Snickerdoodle Cupcakes

I still can’t believe that I used to think I didn’t like snickerdoodles.  I guess they just weren’t snazzy enough for me as a kid when sitting in a bakery case next to a double chocolate or M&M cookie, or even better a giant Rice Krispie treat.  Now that I’ve come to my senses snickerdoodles are definitely a favorite of mine.  Certainly one of the best things about them is the amazing scent that fills the house while they are baking.  These snickerdoodle cupcakes were a coworker’s birthday request and I was thrilled to have a reason to make them.  This is a fluffy cinnamon cupcake topped with seven-minute frosting and garnished with cinnamon-sugar and mini snickerdoodles.  Overall these were wonderful and really did have the flavor of a snickerdoodle.  I think next time I would consider topping them with a regular vanilla buttercream instead of the seven-minute frosting, but otherwise I was happy with the end result.  It also might be fun to hide another mini snickerdoodle underneath the frosting, to add even more of that snickerdoodle flavor.  Yum!

Snickerdoodle Cupcakes
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Yield: about 28 cupcakes
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

For the frosting:
¾ cup plus 1 tbsp. sugar, divided
1/3 cup water
1 tbsp. light corn syrup
3 large egg whites, at room temperature

For garnish:
1 tsp. ground cinnamon
2 tbsp. sugar
Mini snickerdoodles*

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F.

In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form.  As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

Frost the cooled cupcakes as desired.  (I used an Ateco tip #829 to frost these cupcakes.) In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

*To make the mini snickerdoodles, I used a half recipe of regular snickerdoodles (and didn’t even use all of the dough) and rolled the dough into tiny balls, about ¾-inch diameter.  I reduced the baking time to about 8-10 minutes.

Source: Martha Stewart’s Cupcakes

60 Responses

  1. i love snickerdoodles so these sound great! how did you managed to transport them to work and have them stay nice?

    • I either use disposable bakery boxes or put them on a baking sheet covered loosely with plastic wrap. Lately I only go the baking sheet route to be less wasteful.

    • As a teacher, my students are always bringing in cupcakes for birthdays. I saved a set of these disposable plastic cupcake boxes with a high lid that I re-use to transport my own homemade cupcakes.

  2. What a cute idea to add the mini cookies! Seems even more decadent.

  3. Wow… these look divine! I am making these this weekend!

  4. Gosh we really wish you worked with us so we could have some of these divine looking cupcakes!

  5. Wow, these look fabulous! I love snickerdoodles, but I love cupcakes even more! Perfect 🙂

  6. All your cupcakes always look amazing..this is just another one to add the the list! 🙂

  7. These are just lovely.

  8. Those look absolutely amazing!! My all time favorite cookie is the snickerdoodle, and I was one that would choose the snickerdoodle over the M&M cookie in a bakery. I always went looking for a great snickerdoodle.

  9. I love the garnish with the mini snicker-doodle!

  10. Wow, those look beautiful! The frosting looks so light and fluffy! How did you get the snickerdoodle cookies to stand up like that?

  11. These look amazing!! Snickerdoodles are so yummy and definitely remind me of my childhood. Thanks for sharing what number tip you use to pipe the frosting as well 🙂

  12. I used to think I didn’t like them, either! Wow, gorgeous and delicious! 🙂

  13. these cupcakes look fabulous! they would be PERFECT for my suitemates birthday – she loves snickerdoodles!

  14. I adore this recipe. Plain and simple.

  15. So funny that you posted this today! I am making my second round of these as I type this! I am a sucker for snickerdoodles–all things snickerdoodle!–and the marriage between the cookie and the cupcake is just perfect! So fun!

  16. I love snickerdoodles!! Well, actually, all cookies 😛 These look really yummy!! I think I’ll have to make them for my family once I go back home 😀


  17. I’ve never been a huge snickerdoodle fan either but am lately appreciating the simpler taste of them!
    BTW – I use a Cupcake Courier for transporting and I LOVE it. It holds 36 cupcakes and is super safe!

    • Oh, I also have one of those too. I’m not crazy about it though, my cupcakes are always frosted/garnished too high for those things.

  18. These look superb, I have not made cupcakes in a long time, maybe I should this weekend 🙂

  19. Can’t wait to see the creations, and eat them with my eyes!

  20. What a lovely recipe and such a beautiful, delicate photo. Snickerdoodles are some of my very favorite cookies, but truthfully I’ll always like cupcakes more. These I know I could never pass up! They look great, Annie. Thanks for sharing.

  21. Oh these look great. I always like to make some type of cinnamon cupcake at the holidays. This one will be perfect this year!!! I was hoping to find a new one for this holiday!! Great job!

  22. The frosting looks like absolute heaven! Wishing I had a few of these for Fun Friday here in my office…

  23. I cannot wait to try these! Snickerdoodles have been my favorite cookie since a was little girl. 🙂 Of course I have a cupcake obsession so this couldn’t be more perfect! 😉

  24. These sound delicious. I’ve never made even a snickerdoodle cookie before…I need to get on this!

  25. My 11-year-old daughter bakes scratch cupcakes to perfection. (She won best-in-show, junior division, at our county fair for a lovely lemon variety). She loves looking at all the recipes you post. Your cinnamon cupcakes were up next in her rotation. How do they compare with the snickerdoodle version?


  26. I can’t wait to try these! I find that snickerdoodles are such crowd pleasers because they’re so homey and comforting. I’m getting hungry just imagining what they must smell like coming out of the oven!

  27. I have made the Martha Stewart Cupcake’s version before, they were delicious! My sister LOVES snickerdoodles and these really taste like one!

  28. I love snickerdoodles and I always love your presentation – you really have a fabulous knack for stuff like this! 🙂

  29. Yum! I love snickerdoodles, but I haven’t made them in years! I’ll have to test out these cupcakes!

  30. So are you like the resident (no pun intended) birthday cake/cupcake maker at work? Maybe I should get a job so I can bake more often!

  31. Those look amazing. I wish I could finish a cupcake like that. Beautifully done 🙂

  32. I’ve made snickerdoodle cupcakes and found the best frosting is a buttercream mixed with a teaspoon of cinnamon, not too cinnamon-y I assure you. Absolutely amazing!!

  33. Do you have a link to your buttercream frosting?? I want to make these for my daughters birthday next mont but the 7 min icing seems a little out of my league, lol. Thanks’n

  34. These look so delicious!

  35. I made Martha’s snickerdoodle cupcakes and they were so delicious, I’d love to try these.

  36. these cupcakes look so dainty and sweet and creamy; perfect for a ladies tea party! I need to throw one!

  37. I used to feel the same way! No chocolate chips, no nuts, boring old cookie. But no! They are soft, and sweet, and all that cinnamon! Yum! I love snickerdoodles now, that’s for sure. 🙂

  38. When I worked as a technical writer (I stay home now) I used to bring decorated cakes for my coworker’s birthdays–and other events at work. It was so fun to have reasons to play with cake 🙂

    These cupcakes are adorable, as always 🙂 I love your creations 🙂

  39. I thought I didn’t like Snickerdoodles either until I saw this cupcake recipe. It looks awesome, can’t wait to try it!

  40. I’ve always wondered, what is seven-minute frosting like? Why must it be used immediately? Must it be eaten immediately, or does it keep for a few days. Thanks!

    • It reminds me a bit of marshmallow frosting or meringue. It will acquire a sort of shell on the outside which is why it must be used immediately. You can certainly eat it later than that.

  41. These are the yummiest cupcakes that I always get requests for. Do try them with cinnamon buttercreme next time….they are spectacular!! **warning** cinnamon buttercreme is deadly on the end of a spoon!!

  42. Hi Annie,
    I’m a cartoonist that LOVES cupcakes! Here’s a cupcake cartoon I did that I hope
    you enjoy.

    Thanks for a great blog!

    Best regards,
    Bob Weber Jr.

  43. You’re right – Snickerdoodles aren’t very fancy but they sure are good. I remember my Mom making ’em when I was a kid. I have a friend who’s a caterer and she claims they’re a Pennsylvania Dutch thing. When I first moved to the Southwest no one knew about Snickerdoodles – but their popularity seems to be spreading fast.

    I love ’em with a cup of hot cocoa because then they have a bit of that Mexican chocolate vibe going on with a touch of cinnamon.

  44. My goodness! Snickerdoodle cupcakes sound delicious… perfect for all seasons!

  45. Your cupcakes always look perfect – – can you share a frosting tutorial with us at some point? 🙂

    • I have gotten this question before but that tutorial would involve: use a pastry bag. Frost cupcake as desired. Not sure how much I can do with that 🙂

  46. So, I’m curious about how your co-workers “pick” their flavor. Do you have a list/book of possibles for them to choose from? Or do they just request a flavor and you find an appropriate or adaptable recipe?

    • I email them and ask what they would like, and offer a “cupcake menu” I have created, which has a list of both already tried flavors and new ideas as well. I also offer the option of them to suggest something on the list and I do my best to create it.

  47. I made these this weekend, and I have to say they are absolutely scrumptious!!! I didn’t have time for the mini cookies, but they are just awesome even without them and really do taste just like snickerdoodle cookies. Thanks so much for this recipe!!!

  48. Fabulous recipe, made them today – loved the idea of a mini snickerdoodle on top!

  49. This is so great! It’s simple but you can say that it taste yummy just looking at the photos. LOL. I should better try this one to stop my mouth watering. Thanks for sharing this delicious recipe.

  50. Wow! I loved these cupcakes. I took your advise to use vanilla buttercream instead and I simply cannot imagine them getting any better. Their perfect for the holidays 😀

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