Discover and save creative ideas
    I still can’t believe that I used to think I didn’t like snickerdoodles. I guess they just weren’t snazzy enough for me as a kid when sitting in a bakery … Read More
    November 12, 2010

    Snickerdoodle Cupcakes

    3y Saved to random
    • Claire LaRose

      snickerdoodle cupcakes / vanilla cinnamon cupcakes; sweet meringue frosting; mini snickerdoodle garnish

    • Jenilee Kerns

      snickerdoodles cupcakes. I like the idea of a mini cookie. cute!

    • Jaimee Braidwood

      Snickerdoodle Cupcakes 1 By Annieseats, Via Flickr

    • Iris Garcia

      Snickerdoodle cupcakes #recipe #cupcakes

    • A english

      Snicker doodle Cupcakes - I am in love!!

    • Allison Klaine

      snicker doodle cupcakes

    • Graciela Sofo

      Snickerdoodle Cupcakes: Ingredients: For the cupcakes: 1½ cups all-purpose flour 1½ cups cake flour, sifted 1 tbsp. baking powder 1 tsp. salt 1 tbsp. ground cinnamon 2 sticks (1 cup) unsalted butter, at room temperature 1¾ cups sugar 4 large eggs 2 tsp. vanilla extract 1¼ cups milk For the frosting: ¾ cup plus 1 tbsp. sugar, divided 1/3 cup water 1 tbsp. light corn syrup 3 large egg whites, at room temperature For garnish: 1 tsp. ground cinnamon 2 tbsp. sugar Mini snickerdoodles* Directions: To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely. To make the frosting, combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F. In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form.  As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately. Frost the cooled cupcakes as desired.  (I used an Ateco tip #829 to frost these cupcakes.) In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

    People also love

    Snickers cupcakes #recipe #healthy Dessert #Dessert #health Dessert|

    Snickers Cupcakes!

    Snickers Cupcake

    Strawberry Cupcakes | Annie's Eats

    Snicker Cupcake

    Yum! Snickerdoodle Cupcakes

    Cupcake Basics: Classic Yellow Cupcakes | Annie's Eats

    Butterfinger Cupcakes  –  Annie’s Eats

    snickerdoodle cupcakes

    Creme Brûlée Cupcakes  –  Annie’s Eats

    Martha Stewart Collection Cupcake Tree - Utensils & Utensil Sets - Kitchen - Macys

    Wooden Pie Box Carrier - maybe a version with a lid on top with ledges of various depths to nest the trays on...

    Metallic Silver Dragees Sprinkles- So pretty on elegant cupcakes, cakes, etc $2.00/ 1 ounce tube

    Samoa Cupcakes | Annie's Eats by annieseats, via Flickr

    Lemon Buttercream cupcakes

    Cinnamon Cupcakes with Cinnamon Buttercream

    Coconut Cupcakes w/ Lime Buttercream #cupcakes #cupcakeideas #cupcakerecipes #food #yummy #sweet #delicious #cupcake

    Black Forest Cupcakes: Yield: about 22 cupcakes Ingredients: For the cupcakes: ½ cup unsweetened Dutch-process cocoa powder ½ cup hot water 2 cups all-purpose flour ¾ tsp. baking soda ¾ tsp. baking powder ¾ tsp. coarse salt 1 cup (2 sticks) unsalted butter 1½ cups sugar 3 large eggs, at room temperature 2½ tsp. vanilla extract 2/3 cup sour cream, at room temperature For the cherry filling: 16 oz. frozen cherries, thawed* 1/3 cup sugar 3 tbsp. cornstarch 1 tsp. lemon juice 1 tbsp. kirsch (optional) For the frosting: 1½ cups heavy cream, chilled 6 tbsp. confectioners’ sugar, sifted 1 tsp. vanilla extract For garnish: Fresh (or maraschino) cherries, with stems Chocolate shavings *Note: You can use either tart or sweet cherries for this filling depending on your personal tastes and what is available to you.  Feel free to adjust the sugar as needed to achieve your desired level of sweetness or tartness in the filling.  I used tart cherries and the amount of sugar indicated. Directions: To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1¼ cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained cherries with a spatula.  Stir in the kirsch, if using.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.) To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake.  Fill each with a spoonful of the cherry filling. To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time.  Whip the cream until stiff peaks form.  (Be careful not to overbeat!)  Fold in the vanilla extract. Frost the filled cupcakes with the whipped cream.  (I used a pastry bag fitted with an Ateco #809 tip.) Garnish as desired with cherries and chocolate shavings.  Refrigerate until ready to serve.

    Apple Cupcakes with Caramel Buttercream