SNICKERDOODLE CUPCAKES
Capped with "kisses" of frosting, these cinnamon-dusted cuppies are a play on the cookie of the same name.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 28
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
EASY SNICKERDOODLE CUPCAKES
I love to mix it up with cake mixes to create some special treats for my family. These are the best! The cinnamon reduces the sweetness of the frosting. And you couldn't ask for a moister cake.
Provided by Rise Ruhl
Categories Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. Melt butter. Mix all cupcake ingredients together, beating on medium speed for about 2 minutes. Scrape bowl to ensure everything is well mixed.
- 2. Bake in 350 oven for 20-25 minutes until tops are brown and spring back when pressed lightly. Allow to cool.
- 3. For frosting, mix 1 TBSP cinnamon with prepared frosting. Mix well. Frost cooled cupcakes.
COPYCAT SNICKERDOODLE CUPCAKE COOKIES
Inspired by the bakery chain Crumbl's beloved flavor, these snickerdoodles are large, soft sugar cookies with a kiss of cinnamon and a cream cheese swirl topping. Cornstarch and cream of tartar in the dough keeps the cookies tender. Shaping the cookies extra thick gives them their signature height and softness. The frosted treats are amazing served warm-simply gently heat them in the microwave at half power for twenty to thirty seconds.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 10 cookies
Number Of Ingredients 19
Steps:
- For the cookies: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
- Whisk the flour, cornstarch, cinnamon, baking powder, baking soda, cream of tartar and salt in a medium bowl. Set aside.
- Cream the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing on low between additions. Mix in the vanilla. Scrape down the sides of the bowl, then add the dry mixture and mix on medium low until incorporated.
- For the coating: Whisk the granulated sugar and cinnamon in a medium bowl. Set aside about 1 tablespoon of the mixture in a small bowl for topping the baked cookies.
- Divide the dough into 10 pieces, about 1/3 cup each. With wet hands, shape each piece of dough into a ball and roll in the cinnamon-sugar coating, rewetting your hands as needed. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten each dough ball until roughly 1 inch thick.
- Bake until the cookies are puffed and the edges are very lightly browned, 13 to 15 minutes. Cool completely on the baking sheets.
- For the frosting: While the cookies cool, mix the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium high until combined. Add the confectioners' sugar, vanilla and salt and mix on low until incorporated, then mix on medium until light and fluffy, about 3 minutes. Transfer to a piping bag fitted with a round tip.
- Pipe a swirl of frosting starting in the center of each cookie going outward to the edge. Top with a sprinkle of the reserved cinnamon-sugar mixture. Store in the refrigerator in an airtight container.
SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING
These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!
Provided by Kim
Categories Cupcakes
Time 1h55m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
- Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
- Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
- Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
- Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
- For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg
PUMPKIN SNICKERDOODLE COOKIES
We are convinced pumpkin is one of the best flavors to enjoy in the fall, so we couldn't resist adding it to our favorite cinnamon-sugar cookie, snickerdoodles! This recipe for easy pumpkin snickerdoodles just couldn't be simpler. Start with a package of Betty Crocker™ snickerdoodle cookie mix and prepare it like you normally would except add in extra flour and then pumpkin puree and pumpkin spices. Add in white vanilla baking chips for a little extra flair and you have the recipe for an amazing batch of cookies the whole family will enjoy. Welcome the autumn months with these delicious and soft pumpkin snickerdoodle cookies or just enjoy them anytime you need a cozy pumpkin-cinnamon treat, regardless of the season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
- In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g
More about "easy snickerdoodle cupcakes recipes"
EASY SNICKERDOODLE CUPCAKES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 45 minsCategory DessertCalories 425 per serving
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
SNICKERDOODLE CUPCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (14)Category Dessert, CakeAuthor Donna SharpCalories 454 per serving
SNICKERDOODLE CUPCAKES RECIPE - BETTYCROCKER.COM
From bettycrocker.com
HEALTHY MINI SNICKERDOODLE CUPCAKES | AMY'S HEALTHY …
From amyshealthybaking.com
EASY SNICKERDOODLE CUPCAKES L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
APPLE SNICKERDOODLE CUPCAKES | EASY SNICKERDOODLE …
From lifeloveandsugar.com
4.5/5 (4)Total Time 33 minsCategory DessertCalories 386 per serving
- . In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.
- . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
SNICKERDOODLE CUPCAKES - PILLSBURY BAKING
From pillsburybaking.com
Servings 24
SNICKERDOODLE CUPCAKES - EASY CUPCAKE RECIPE!
From pinterest.com
SNICKERDOODLE CUPCAKES WITH VIDEO ⋆ REAL HOUSEMOMS
From realhousemoms.com
CAKE MIX SNICKERDOODLE CUPCAKES | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
EASY SNICKERDOODLE CUPCAKES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SNICKERDOODLE CUPCAKES RECIPE | WILTON
From wilton.com
ONE BOWL SNICKERDOODLE CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
SNICKERDOODLE CUPCAKES | RECIPE | DELICIOUS CUPCAKES RECIPES, …
From pinterest.com
EASY SNICKERDOODLE COOKIES RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
SNICKERDOODLE CUPCAKES WITH BROWN SUGAR BUTTERCREAM
From alattefood.com
SNICKERDOODLE CUPCAKES WITH CINNAMON SWIRL FROSTING
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love