Snickerdoodle Cupcakes
Moist snickerdoodle cupcakes swirled with cinnamon cream cheese frosting and topped with a soft, chewy and delicious snickerdoodle cookie. I was excited when my husband told me that his work was having a pitch in for the holidays today and he wanted to know if I wanted to send something in. Of course I jump on any reason to make cupcakes and what better reason for cupcakes then a pitch in at work? I had a few cupcake recipes that I have been wanting to make and thought that these snickerdoodle cupcakes sounded perfect for this time of year. I kept going back and forth on what kind of frosting I wanted on these cupcakes, ultimately I chose the cinnamon cream cheese frosting that I also put on my gingerbread cupcakes. The frosting was perfect, I think I could have just piped it into my mouth and been in heaven! 
Snickerdoodle Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 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
- cinnamon cream cheese frosting
- 28 snickerdoodle cookies
Directions:
- Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
- In a medium bowl, sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.Beat in eggs, one at a time, 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.
- Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 20 minutes. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.
- In a small bowl, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Pipe cinnamon cream cheese frosting on cupcake. Dust peaks of frosting with cinnamon-sugar and top with a snickerdoodle cookie.
Source: Martha Stewart’s Cupcakes
Welcome to Sweet Pea’s Kitchen!
My name is Christina. I am a 30-something food lover, retired elementary school teacher, and stay at home mom living in Peoria, Illinois.…
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Snickerdoodles are my favorite cookies but these cupcakes look awesome. I’ll have to show my wife these and see if she will make them.
Your cupcakes are always so pretty! These will be the perfect substitute for my failed snickerdoodle cookies!
Love that cookie on top- so cute. They look delicious!
Cupcakes and cookies……epic win.
These cupcakes look amazing! I love snickerdoodle cookies and paired with cream cheese frosting, you definitely cannot go wrong. Thanks for sharing!
Very gorgeous! I am sure your husband’s colleagues are very impressed:D
Those cupcakes look absolutely delish. I am definitely putting this recipe in my “to do” list. Thanks for sharing!
Great recipe! Similiar to the one I use. I absolutely love Snickerdoodle cupcakes for the holidays! Thanks for sharing
Jill
Stay Calm Have a Cupcake
http://www.fontgirl.wordpress.com
Yum! These look so adorable and I bet they’re delicious. Great idea!
I love these! They are adorable and the little cinnamon and sugar sprinkled on top is just beautiful. Nice job
these are so cute!
Yum, you’re description caused me to have to wander into the kitchen and look for something to snack on. Nothing looked as good as your cupcakes. Snickerdoodles are a favorite around here.
~Loren
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I made these last week and they turned out amazing!! I will definitely make them again! I was surprised at how many the recipe yielded! I made about 30 cupcakes!
Christina replied: — June 6th, 2011 @ 9:55 pm
Yea!! I am so glad that you enjoyed them!
These were seriously THE BEST thing I have ever baked!! Loved them!!!
However, this recipe made over 30 pretty good sized cupcakes for me. How many is it supposed to make?
Megan replied: — August 1st, 2011 @ 1:44 am
oops, I just realized it says 28 cupcakes, lol.
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I made these the other day and they were amazing, so very soft! The only downfall was some had perfect domes while the others were flat. I’m thinking if I add a tad more batter to each cupcake they’ll all be perfect
I am making another batch today for my sons school to sell at their snack shack… Thank you for an amazingly delicious recipe!!!
Hello Christina, I like your blog, i just made this cupcake with the cinnamon frosting, the frosting was so delicious but it was runny like icing, although i measure everything correctly, yours looks firm, because of that i couldn’t use the pastry bag, i spread it with a little spatula over the cake, what was the reason?
i’ve this recipe twice, first from martha’s cookbook, and second from your blog, first time the cake was heavy and made it with 7 m frosting, second the cake was lighter which is your, i’ve made it with the cinammon frosting, thank you for give me the excitement to try it again when i saw your beautiful picture. regards
Hi I made these last night and while they were delicious the cake itself was sort of dry and muffin like. I was wondered what I could do to make them moist. I followed the recipe to the tee. Thanks!!
Christina replied: — September 15th, 2014 @ 10:26 pm
It could have been that you over-mixed the batter. Make sure to always use a light hand when mixing. I always mix in flour only until it is just combined, otherwise you will end up with dry baked good.