Snickerdoodle Cupcakes

My family are documented Snickerdoodle fans.  Of course we aren’t the only ones.  It seems to me that the love of Snickerdoodles is almost infectious.  The most popular post on My Own Sweet Thyme this past year has been the one where my son and I break down a recipe for soft and satisfying Snickerdoodle Blondies, a crowd pleasing bar cookie that is easy to make and to transport and fit for almost any gathering.

This past spring when my son graduated from High School I was once again browsing for all things Snickerdoodle.  Cupcakes were on the menu for his graduation party, a group event hosted by several families. A variety of cupcakes were already promised and I wanted to make a unique contribution that would reflect his personal tastes.

When I found a plate of gorgeous Snickerdoodle Cupcakes featured at Martha Stewart.com I knew I was onto something.  I changed the recipe a little.  I declined to buy the cake flour in the original recipe since I was already trying to clear out my cupboards for our move to Tennessee.  I also reduced the amount of sugar slightly and added an optional touch of nutmeg, a necessary flavor note for some Snickerdoodle connoisseurs.

The result is a lovely little cake filled with Snickerdoodle flavor.  Make them as minis or regular sized cupcakes, topped with a crown of luscious Vanilla Buttercream Frosting, drizzled with just a touch of Simple Vanilla Glaze or simply dusted with a Spiced Sugar Topping. These cupcakes are sure to satisfy the Snickerdoodle lovers in your life.

Snickerdoodle Cupcakes

3 cups all-purpose flour

1 Tablespoon baking powder

½ teaspoon salt

1 Tablespoon cinnamon + 1 teaspoon for topping

1 teaspoon nutmeg (if desired) + ¼ teaspoon for topping

1 cup unsalted butter, at room temperature

1½ cups sugar + ¼ cup for topping

4 eggs, at room temperature

1 Tablespoon vanilla extract

1¼ cups milk

Preheat oven to 350F.  Line cupcake pans (standard or mini size) with paper liners. Set aside.

Prepare the Spiced Sugar Topping in a small bowl by combining ¼ cup sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg.  Set aside.

In a medium bowl, combine flour, baking powder, salt and 1 Tablespoon cinnamon.

In a large bowl, using an electric mixer at medium speed, beat together butter and sugar until light and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping the sides of the bowl as needed. Beat in vanilla.

Reduce mixer speed to low. Add the flour mixture in three batches, alternating with two additions of milk, beating until combined after each addition.

Spoon the batter evenly into the prepared cupcake pans, filling each three quarters full.  If you don’t plan to frost or glaze the cupcakes sprinkle each with a dusting of the Spiced Sugar Topping.

Bake cupcakes at 350F until a toothpick inserted in the center comes out clean, approximately 18 – 20 minutes for standard size cupcakes and approximately 12 – 14 minutes for mini cupcakes. When done, allow cupcakes to rest on wire racks until cool.  Remove from cupcake pans and frost with Vanilla Buttercream Frosting or drizzle with Simple Vanilla Glaze, if desired.

Vanilla Buttercream Frosting

Adapted from Wilton.com

1 cup butter (at room temperature)

1 cup shortening

2 lbs powdered sugar

2 teaspoons vanilla (preferable clear)

2-4 Tablespoons Milk

In a large mixing bowl use an electric mixer to combine the butter, shortening and vanilla until smooth.

Gradually add the powdered sugar until fully combined.

Add the milk, one Tablespoon at a time, until a good spreading consistency is achieved.

Continue beating until light and fluffy, approximately five minutes. After beating keep the bowl covered with a damp towel.

To frost cupcakes, fit a large pastry bag with a notched tip, fill the bag with the Vanilla Buttercream Frosting and pipe the frosting onto the cupcakes in a circular pattern, starting at the outside edge of the cupcakes and moving inward.

If you don’t have a pastry bag you can use a gallon sized Ziploc bag instead.  Fill the bag about half full of frosting.  Zip closed.  Cut off ½-inch or so of a lower corner and pipe the frosting through the hole.

If you prefer not to pipe the frosting, simply spread it on the cupcakes generously with a knife.

After frosting each cupcake sprinkle the top with a dusting of the Spiced Sugar Topping.

Simple Vanilla Glaze

1 cup confectioners’ sugar

1-2 Tablespoons milk

1 teaspoon vanilla

In a small bowl, stir together the confectioners’ sugar, vanilla and 1 Tablespoon of the milk. Add more milk, if needed, a few drops at a time until the mixture is smooth and a nice consistency for a glaze.

Drizzle the glaze over the cupcakes.  Sprinkle tops with a dusting of the Spiced Sugar Topping.

Let cupcakes rest until the glaze has set.

Enjoy!