Snickerdoodle Cupcakes!

After talking about it for 2 weeks, I finally opened up my new cookbook and got back into the baking world 🙂 Suffice to say, it was a very pleasant and relaxing experience for me. Man, did I miss it so much! After flipping through The Big Book of Cupcakes, I chose to do the Snickerdoodle Cupcakes! If you haven’t seen or tasted Snickerdoodles, you can head on right over HERE to check out the ones I made and the recipe if you’d like to try it out because they have heavenly!

snickerdoodle cupcakes

Snickerdoodle cupcakes

The recipe is from Betty Crocker’s The Big Book of Cupcakes!

Makes 24 cupcakes

 

Ingredients

Cupcakes:

2 3/4 cups all purpose flour

3 tsps baking powder

1/2 tsp salt

1 tsp ground cinnamon

3/4 cup shortening or butter

1 2/3 cups sugar

5 egg whites

2 1/2 tsps vanilla

1 1/4 cups milk

Cinnamon Frosting:

6 cups powdered sugar

2 tsps ground cinnamon

2/3 cup butter or margarine, softened

1 tbsp vanilla

2-4 tbsps milk

Topping:

2 tsps granulated sugar

1/2 tsp ground cinnamon

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

1) Heat oven to 350F.  Place paper baking cups in each of the regular-sized muffin cups.

2) In medium bowl, mix flour, baking powder, salt and cinnamon; set aside

3) In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally.  Beat 2 minutes longer.  Add egg whites, one at a time, beating well after each addition.  Beat in vanilla.  On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended.

4) Divide batter evenly among muffin cups, filling each about 2/3 full.

5) Bake 18 to 20 minutes.  Cool in pans 5 minutes.  Remove cupcakes from pans; place on cooling racks to cool.

6) Meanwhile, in a large bowl, mix powdered sugar, 2 tsp cinnamon and butter with electric mixer on low speed.  Stir in vanilla and 2 tbsp of milk.  Gradually beat in enough remaining milk, 2 tsp at a time, to make frosting smooth and spreadable.

7) Frost cupcakes.  In small bowl, mix topping ingredients; sprinkle over frosted cupcakes.

Snickerdoodle Cupcakes

My modifications from the original recipe above! For starters, my cupcake was just a white cupcake, because of the setup of the book, I totally forgot I had to add in cinnamon.  Silly and forgetful, I know! I used shortening instead of butter and milk was replaced with unsweetened vanilla-flavored almond milk.  This helped as I ran out of vanilla during this recipe. For the frosting, I used butter and also decreased to 4 cups powdered sugar as I know it always is way too sweet (for me).  Also, I used 3 tbsp of milk approximately to make the frosting a nice texture.

Snickerdoodle cupcakes

 

The result was great! The frosting was a perfect sweetness balanced with the delicious and fluffy white cupcake.  The snickerdoodle taste was definitely there.  It was relatively easy to make.  I did have to make two different batches.  However, it was definitely worth it! Smelled awesome and tasted delicious!

I promise I’m back with more baking, k? Just needed to get back in the groove 😉 I already have my next dessert figured out! 🙂

21 thoughts on “Snickerdoodle Cupcakes!

  1. Made the Snickerdoodle cupcakes today as part of my project to make a “Cupcake Rainbow” for my 3 year-old daughter’s birthday on Saturday. She was sneaking snickerdoodle cupcakes VERY ENTHUSIASTICALLY (and she’s not usually much of an eater) at lunch. Thanks Kim. They came out great and all the measurements were perfect for EXACTLY 24 perfect-sized cuppie cakes (that’s pretty unusual!). I am channelling my inner Cookie Monster here. Cinnamon junkies = satisfied!!!

    Like

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