Pipe Dream #6: To Make The Perfect Snickerdoodle, Revisited – Snickerdoodle Cupcakes

I once posted about Snickerdoodle Muffins as a non-cookie substitute for the real thing. But I forgot! that I had already made a snickerdoodly thing. It was this last autumn. With my old camera(…). And I piped them pretty ok.

My dad liked ’em a lot. He actually requested them a second time. How nice of him, don’t you think? My dad loves me. I know because he tells me. Plus, he eats my baked goods and tells me when I have grammatical errors on my blog. I can take the criticism. Usually.

The cake in this recipe is really springy and happy–it requires cake flour, but I don’t know how much of a difference it would make if you used all-purpose flour. The frosting is really good for piping and slides down the hatch real easy. Like how a watermelon would slip out of your hands if it was greased and you were playing with it in the water.

(I know that that was a really irrelevant and weird analogy. In an attempt to jazz up my writing and use descriptive language, I am attempting to use more analogy. I realize this may not be very successful, but I’m willing to give it a go. Like the slimy politician who makes ridiculous promises because his poll ratings are on their last legs. Ok, Lauren, you can quit now).

I hope you like cinnamon because I write about it a lot,

L

Snickerdoodle Cupcakes with Cinnamon Buttercream

Adapted from Tasty Kitchen

For the cupcakes:

1-½ cups cake flour
1-½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoons salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup unsalted butter, at room temperature
1-¾ cups sugar, plus 2 tablespoons for dusting
4 whole eggs at room temperature
2 teaspoons vanilla
1-¼ cups milk (whole is best)

For the cinnamon buttercream:

½ cups unsalted butter
2 teaspoons vanilla
2 teaspoons cinnamon
⅛ teaspoons salt
1 pound powdered sugar
4 tablespoons milk

Preheat oven to 350 degrees and line  a muffin tin with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the vanilla. At low speed, add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among the lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in the centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored for up to 2 days at room temperature, or frozen for up to 2 months, in airtight containers.

To make the buttercream, cream the butter, vanilla extract, cinnamon, and salt together. Alternately add powdered sugar and milk until creamy. You may need to add in some more milk or sugar until you get the right consistency, the consistency of awesome hatch flow. Then pipe on the icing or glop it on with a spoon or whatever.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a fine sieve (or a spoon like yours truly), dust peaks with cinnamon-sugar.

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5 Responses to “Pipe Dream #6: To Make The Perfect Snickerdoodle, Revisited – Snickerdoodle Cupcakes”


  1. 1 Tim November 16, 2011 at 10:58 pm

    Wonderful reread.tks.

  2. 2 http://www.ebay.com May 22, 2013 at 2:20 pm

    Hi there colleagues, its fantastic post concerning educationand completely defined, keep it up all the time.

  3. 3 Elden May 27, 2014 at 8:35 pm

    Great post however I was wanting to know if you could write a litte
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  1. 1 Pipe Dream #6, Revisited Again: To Make The Perfect Snickerdoodle – Snickerdoodle Cookies « piping dreams Trackback on October 31, 2011 at 9:07 am
  2. 2 Pipe Dream #73: To Walk With Whimsy « piping dreams Trackback on November 16, 2011 at 8:09 am

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