Snickerdoodle Cupcakes With Cinnamon Swirl Frosting Recipe 455 Recipes

SNICKERDOODLE CUPCAKES WITH CINNAMON SWIRL FROSTING RECIPE - (4.5/5)

Steps:

• Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual. Top each cupcake with 1 teaspoon more of the cinnamon-sugar. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds. To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING

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.

SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
• 2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
• 3. Cream together butter and sugar till pale and fluffy.
• 4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.
• 5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
• 6. Divide the batter evenly into the cupcake tins, fill 3/4 full.
• 7. Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
• 8. Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
• 9. With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
• 10. FROSTING:
• 11. With mixer on low speed, blend butter till fluffy, about 30 seconds.
• 12. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
• 13. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
• 14. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
• 15. NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.