Description
These Snickerdoodle Cupcakes with Cinnamon Swirl Frosting are a delightful twist on the classic cinnamon sugar cookie. Moist and tender cupcakes infused with cinnamon spice, topped with a creamy cinnamon-swirled buttercream frosting, make these treats perfect for fall or any cozy occasion.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
For the Cinnamon Swirl Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
- 1 teaspoon ground cinnamon
- Cinnamon-sugar mix for garnish (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined. This ensures that the cinnamon and leavening agents are evenly distributed throughout the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This step incorporates air to give the cupcakes a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners and Bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely in the pan, then transfer to a wire rack. Fully cooling is essential before frosting to prevent melting.
- Prepare Frosting: In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, one cup at a time, beating well in between additions. Mix in vanilla extract and ground cinnamon to flavor the frosting.
- Adjust Frosting Consistency: Add milk or cream one tablespoon at a time to reach your desired frosting consistency, ensuring it’s smooth and spreadable yet firm enough to hold shape.
- Create Cinnamon Swirl Effect: For a beautiful swirl effect, fill one side of a piping bag with plain frosting and the other side with the cinnamon-spiced frosting. Pipe onto the cooled cupcakes, and if desired, sprinkle with cinnamon sugar for a finishing touch.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting or sliding off.
- For a more intense cinnamon flavor, add an extra dash of cinnamon directly into the cupcake batter.
- If you prefer a dairy-free version, substitute butter with vegan margarine and use a plant-based milk alternative.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
