Snickerdoodle Cupcakes
Super moist cupcakes with classic snickerdoodle cinnamon-sugar flavor and fluffy cinnamon buttercream.
Ingredients
Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 1/4 cups milk room temperature
- 1 teaspoon vanilla bean paste
- 1/2 cup unsalted butter softened (for frosting)
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons ground cinnamon
- 2 tablespoons brown sugar plus more for garnish
- Ground cinnamon for garnish
Instructions
- Preheat the oven to 350°F. Line 2 standard 12-cup muffin pans with paper or aluminum cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and 2 tablespoons ground cinnamon until well combined.
- In a large mixing bowl, beat 1/2 cup softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
- Add the eggs to the butter-sugar mixture one at a time, beating well after each addition until fully incorporated.
- Add the milk and vanilla bean paste to the wet mixture and mix until smooth; the batter may look slightly loose.
- Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain, scraping down the bowl as needed.
- Using a large ice cream scoop or spoon, fill each cupcake liner about 1/2 full with batter, dividing evenly among the 24 cups.
- Bake the cupcakes for 15 to 18 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Remove the pans from the oven and let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, make the frosting by beating 1/2 cup softened butter in a medium bowl on medium speed for 2 minutes until creamy and slightly lightened.
- Add the powdered sugar and heavy whipping cream to the butter and beat on low speed until combined, then increase to medium and beat until thick and fluffy, about 2 minutes.
- Add 2 teaspoons ground cinnamon and 2 tablespoons brown sugar to the frosting and beat until fully incorporated and the frosting holds stiff peaks.
- Transfer the cinnamon buttercream to a piping bag fitted with your desired tip.
- Once the cupcakes are completely cool, pipe the frosting onto each cupcake in swirls.
- Garnish the frosted cupcakes with a light sprinkle of additional brown sugar and ground cinnamon before serving.
Notes
- Bring the butter, eggs, and milk to room temperature before mixing for the lightest cupcake texture.
- Do not overmix once you add the dry ingredients or the cupcakes may turn dense instead of soft and tender.
- For neat domes, avoid overfilling the liners; 1/2 full gives room for the cupcakes to rise without spilling.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Frosted cupcakes keep best covered in the refrigerator for up to 3 days; let them come to room temperature before serving.
- Do not overmix once you add the dry ingredients or the cupcakes may turn dense instead of soft and tender.
- For neat domes, avoid overfilling the liners; 1/2 full gives room for the cupcakes to rise without spilling.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Frosted cupcakes keep best covered in the refrigerator for up to 3 days; let them come to room temperature before serving.