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Snickerdoodle Cupcakes

I am not one to buy a lot of cookbooks.  I tend to get most of my recipes online, usually something that I saw someone make on the Food Network.  But on this day I had a gift card and I found myself in the cookbook section of Barnes and Noble.  I kept coming back to this book.  It was the Snickerdoodle Cupcake recipe that did it.  A hybrid of my beloved Snickerdoodle cookie and a cupcake.  Heaven.  I bought the book and went home and climbed into bed that night and read it cover to cover.  They all looked so good that I could pull a Julie Powell and bake everyone of these little babies in the next year.  My thighs would not be happy about that but I bet it would be fun.  To make these I enlisted the help of my two sous chefs.  I really do love cooking with my kids.  Do they make a mess?  Yes.  Does the flour make it in the bowl every time?  No.  But look at the smiles on their faces using the hand mixer.  For the 10 minutes that it took to make these, they did not fight once.  That is a successful afternoon in my book.

For the cupcakes:
1 1/2 cups all purpose flour
1 1/2 cake flour (not self rising)
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablesppon ground cinnamon plus 1/2 teaspoon for dusting
2 sticks butter, room temperature
1 3/4 cups sugar plus 2 Tablespoons for dusting
4 large eggs, room temperature
2 teaspoons vanilla
1 1/4 cups milk
For frosting:

1 1/2 cups plus 2 Tablespoons sugar
2/3 cup water
2 Tablespoons light corn syrup
6 large egg whites at room temperature
1 teaspoon vanilla

In a bowl, whisk together both flours, salt, baking powder and 1 Tablespoon cinnamon.

Cream butter and sugar together until pale and fluffy.  Add eggs one at a time beating until each is incorporated scraping sides of bowl as needed. Add vanilla.

Reduce speed to low.  Add flour mixture in three batches alternating with two additions of milk and beating until combined after each.

Put batter in lined muffin tins filling each 3/4 full.  Put in a preheated 350 degree oven for about 20 minutes.  Rotate pan once during cooking.

Let cool completely.  (These can be stored for 2 days at room temperature or frozen for 2 months in an airtight container.)

Start on the frosting.  Put 1 1/2 cups sugar, corn syrup and water in a small saucepan.  Clip a candy thermometer (you really do need one of these, it is the only way to tell for sure if your syrup is ready) to the side of the pan bring to a boil over medium heat, stirring occasionally until sugar dissolves.  Continue boiling without stirring until syrup reaches 230 degrees.

Meanwhile, whisk egg whites on medium high speed until soft peaks form.

With mixture running add 2 Tablespoons sugar beating to combine.  As soon as syrup reaches 230 degrees remove from heat.  With mixture on medium low speed pour sugar mixture down the side of the bowl in a slow steady stream.  Raise speed to medium high and whip until mixture is completely cool and stiff peaks form.  Add vanilla.  Whisk 7 minutes or until bowl is cool.  Use immediately.  At this point you could just frost the cupcakes and call it a day.  Martha put hers in a piping bag fitted with a large plain tip (Ateco #809or Wilton 1A) but I only had a large star tip.  Whatever works.  Combine the remaining sugar and cinnamon and sieve through a fine sieve to dust the top.

These cupcakes were delicious and a very enjoyable way to spend an afternoon with my babes.  Make these and share them with a friend.

Print

Snickerdoodle Cupcakes


Ingredients

  • For the cupcakes:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cake flour (not self rising)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablesppon ground cinnamon plus 1/2 teaspoon for dusting
  • 2 sticks butter, room temperature
  • 1 3/4 cups sugar plus 2 Tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1 1/4 cups milk
  • For frosting:
  • 1 1/2 cups plus 2 Tablespoons sugar
  • 2/3 cup water
  • 2 Tablespoons light corn syrup
  • 6 large egg whites at room temperature
  • 1 teaspoon vanilla

Instructions

  1. In a bowl, whisk together both flours, salt, baking powder and 1 Tablespoon cinnamon.
  2. Cream butter and sugar together until pale and fluffy. Add eggs one at a time beating until each is incorporated scraping sides of bowl as needed. Add vanilla.
  3. Reduce speed to low. Add flour mixture in three batches alternating with two additions of milk and beating until combined after each.
  4. Put batter in lined muffin tins filling each 3/4 full. Put in a preheated 350 degree oven for about 20 minutes. Rotate pan once during cooking.
  5. Let cool completely. (These can be stored for 2 days at room temperature or frozen for 2 months in an airtight container.)
  6. Start on the frosting. Put 1 1/2 cups sugar, corn syrup and water in a small saucepan. Clip a candy thermometer (you really do need one of these, it is the only way to tell for sure if your syrup is ready) to the side of the pan bring to a boil over medium heat, stirring occasionally until sugar dissolves. Continue boiling without stirring until syrup reaches 230 degrees.
  7. Meanwhile, whisk egg whites on medium high speed until soft peaks form.
  8. With mixture running add 2 Tablespoons sugar beating to combine. As soon as syrup reaches 230 degrees remove from heat. With mixture on medium low speed pour sugar mixture down the side of the bowl in a slow steady stream. Raise speed to medium high and whip until mixture is completely cool and stiff peaks form. Add vanilla. Whisk 7 minutes or until bowl is cool. Use immediately. At this point you could just frost the cupcakes and call it a day. Martha put hers in a piping bag fitted with a large plain tip (Ateco #809or Wilton 1A) but I only had a large star tip. Whatever works. Combine the remaining sugar and cinnamon and sieve through a fine sieve to dust the top.

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  1. Memoria

    March 2nd, 2010 at 5:28 pm

    Wow. Where do I start?
    1. Lovely children!! They are BEAUTIFUL!! and helpful!
    2. Your photos are so nice and clear.
    3. The cupcakes look delicious!! I love swiss buttercream.
    4. I love the first photo by the window. My heart lurched forward at how comforting it looked. Wow. I must subscribe to your blog pronto. 🙂

  2. JoJo

    March 3rd, 2010 at 12:34 am

    wow, you have such an attractive blog. I’m so impressed wit your photos and your lovely kids! The photos look delish 🙂

  3. Gala

    March 3rd, 2010 at 7:46 am

    Amazing pictures!

  4. Stella

    March 3rd, 2010 at 7:23 pm

    These cupcakes looks good. I’ve been meaning to make snicker doodles, and I am in more of a cakey mood than a cookie mood. Oh, and your kids are really adorable-very lucky you are!

  5. Tasha

    September 12th, 2010 at 11:54 am

    Just bought this book for the exact same recipe. They are delish…

  6. bakedbree

    September 12th, 2010 at 9:00 pm

    and beautiful too! I use the yellow buttermilk cupcake recipe a lot now too.

  7. nikki

    October 16th, 2010 at 8:28 pm

    first…i am just visiting your blog for the first time and i’m addicted. from your recipes to your photography to your writing, it’s all beyond fabulous. i, too, l o v e that martha stewart cupcakes book, i made those snickerdoodle cupcakes in the miniature version and they were a huge hit!
    https://makeandtakeblog.com/2010/09/06/snickerdoodle-cupcakes/

  8. bakedbree

    October 20th, 2010 at 10:06 am

    You are beyond sweet Nikki!

  9. Kathryn

    March 5th, 2011 at 11:37 am

    I love your recipes 🙂 I am 15 years old and i love to bake. Your recipes are so delicious and easy to follow with your pictures 🙂 I love the crumb cake, the cinnamon rolls, and the cinnamon bun pancake! I was wondering how you would change this recipe so they would be snickerdoodle muffins. Thanks for the great blog!

  10. bakedbree

    March 9th, 2011 at 11:15 pm

    thank you so much Kathryn!

  11. Paige

    July 13th, 2011 at 2:27 pm

    I am making your cupcake recipe as we speak! The batter is delicious and your pictures and blog are beyond precious!

    Thank you for such a wonderful recipe 🙂

    xoxo
    Paige

  12. bakedbree

    July 25th, 2011 at 12:36 pm

    thank you Paige!

  13. nadyezhda

    October 29th, 2011 at 8:32 pm

    Do you have a snickerdoodle cookie recipe that is your go-to? I’d really be interested!

    Thanks for your blog. With three little ones I sometimes lose my inspiration to cook and get stuck in a rut. I think your recipes will help!

  14. bakedbree

    October 29th, 2011 at 9:59 pm

    I do. https://bakedbree.wpengine.com/snickerdoodles

  15. Heidi

    November 11th, 2011 at 9:24 pm

    Sorry to leave a comment on such an old post, but I’m wanting to know if the frosting holds up at room temp or does it lose it’s shape? I’d like to try it, but I need it to be stable and not need refrigeration.

  16. bakedbree

    November 13th, 2011 at 8:40 pm

    It doesn’t lose its shape per say, because the sugar is cooked (it is marshmallow frosting), but it usually doesn’t last more than a day.

  17. Kate

    December 9th, 2011 at 10:16 pm

    The photography on your blog is Amazing! It really helps when trying something new! I can’t wait to try this recipe out!

  18. bakedbree

    December 14th, 2011 at 10:59 pm

    thank you Kate!

  19. Francesca

    November 3rd, 2012 at 11:42 am

    For some reason once I add the sugar syrup, my whites flop and never get stiff peaks. Tried twice and failed both times…any thoughts?

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