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Snickerdoodle Cupcakes

Wow! This gem gives you a taste of fall, winter, and sweetness all in one. I'm not too sure how I stumbled upon this one. If I recall, I believe it was on a cold Saturday. I was sitting home lighting my Snickerdoodle Candle from Marshall's. Then, I thought, "I should make Snickerdoodle cookies!" I went out and bought the cream of tarter - everything to make the cookie.

But then, I thought to myself, "I want something sweet." I pretty much took everything in the snickerdoodle cookie, but transformed it into a cupcake batter and made a snickerdoodle cupcake with cinnamon buttercream frosting.

To take even ONE STEP FURTHER, I thought, "Wouldn't it be awesome to bite into sweetness with the cinnamon?!" Which resulted in me filling the cupcake with more buttercream frosting.

For the batter, I start with the typical cream of butter and sugar. I added in some brown sugar, as well, for this. I just like the way the brown sugar melts and almost caramelizes the batter. Of course, you will cream this with the paddle attachment of your electric mixer until smooth.

The trick for this batter is to not stop this process until it is smooth. I can guarantee you you will feel like you are doing it for too long. But, you're not. Trust the process.

Then, the dry mixture is rather simple but delicate - flour, baking powder, cinnamon (of course!), a dash of nutmeg, and salt. Don't be shy on the cinnamon. Afterall, it is a snickerdoodle cupcake. Wisk the dry ingredients separately in a bowl before adding to the butter/sugar mixture. Add in the dry mixture to the butter/sugar mixture 1/3 at a time adding more once fully incorporated.

You'll know when to stop mixing when the mixture pulls away from the sides of the bowl. It will still be a bit grainy in texture because we need to add the egg and vanilla extract. Part of me wanted to add 1/2 vanilla and 1/2 almond. But, from my experience, almond extract can be overpowering in some recipes and I wanted the focus to be on the cinnamon.

So, vanilla extract it is!

Add in the eggs one at a time until fully incorporated each time.

The batter should begin to get smooth, velvety and just look more like a batter.

When ready, I used a 12 cavity cupcake tin. Maybe if I wasn't using buttercream icing and something less intense, I could make them bigger and use a 6 cavity - maybe if I wanted more of a breakfast muffin instead.

Line the tin with cupcake liners and pour in 1/4 of the batter in each cavity, or until each cavity is about 3/4 of the way full. Bake in the oven.

Now, the fun part. Once the cupcakes are completely cooled, take an apple corer or a knife to free hand and dig out the middle of the cupcake for the filling. You can either put this in a bowl to make cake pops later or just eat for fun (either one is a great choice: hint hint).

For the buttercream, make sure the butter is at room temperature. It makes it easier to mix and turns out smoother in consistency. Typical ingredients for the buttercream are butter and powdered sugar. To get a velvety look, I added just a drop of heavy cream. Since we're making snickerdoodle cupcakes, I added cinnamon to the buttercream and more vanilla extract.

Using the wisk attachment, mix this all together until smooth. Again, you will feel like you're doing this for too long, but trust me, you'll want to take your time with the buttercream. Then, once ready, using a piping bag, pipe some buttercream into each center of the cupcake. Adding the final piping on top.

In the pictures, I added a cinnamon stick to each cupcake. You can do a cinnamon stick or just a dash of cinnamon on each cupcake. Either is a great touch.

These are great to eat right away or within 3 days.

Enjoy by the fireplace this fall and share for the extra sweet tooth!


Thank you for reading! I appreciate your support and time to read my posts as Cafe Nessa. Please give me a like on this post if this is something you would buy to add to your dessert/breakfast options.

Stay happy,


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