Snickerdoodle Cupcakes

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I saw a recipe for a Snickedoodle Sheet Cake at Sweet Treats and More a while ago.  I mentally book marked it, wanting to try it, but having no reason for making a sheet cake.  Then, Thanksgiving rolled around and I needed a dessert recipe.  I was tired of the same ole recipes I always make, but also feeling uninspired.  I remembered the Snickerdoodle Sheet Cake and decided to try making the recipe into cupcakes.  Because: 1. They sounded good and 2.  Seriously, who wants to tote a sheet cake around on Thanksgiving?  Not me.  That's who.

So, I did it.  And these were waaaay better than I expected!  Many people ask for the recipe.  They're not over the top sweet.  They're nice and cinnamony like a real snickerdoodle cookie.  And, the icing is absolutely to.die.for!  It's buttery and smooth and just melts in your mouth. 

These do make a lot of cupcakes.  I think I got around 36 out of my batch.  And, the cupcakes do dry out in a few days.  Mine were no good 4 or 5 days later.  So, make sure you've got lots of friends to give these to if you're gonna make them.  Or be prepared for the new Snickerdoodle Cupcake Diet.  It's all the rage.

Source: Sweet Treats and More

Here's what you need for the cupcakes:
1 1/2 cups Flour
1 1/2 cups Cake Flour
1 tbsp Baking Powder
1/2 tsp Salt
1 tbsp Cinnamon
2 sticks Butter, softened
1 3/4 cups Sugar
4 Eggs
2 tsp Vanilla
1 1/4 cups Milk

Here's what you do to make the cupcakes:
1.  Heat oven to 325.
2.  Line a muffin tin with paper liners.
3.  Stir together both flours, baking powder, salt, and cinnamon and set aside.
4.  Cream butter and sugar until pale and fluffy. 
5.  Add eggs one at a time, then vanilla.
6.  Alternating, add dry mixture, then milk in three batches.
7.  Bake for about 20 minutes or until the cupcakes are golden colored and spring back when touched.  Do not over bake them.  Cause nobody likes a dry cupcake.
8.  Upon removing the cupcakes from the oven, immediately transfer them to a cooling rack to begin cooling.  Your cupcakes need to be completely cooled before you ice them.
9.  While your cupcakes are cooling, make the frosting as directed below.

Here's what you need for the icing:
1 1/2 sticks Butter, softened
1/3 cup Brown Sugar
1/2 tsp Cinnamon
3 cups Powdered Sugar
3 tbsp Milk

Here's what you do to make the icing:
1.  Mix butter, brown sugar, and cinnamon. 
2. Alternating, add powdered sugar and milk.
3.  Frost cupcakes.  I used an icing bag with a large tip to swirl icing on top of each cupcake.  You could easily frost with a butter knife or icing spatula.


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Anonymous said...

How many does it make, about?

Cooking with Callie said...

I usually get 18-20 cupcakes, depending on how much batter I eat. ;-)

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