How To Make Snickerdoodle Cupcakes With Swirl Frosting
Enjoy a sweet treat with these snickerdoodle cupcakes filled with vanilla flavor and topped with a sweet cinnamon frosting. Will be ready in 45 minutes.
Serves:
Ingredients
For the Cupcakes:
- 1⅔cupsall-purpose flour,(210 grams) spoon & leveled
- ½tspbaking powder
- ¼tspBaking Soda
- ½tspsalt
- ½cupunsalted butter,(1 stick or 115 grams)
- 1½cupsgranulated sugar,(300g) divided
- 1large egg,at room temperature
- ¼cupyogurt or sour cream,(60 grams) at room temperature
- ¾cupmilk,(180 ml) at room temperature
- 1tbsppure vanilla extract
- 2tspground cinnamon
For the Cinnamon-Swirl Frosting:
- 1cupunsalted butter,(2 sticks or 230 grams) softened to room temperature
- 4cupsconfectioners’ sugar,(360 to 480 grams)
- ¼cupheavy cream,(60 ml) or half-and-half
- 2tsppure vanilla extract
- salt,to taste
- 1tbspground cinnamon
- 12snickerdoodle cookies,mini size
Instructions
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Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners.
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In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
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In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. Let it rest for a couple of minutes to slightly cool down.
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Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
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In a small bowl, mix the remaining ½ cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 Tablespoons of cupcake batter into each cupcake liner.
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Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 Tablespoon of cupcake batter until the cupcake liners are about ¾ full. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
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Bake the cupcakes for 19 to 21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Cinnamon Frosting:
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With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until smooth and creamy for about 1 minute.
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Add confectioners’ sugar, cream, and vanilla extract. Beat on low speed for 30 seconds then switch to high speed and beat for 3 full minutes.
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Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick.
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Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Beat 1 Tablespoon of cinnamon into half of the frosting.
To swirl the frosting:
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Spoon half of the cinnamon frosting into the piping bag and half vanilla frosting into the piping bag.
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Pipe onto cupcakes. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings.
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Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5 days.
Nutrition
- Calories: 646.60kcal
- Fat: 31.42g
- Saturated Fat: 18.97g
- Trans Fat: 0.93g
- Monounsaturated Fat: 8.35g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 89.66g
- Fiber: 1.04g
- Sugar: 65.45g
- Protein: 4.20g
- Cholesterol: 98.52mg
- Sodium: 369.88mg
- Calcium: 69.53mg
- Potassium: 105.77mg
- Iron: 1.45mg
- Vitamin A: 258.98µg
- Vitamin C: 0.15mg
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