Snickerdoodle Cupcakes Recipes

SNICKERDOODLE CUPCAKES

Snickerdoodle Cupcakes image

Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 28

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Seven-Minute Frosting for Cupcakes

Steps:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

SNICKERDOODLE CUPCAKES

Snickerdoodle Cupcakes image

This recipe comes from Martha Stewart Living.... frost with http://www.recipezaar.com/seven-minute-frosting-411136 ... delicious!

Provided by Hollyism

Categories Dessert

Time 35m

Yield 28 cupcakes, 28 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups cake flour, sifted (not self- rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup butter, unsalted room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

Steps:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Nutrition Facts : Calories 176.7, Fat 7.8, SaturatedFat 4.7, Cholesterol 49.2, Sodium 142.8, Carbohydrate 24.2, Fiber 0.4, Sugar 12.6, Protein 2.6

VEGAN SNICKERDOODLE CUPCAKES RECIPE BY TASTY

Vegan Snickerdoodle Cupcakes Recipe by Tasty image

Here's what you need: all purpose flour, brown sugar, white sugar, cinnamon, baking soda, salt, cold water, vegetable oil, vanilla extract, apple cider vinegar, powdered sugar, vegan butter, vegetable shortening, vanilla extract, nondairy milk, white sugar, cinnamon

Provided by Alexa Wright

Yield 12 servings

Number Of Ingredients 17

Ingredients

1 ½ cups all purpose flour
¾ cup brown sugar
¼ cup white sugar
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup cold water
½ cup vegetable oil
2 ½ teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups powdered sugar
½ cup vegan butter
½ cup vegetable shortening
½ teaspoon vanilla extract
1 tablespoon nondairy milk
1 tablespoon white sugar
1 tablespoon cinnamon

Steps:

Preheat oven to 375°F (190°C). Line a cupcake pan with 12 liners.
In a large bowl combine all the dry ingredients. Whisk together until well combined.
In a medium bowl combine the wet ingredients. Mix well.
Add the wet ingredients to the dry ingredients. Using a spatula mix everything together until just combined. No need to worry about lumps so don't over mix!
Divide batter evenly between the liners. Bake for 18-20 minutes until the center cupcakes are golden and a toothpick comes out clean.
Remove cupcakes from pan and refrigerate until completely cool.
While cooling, make the frosting! Combine the powdered sugar, vegan butter, vegetable shortening and vanilla extract using a stand or hand mixer. Add in non-dairy milk one tablespoon at a time until you achieve the desired consistency.
In a small bowl mix together sugar and cinnamon.
Once the cupcakes are cool, frost, and sprinkle the cinnamon sugar on the cupcakes.
Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 0 grams, Protein 1 gram, Sugar 35 grams

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