectively till gentle and creamy and well-combined.

  • Add eggs and vanilla extract and stir properly.

  • In a separate bowl, whisk collectively cake flour, cream of tartar, cinnamon, baking soda, and salt.

  • Now stirring by hand, alternate including the dry elements and buttermilk to the butter combination, beginning and ending with the dry elements. I normally add the dry elements in 3 elements and the buttermilk in 2. Stir by hand utilizing a spatula, the batter ought to be largely easy and mixed, keep away from over-mixing as this can make the cupcakes dry.

  • Evenly divide batter into ready cupcake tin and switch to 350F (175C) oven. Bake for 17 minutes or till a toothpick inserted within the middle of a cupcake comes out clear or (ideally) with moist crumbs.

  • Enable to chill in cupcake tin for 8-10 minutes then rigorously take away to a cooling rack to chill utterly. Enable cupcakes to chill utterly earlier than overlaying with frosting.

Frosting

  • Mix butter, cream cheese, and brown sugar in a big bowl and use an electrical mixer to beat collectively till easy and creamy.

  • Progressively, with mixer on low velocity, add powdered sugar till mixed.

  • Scrape down the edges and backside of the bowl and stir in cinnamon and vanilla extract.

  • Add heavy cream and slowly enhance velocity to excessive. Beat for 15 seconds on excessive velocity till frosting is easy and lightweight. Style-test and add ¼ teaspoon salt if wanted (this helps to chop the sweetness of the frosting).

  • Unfold or pipe frosting over cooled cupcakes. I used an Ateco 848 piping tip to frost the cupcakes within the images and video.

Notes

¹Oil

You could use any impartial cooking oil rather than the vegetable or canola oil. I don’t suggest substituting the oil for extra butter, because the oil is essential for retaining the cupcakes moist.

²Cream of tartar

Sadly I should not have an alternative choice to the cream of tartar that I can suggest. This ingredient is essential to giving the cupcakes their signature snickerdoodle taste. Cream of tartar can normally be discovered within the spice part of your grocery retailer.

Storing

Retailer in an hermetic container at room temperature for as much as 24 hours. Cupcakes could also be saved within the fridge in an hermetic container for as much as 3-5 days, however word that the longer they sit within the fridge the extra dry they are going to grow to be.

Vitamin

Serving: 1cupcake | Energy: 538kcal | Carbohydrates: 73g | Protein: 4g | Fats: 26g | Saturated Fats: 14g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Trans Fats: 1g | Ldl cholesterol: 85mg | Sodium: 228mg | Potassium: 102mg | Fiber: 1g | Sugar: 59g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.



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