Jackies Snickerdoodle Cake With Cinnamon Buttercream Frosting Recipes

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SNICKERDOODLE CAKE WITH CINNAMON CREAM CHEESE FROSTING



Snickerdoodle Cake with Cinnamon Cream Cheese Frosting image

All the delicious, cinnamony flavors of snickerdoodles are baked into a cake using Betty Crocker™ Super Moist™ white cake mix and whipped cream cheese frosting.

Provided by Stephanie Wise

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ white cake mix
3 teaspoons ground cinnamon
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons vanilla
3 egg whites
2 containers (12 oz each) Betty Crocker™ Whipped cream cheese frosting
2 tablespoons packed light brown sugar
4 teaspoons ground cinnamon
Cinnamon sticks

Steps:

  • Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour. Place sheet of cooking parchment paper on cooling rack; lightly spray paper with cooking spray.
  • In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to lined cooling rack. Cool completely, about 45 minutes.
  • Meanwhile, in large bowl, stir together Frosting ingredients.
  • Place 1 cooled cake layer bottom side up on serving plate. Frost top. Top with second cake layer bottom side down. Frost sides and top of cake. Garnish with cinnamon sticks.

Nutrition Facts : ServingSize 1 Serving

CINNAMON BUTTERCREAM FROSTING



Cinnamon Buttercream Frosting image

This is from The Cake Mix Doctor. Posted to go with Tomato Soup Spice Cake, but I think it'd be good with any spice cake recipe. Very simple to make. If you want plain buttercream frosting, omit cinnamon and replace it with another teaspoon of vanilla.

Provided by Jamia Motsinger

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 5

1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3 -4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • Place butter in large bowl.
  • Beat on low 30 seconds.
  • Add sugar about a cup at a time, beating on low between each addition.
  • Add 3 tablespoons milk, vanilla and cinnamon.
  • Beat on medium 1 minute.
  • Blend in up to 1 tablespoons of milk if frosting is too thick.

JACKIE'S SNICKERDOODLE CAKE WITH CINNAMON BUTTERCREAM FROSTING



Jackie's Snickerdoodle Cake With Cinnamon Buttercream Frosting image

This recipe is one from my friend Jackie. It sure sounds good to me! Prep time is approximate and includes the cooling time of the cake, and the time frosting is in the fridge.

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h12m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 1/4 ounce) white cake mix
1 cup whole milk
1/2 cup butter, melted
3 large eggs
1 teaspoon vanilla
2 teaspoons ground cinnamon
1/2 cup butter, at room temperature
3 3/4 cups confectioners' sugar
3 tablespoons milk (or more)
1 teaspoon vanilla
1 teaspoon cinnamon

Steps:

  • Snickerdoodle Cake:.
  • Preheat oven to 350. Grease and flour two 9" round cake pans.
  • Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
  • Mix for 3 minutes scraping sides as needed.
  • Divide batter between pans. Place in oven side by side.
  • Bake until they are golden brown. About 27-29 minutes.
  • Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
  • Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
  • Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
  • Cinnamon Buttercream Frosting:.
  • Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
  • Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
  • Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
  • Blend in up to 1 tablespoon milk if the frosting seems too stiff.

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING



Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting image

These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!

Provided by Kim

Categories     Cupcakes

Time 1h55m

Yield 18

Number Of Ingredients 17

1 ⅓ cups white sugar, divided
2 teaspoons ground cinnamon
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon cream of tartar
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
1 large egg, at room temperature
1 tablespoon vanilla extract
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 teaspoons vanilla extract
1 ¼ teaspoons ground cinnamon
¼ teaspoon salt
4 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
  • Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
  • Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
  • Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
  • Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
  • For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg

SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING



SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING image

Everything "snickerdoodle" is okay by me. My mom used to bake cookies every Friday for my brothers and I. And guess what? Snickerdoodle Cookies were my favorite! So now, I find this snickerdoodle cupcake recipe and I am in heaven!!!

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories     Cakes

Number Of Ingredients 19

CUPCAKE BATTER:
1 1/2 cup(s) flour
1 1/2 cup(s) cake flour, sifted
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground cinnamon for dusting
2 stick(s) butter, unsalted, softened
1 3/4 cup(s) sugar
2 tablespoon(s) sugar for dusting
4 large eggs, room temperature
2 teaspoon(s) vanilla extract
1 1/4 cup(s) milk
CINNAMON BUTTERCREAM FROSTING:
1 cup(s) butter, room temperature
3 3/4 cup(s) powdered sugar, sifted
3 to 4 tablespoon(s) milk
2 teaspoon(s) vanilla extract
1 teaspoon(s) cinnamon

Steps:

  • Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
  • Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
  • Cream together butter and sugar till pale and fluffy.
  • Add eggs one at a time, blend after each egg added, then add the vanilla extract.
  • Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
  • Divide the batter evenly into the cupcake tins, fill 3/4 full.
  • Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
  • Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
  • With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
  • FROSTING:
  • With mixer on low speed, blend butter till fluffy, about 30 seconds.
  • Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
  • Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
  • Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
  • NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.

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