The simple pleasures of a snickerdoodle cookie, in cupcake form!
Snickerdoodles are a classic cookie here in the States. The Joy of Cooking claims that their whimsical name is a twist on the German schneckennudel, a pastry from the old country that resembles a cinnamon roll. While there’s no doubt that snickerdoodles are enjoyable and nostalgic as cookies, what if we took things up a notch and baked a more indulgent treat? Cupcakes are a perfect option.
Snickerdoodle cupcakes are a great way to enjoy the cinnamon and sugar flavors of the classic cookie but amped up in cupcake form. The soft, fluffy cakes have a surprise cinnamon layer hidden inside, and the frosting is everything you want in a cupcake: creamy, buttery, and perfectly sweet.
You will love making and enjoying snickerdoodle cupcakes because they are wonderful treats for a party, birthday celebration, or bake sale. These cupcakes are bakery-level but easy to make at home and a welcome change from the usual yellow or chocolate cake in cupcakes. Even if you consider yourself a novice baker, you can turn out delicious, beautiful cupcakes by following the instructions below. Give it a try and enjoy these wonderful snickerdoodle cupcakes!
Why is there Greek yogurt in my cupcakes?
You might be surprised to see plain Greek yogurt in the list of ingredients for something as sweet and indulgent as snickerdoodle cupcakes. But the yogurt is there for a good reason: It helps tenderize the texture and adds moisture to the cake portion of these cupcakes. Plain Greek yogurt, like buttermilk or sour cream, is acidic enough that it neutralizes the gluten, resulting in a tender texture. Because of its high moisture content, it also helps to keep the cupcakes moist. No dry cupcakes here! For best results, use two-percent or whole Greek yogurt. The Greek yogurt has a job to do, and your cupcakes will taste even better because of it!
How do I store leftovers?
Store leftover snickerdoodle cupcakes in an airtight container at room temperature for up to 3 days. Examples of airtight containers include a cupcake carrier or cake dome. Alternatively, you can place the leftover cupcakes in a regular storage container sealed with plastic wrap (I put toothpicks in the tops of each cupcake to tent the plastic). You can also refrigerate leftovers, packed the same way, in the fridge for up to 1 week.
The unfrosted cupcakes can also be frozen for up to 3 months. Thaw overnight in the fridge.
Serving suggestions
Snickerdoodle cupcakes are wonderful on their own as a dessert or birthday treat. You can frost them and be done or add a little sprinkle of cinnamon and sugar (mixed together) on top just before serving. At a larger celebration, serve these cupcakes alongside complementary treats. For instance, they pair very well with Vanilla Cupcakes and look lovely on a platter together. In the autumn, consider serving snickerdoodle cupcakes along with other seasonal treats like Pumpkin-Chocolate Chip Cookies and adorable Caramel Apples.
Snickerdoodle Cupcakes
Ingredients
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 1/4 cups granulated sugar
- 1 large egg room temperature
- 1/3 cup Greek yogurt
- 2/3 cup whole milk room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 2/3 cup unsalted butter room temperature, for frosting
- 4 ounces cream cheese room temperature, for frosting
- 2 1/4 cups powdered sugar for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. Set aside.
- In another bowl, whisk melted butter with 1 cup of sugar until well combined. Add the egg, Greek yogurt, milk, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Mix the remaining 1/4 cup sugar with the cinnamon in a small bowl.
- Fill each cupcake liner with batter about halfway, sprinkle some cinnamon sugar, then cover with more batter until 3/4 full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat room temperature butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Pipe or spread the frosting onto the cooled cupcakes.
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