Snickerdoodle Cupcakes

When you ask the kids what kind of cookies they want you to bake, what is the answer at your house?
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At our house it is usually a toss up between chocolate chip and snickerdoodle!

Well, how about a snickerdoodle cupcake?  A fun alternative to a snickerdoodle cookie and actually a little easier to make since you don’t have to form it into a ball and roll it in cinnamon sugar!

These cupcakes are melt in your mouth good and are delicious with frosting or without.  At our house it’s hard to get frosting on them because they disappear so fast but a cinnamon buttercream frosting makes them extra special!!

So next time your kids ask for homebaked snickerdoodle cookies how about offering them a snickerdoodle cupcake instead!

A cupcake is an easy thing to dress up for the holidays too.

Just pick out a colored sprinkle that matches the holiday (i.e., green and white for St. Patrick’s Day) and a holiday themed cupcake wrapper.  You can even add a quick little cupcake topper too for extra decoration.

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Check out TomKat Studios for this fun St. Patrick’s Day topper – it’s a free download.  She’s got some cute ones for Easter to available to purchase.

Snickerdoodle Cupcakes

I found this yummy recipe over at Alpineberry and they meet with rave reviews every time I make them!

3 cups cake flour

1 1/4 tsp ground cinnamon

1 tsp baking powder

3/4 baking soda

1/2 tsp salt

3 sticks butter, softened,

2 cups sugar

4 large eggs

1 tsp vanilla extract

1 1/4 c buttermilk

cinnamon sugar: 1 Tbsp sugar and 1 tsp cinnamon

Oven preheat to 350 degrees.  Sift together dry ingredients (except for cinnamon sugar).  With paddle attachment cream butter and sugar until fluffy, about 2 -3 minutes.  Add eggs one at a time beating well after each addition.  Add vanilla.  Alternately add flour mixture and buttermilk beginning and ending with flour.  Fill cupcake pans 2/3 full.  Sprinkle with cinnamon sgar mixture.  Bake for 20 minutes.  Cool in pan for 5 minutes and remove.

Cinnamon Buttercream Frosting

My favorite buttercream frostng.  You can leave the cinnamon out for a regular buttercream.

1/2 cup butter, room temperature

3-4 cups powdered sugar

1/2 cup milk

1 tsp pure vanilla extract

1 tsp cinnamon

With the paddle attachment cream butter until smooth and creamy for 2-3 minutes.  With mixer on low speed, add 3 cups sugar, milk and vanilla; mix until light and fluffy.  If necessary gradually add remaining cup of sugar to reach desired consistency.