Description
These homemade snickerdoodle cupcakes blend cinnamon-spiced cake with creamy frosting for a delightful dessert. Cinnamon sugar sprinkles complete this classic American treat that you’ll want to savor with friends and family.
Ingredients
Scale
- 1 cup (2 sticks/226 grams) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1¼ cups whole milk
- 1¾ cups granulated white sugar
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- ½ tsp salt
- 2 tsps vanilla extract
- 16 oz (454 grams) powdered sugar, sifted
- 12 oz (340 grams) cream cheese, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 2 tbsps brown sugar
- 1 tsp ground cinnamon
- ½ tbsp vanilla extract
- 2 tbsps granulated white sugar
- ½ tsp ground cinnamon
Instructions
- Preparation: Preheat oven to 350°F (177°C) and line two standard muffin trays with cupcake liners, ensuring capacity for 24 cupcakes.
- Dry Ingredients: Sift together all-purpose flour, cake flour, baking powder, salt, and ground cinnamon in a medium mixing bowl, guaranteeing even ingredient dispersion.
- Butter Mixture: Cream unsalted butter and granulated sugar using an electric mixer until the blend transforms into a light, pale, and airy consistency.
- Egg Integration: Incorporate eggs one at a time, thoroughly blending and scraping bowl sides to maintain uniform mixture, then gently fold in vanilla extract.
- Batter Development: Alternately add dry flour mixture and whole milk to the butter mixture, starting and ending with flour, mixing minimally to prevent batter overworking.
- Baking Process: Evenly distribute batter among muffin liners, filling each approximately 3/4 full, and bake for 18-22 minutes until a toothpick inserted comes out clean.
- Cooling Stage: Transfer cupcakes to a wire rack, allowing complete cooling to room temperature before proceeding with frosting.
- Frosting Preparation: Blend softened cream cheese and unsalted butter until smooth, then gradually incorporate powdered sugar, brown sugar, ground cinnamon, and vanilla extract until light and fluffy.
- Finishing Touches: Apply frosting generously using a spatula or piping bag, then dust with a mixture of granulated sugar and ground cinnamon using a fine-mesh sieve for an elegant presentation.
Notes
- Measure Precisely: Use exact measurements for flour, especially when sifting, to ensure consistent cupcake texture and prevent dense, heavy results.
- Room Temperature Matters: Allow butter, eggs, and milk to reach room temperature before mixing, which helps create a smoother, more evenly incorporated batter.
- Gentle Mixing Technique: Avoid overmixing the batter after adding flour and milk to prevent tough, dense cupcakes; mix just until ingredients are combined.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent melting and ensure a clean, professional-looking decoration.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 29
- Calories: 313
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 57mg