Description
Deliciously fluffy Snickerdoodle Cupcakes topped with a creamy cinnamon frosting that brings the classic cookie taste to life.
Ingredients
â…“ cup (75 g) unsalted butter softened
1 cup (200 g) granulated sugar
¼ cup (60 ml) canola or vegetable oil
2 large eggs room temperature preferred
1 ½ teaspoons vanilla extract
1 â…” cup (190 g) cake flour
¾ teaspoon cream of tartar
¾ teaspoon ground cinnamon
¼ teaspoon baking soda
½ teaspoon salt
â…” cup (158 ml) buttermilk room temperature preferred
4 oz (113 g) cream cheese softened
¾ cup (170 g) unsalted butter softened
2 Tablespoons (25 g) light brown sugar firmly packed
4 cups (500 g) powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Tablespoon heavy cream or milk
¼ teaspoon salt if needed
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the canola oil, eggs, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the cake flour, cream of tartar, ground cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
- Scoop the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
- For the frosting, beat together the cream cheese, softened butter, and brown sugar until smooth.
- Gradually add the powdered sugar, ground cinnamon, vanilla extract, heavy cream or milk, and salt, mixing until desired consistency is reached.
- Frost the cooled cupcakes and enjoy!
Notes
For best flavor, allow the cupcakes to cool completely before frosting. You can substitute milk for heavy cream if desired. Store leftovers in an airtight container.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
Keywords: Snickerdoodle Cupcakes, cupcakes, snickerdoodle, dessert, American