Snickerdoodle Cupcakes

Wow, it’s been awhile…sorry, blog. I have been baking a lot as well as taking pictures and all that jazz – I just haven’t been able to get anything online. Plus my computer got a nasty virus so I was without it for a little bit.

But moving on, I have a nice cupcake recipe for you today! Courtesy of Ms. Martha Stewart, who had the brilliant idea of turning my favorite cookies into cupcakes. Genius, I tell you.

I made these for a party I went to a couple weeks ago, so they’re a little overdue…but delicious none the less. They may actually be my new favorite cupcake recipe. They’re pretty perfect, even without icing.

*Note: And next time, I might use cream cheese icing…cinnamon buttercream is nice, but it’s almost overkill on these.

Snickerdoodle Cupcakes
(Taken from my Martha Stewart Cupcakes cookbook)

Ingredients:

1½ cups all-purpose flour
1½ cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
1 cup unsalted butter, room temperature
1¾ cups sugar
4 large eggs
2 tsp vanilla
1¼ cups milk

Directions:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 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, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.


Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.


I iced these with a cinnamon buttercream, which is basically just regular vanilla buttercream with a tsp or 2 of cinnamon added into the mix. However, like I said, cream cheese icing might balance the flavors better.