Snickerdoodle Cupcakes Recipe

Name: Snickerdoodle Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 1-1/2 cup Cake Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1 Tablespoon Ground Cinnamon; 1 cup Unsalted Butter; 1-3/4 cup Sugar; 4 whole Eggs; 2 teaspoons Vanilla Extract; 1-1/4 cup Milk; FOR THE ICING:; 1/4 cups Crisco; 1/2 cups Butter; 3-1/2 cups Powdered Sugar; 5 Tablespoons Half-and-Half; 1 teaspoon Vanilla; 1 teaspoon Cinnamon; 2 Tablespoons Turbinado Sugar

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
1-1/2 cup Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1 Tablespoon Ground Cinnamon
1 cup Unsalted Butter
1-3/4 cup Sugar
4 whole Eggs
2 teaspoons Vanilla Extract
1-1/4 cup Milk
FOR THE ICING:
1/4 cups Crisco
1/2 cups Butter
3-1/2 cups Powdered Sugar
5 Tablespoons Half-and-Half
1 teaspoon Vanilla
1 teaspoon Cinnamon
2 Tablespoons Turbinado Sugar

1
Preheat oven to 350 degrees F. Prepare two 12-count muffin tins with liners.
2
Sift together, flours, baking powder, salt, and cinnamon. Set aside.
3
In your mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Once combined, add vanilla. Alternating with the milk, add that and the flour mixture into the creamed mixture. Mix until combined.
4
Pour batter into prepared cupcake liners. Bake for about 20 minutes, or until golden brown on top. Remove from oven and let cool on wire racks.
5
Prepare icing by creaming together the Crisco and butter. Add in powdered sugar and half and half. Once combined, add vanilla, cinnamon, and turbinado sugar. Put the icing into a piping bag or a Ziplock bag with the corner cut off and pipe onto the top of the cupcakes.

1393

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All-purpose Flour, 1-1/2 cup Cake Flour, 1 Tablespoon Baking Powder, and more.

Yes, Snickerdoodle Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Snickerdoodle Cupcakes

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