DELICIOUS Snickerdoodle Cupcakes
These DELICIOUS snickerdoodle cupcakes are perfect for Christmastime, fall, or any time of the year for someone who loves cinnamon! Made with a delicious buttery cinnamon crumble + a cinnamon cream cheese frosting, these cupcakes are decadent and delightful!
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Servings: 30 cupcakes
Ingredients
For the cupcakes:
- 4 eggs - room temperature
- 2 c granulated sugar
- 1 c unsalted butter 2 sticks, room temperature
- 3 tsp vanilla
- 3 c all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1.5 c buttermilk room temperature
- ⅓ c vegetable oil
- 2 tsp cinnamon
For the cinnamon sugar crumble:
- 1.5 tablespoons butter room temperature
- 3/4 c packed brown sugar
- 3/4 tsp cinnamon
For the cinnamon cream cheese frosting:
- 8 oz cream cheese softened
- 3 sticks unsalted butter room temperature
- 4.5 c powdered sugar
- 3 tsp vanilla
- 6 tsp cinnamon
- pinch of salt
Instructions
- Preheat oven to 350.
- Using your whisk attachment, mix eggs on medium speed in your stand mixer (I mix mine on "6") for 2 minutes. They should be creamy and have a thickness to them.
- While the eggs are mixing, prepare some of the dry ingredients: in a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Turn mixer to low, add sugar to eggs, and mix on medium speed again for 2 minutes.
- Scrape sides of bowl & add softened butter & vanilla. Mix on medium speed for one more minute.
- Turn mixer to low and gradually add in flour mixture. Mix until just incorporated.
- Scrape sides of bowl, turn mixer back onto low, and gradually add in buttermilk & oil. Mix until everything is fully incorporated, and then stir in cinnamon. Set aside while you make the cinnamon sugar crumble.
- In a smaller mixing bowl, add 1.5 tbsp butter, brown sugar, and 3/4 tsp cinnamon. Use a fork to mash the butter and mix the crumble together. Set aside.
- Pour a little bit of batter into 12 cupcake wrappers in a cupcake pan - maybe about 1-2 tbsp of batter in each
- Sprinkle a little bit of the crumble mixture on top of each, then add more batter on top - fill the cupcake wrappers about 3/4 of the way to the top. Add more crumble mixture on top of each.
- Place cupcake pan in oven and bake at 350 for 17-18 minutes. Check with a toothpick - if doesn't come out clean, try a couple more minutes. (Mine are always perfect right at 17 minutes.)
- Remove from oven and allow cupcakes to cool a bit before transferring them to a wire cooling rack. (The cupcakes are somewhat delicate while they're still warm, so be careful as you transfer them from the pan to the cooling rack.)
- Repeat with remaining cupcake batter & cupcake crumbles. (This recipe makes about 30 cupcakes, so you'll have your pan in the oven 3x.)
- While cupcakes are cooling, prepare the cream cheese frosting.
- Using the paddle attachment, mix cream cheese on medium speed for 1 minute. Add butter & powdered sugar and cream together for 2 minutes on medium speed. Mix in vanilla, cinnamon, and pinch of salt. Scrape the sides of the bowl, mix again if necessary, and then transfer icing to a piping bag to frost cooled cupcakes.
- Sprinkle a little bit of cinnamon on top for garnish, and enjoy!
Notes
Room temperature ingredients: I really make sure my "cold" ingredients are at room temperature before making this cake - the butter, the eggs, the buttermilk, etc. I make sure they sit out for a couple of hours before I mix up the batter.
Store the frosted cupcakes in an airtight container in the fridge. You could leave them in an airtight container at room temperature overnight (especially if you're making them to serve the next day), but I'd store them in the fridge after that because of the cream cheese frosting. They'll keep in the fridge for several days, but they'll probably taste the best within the first three!