How can I make these Snickerdoodle Cupcakes more moist?

To ensure your cupcakes are perfectly moist, make sure not to overmix the batter. Overmixing can lead to dense cupcakes. Additionally, using buttermilk or whole milk with the sour cream helps keep them tender. Don’t skip the step of folding in the egg whites, as this adds lightness. Lastly, avoid overbaking by checking a few minutes before the timer is up.

What if I don’t have cream cheese for the frosting?

No worries! You can use an all-butter frosting instead. Simply replace the cream cheese with an additional 1/2 cup of butter. This will give you a rich, buttery frosting, although it won’t have the tangy flavor cream cheese provides. You can also add a pinch of salt to balance the sweetness if desired.

How do I prevent the frosting from becoming too soft?

To keep your frosting from getting too soft, ensure your butter and cream cheese are at room temperature but not overly warm. If you find the frosting is too soft after mixing, chill it in the refrigerator for 10-15 minutes before piping. Avoid overbeating, as this can warm the frosting and make it runny. If needed, you can add a little extra powdered sugar to thicken it up

Delicious Snickerdoodle Cupcakes

Description

These cupcakes are a nostalgic twist on a classic cookie, perfect for any cozy gathering.

Ingredients

Scale

1 2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, melted

1 1/4 cups granulated sugar, divided

3/4 cup buttermilk

1/4 cup sour cream

2 teaspoons vanilla bean paste

2 egg whites

1 teaspoon cinnamon

For the Frosting:

1/2 cup butter, room temperature

4 ounces cream cheese, room temperature

2 cups powdered sugar

1 teaspoon vanilla bean paste

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Instructions

1. Preheat oven to 350°F. Line muffin tin with cupcake liners.

2. In a bowl, combine flour, baking powder, baking soda, and salt.

3. In another bowl, whisk melted butter with 1 cup sugar, buttermilk, sour cream, and vanilla. Combine with dry ingredients.

4. Beat egg whites to soft peaks and fold into batter.

5. Spoon batter into liners. Mix remaining 1/4 cup sugar and cinnamon, sprinkle on top.

6. Bake for 15-18 minutes. Cool on a rack.

7. For frosting, beat butter and cream cheese. Gradually add powdered sugar, then vanilla. Frost cooled cupcakes and sprinkle with remaining cinnamon sugar.

Notes

Use an ice cream scoop for even batter distribution.

Ensure cupcakes are completely cool before frosting.

Prep Time: 25
Cook Time: 16
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290 kcal
Sugar: 29 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg