My favorite baking ingredient to use during the fall season is cinnamon. Needless to say, snickerdoodle cookies are my go-to cookie that incorporates this lovely spice. I wanted to make a fun twist on this cookie and bake it in cupcake form. Snickerdoodle cupcakes are a delightful treat to have on a cool fall day.
My family and friends know that I have an obsession with chocolate. But, sometimes even the most devoted chocolate lover likes to indulge in non-chocolate treats. A snickerdoodle cookie is always a pleasant goodie for me. I remember going into cookie stores as a child and hearing the silly “snickerdoodle” name. That was the first characteristic about this cookie that caught my attention. I had to try it. When I finally decided to leave my beloved chocolate chip cookie in the case for a snickerdoodle cookie, I was surprised by its delightful flavor. I have been a fan ever since.
Last week, I did not have any cake orders and I had a day off from my daytime job. I wanted to make something fun and delicious for my family. I find myself making the classic vanilla, chocolate, and strawberry cupcakes quite often. So, once again, I decided to try something new (at least for my family 😊). I sat down and created a recipe for snickerdoodle cupcakes. My family was excited before I even put them in the oven. There are many versions of recipes for this type of cupcake. This one is mine and I hope you enjoy!
This cupcake has a subtle vanilla flavored cake with the nice warm flavor of cinnamon. It is not too sweet which makes it pair perfectly with cinnamon flavored American buttercream. Together, they work wonderfully.
I feel that all types of baking has its share of complications when first attempting a new recipe. My worry for this particular recipe was that I would add too much or too little cinnamon into the cake batter and frosting. Snickerdoodles are well known for their cinnamon smell and flavor. But, I know first hand that cinnamon can be an overpowering strong flavor when it is not used carefully. I feel that this recipe allows cinnamon to be in the forefront of flavors while leaving a pleasing aftertaste of vanilla, sugar and cinnamon combined.
Snickerdoodle Cupcakes with Caramel Drizzle Recipe
1 cup granulated sugar
1 stick of butter, plus 3 additional tablespoons (at room temperature)
2 eggs and 1 egg white
1 1/2 cups of sifted all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
3/4 teaspoon cinnamon
1/2 cup whole milk
1 1/2 teaspoon of vanilla extract
1 cup of unsalted butter (at room temperature)
3 cups sifted powdered sugar
pinch of salt (1/8 teaspoon)
1 teaspoon vanilla extract
1/2 teaspoon of cinnamon (more of less to taste)
Combine the dry ingredients including sifted all purpose flour, baking powder, baking soda, and salt. Set the dry ingredients to the side. Mix together butter and sugar until light a fluffy in a stand mixer and on medium speed. Incorporate eggs and egg white one at a time. Add vanilla extract. Turn the mixer on low speed. Slowly add and alternate the flour mixture and milk. Flour, milk, flour, milk, and end with flour. Use a standard size icecream scoop to measure batter into the cupcakes liners. Place the cupcake pan in the oven and bake in 325 degrees for 18-20 minutes. Stick a toothpick into the batter. The cupcakes are done if it toothpick comes out clean.
Make the frosting while the cupcakes are baking. Sift the powdered sugar. Mix the butter in a stand mixer until smooth. Add the salt into the butter. Slowly incorporate the sifted powdered sugar into the smooth butter until the entire mixture is smooth. Add the vanilla extract, heavy whipping and cinnamon.
Once the cupcakes have cooled, pipe the frosting onto the top. Enjoy!