Snickerdoodle Cupcakes
Soft cinnamon cupcakes topped with cinnamon cream cheese frosting, a cinnamon-sugar dusting, and snickerdoodle cookies for a cozy bakery-style dessert.
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Ingredients
For the Cupcakes
- 1 1/2 c all-purpose flour
- 1 1/2 c cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 c unsalted butter room temperature
- 1 3/4 c sugar
- 4 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 1/4 c milk
For the Topping
- Cinnamon cream cheese frosting as needed
- 28 snickerdoodle cookies
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
Instructions
Prepare the oven and pan.
- Adjust the oven rack to the lower-middle position. Preheat the oven to 350°F. Line a muffin pan with paper baking cup liners.
Combine the dry ingredients.
- In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, salt, and 1 tbsp ground cinnamon. Set the mixture aside.
Cream the butter and sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 3/4 c sugar on medium-high speed until pale and fluffy, about 3 minutes.
Add the eggs and vanilla.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the batter is evenly mixed. Add the vanilla extract and mix until incorporated.
Add the dry ingredients and milk.
- Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. Mix only until combined after each addition.
Fill the cupcake liners.
- Divide the batter evenly among the prepared cupcake liners, filling each liner about three-quarters full.
Bake the cupcakes.
- Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes.
- Allow the cupcakes to cool in the pan for 10 minutes. Transfer them to a wire rack and let them cool completely before frosting.
Prepare the cinnamon-sugar topping.
- In a small bowl, combine 2 tbsp sugar with 1/2 tsp ground cinnamon. Stir until evenly blended.
Frost the cupcakes.
- Pipe or spread cinnamon cream cheese frosting over each cooled cupcake.
Garnish and serve.
- Lightly dust the frosting with the prepared cinnamon-sugar mixture. Top each cupcake with one snickerdoodle cookie before serving.
Notes
To make these Snickerdoodle Cupcakes gluten free, replace the all-purpose flour and cake flour with a gluten-free 1:1 baking flour blend that contains xanthan gum. Use certified gluten-free baking powder, vanilla extract, cinnamon, and snickerdoodle cookies. If preparing homemade snickerdoodle cookies for the topping, make them with gluten-free flour as well. Always check frosting ingredients and package labels to avoid hidden gluten or cross-contamination.