Snickerdoodle Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In a medium bowl, whisk the melted butter with 1 cup (200g) of the sugar until gritty. Whisk in the egg, sour cream, milk and vanilla until combined.
3. Pour the wet ingredients into the dry and whisk until completely combined. The batter should be creamy and mostly smooth; a few small lumps are fine.
4. In a small bowl, mix the remaining 1/3 cup of sugar with 2 teaspoons of cinnamon and set aside.
5. Spoon 2 scant tablespoons of batter into each liner. Top with 1 teaspoon of the cinnamon-sugar, then 1 heaping tablespoon of batter until the liners are about 3/4 full. Sprinkle each with 1/4 teaspoon of cinnamon-sugar and swirl gently with a toothpick.
6. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean. Cool in the pan for 10 minutes, then move to a wire rack to cool completely. Shake off any cinnamon-sugar that is not stuck to the tops.
7. Beat the butter on high speed until smooth and creamy, about 1 minute. Add the confectioners' sugar, heavy cream and vanilla. Beat on low for 30 seconds, then on high for 3 minutes. Add more confectioners' sugar if the frosting is thin and greasy, or more cream if it is too stiff. Add salt to taste (about 1/8 teaspoon if too sweet).
8. Remove half the frosting to another bowl or piping bag. Beat 1 tablespoon of cinnamon into the frosting left in the mixing bowl.
9. Fill the piping bag with half cinnamon frosting and half vanilla frosting, then pipe onto the cupcakes. Garnish with cinnamon sticks or mini snickerdoodles if desired.
10. Store covered at room temperature for up to 1 day, or refrigerate for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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