Delight your taste buds with these snickerdoodle cupcakes, a perfect blend of soft, fluffy cake and the classic cinnamon-sugar crunch we all love. Ideal for any occasion, these cupcakes are sure to be a hit.
Why This Recipe Works
- The combination of soft vanilla cake and crunchy cinnamon-sugar topping mimics the beloved snickerdoodle cookie in cupcake form.
- Using buttermilk in the batter ensures a moist and tender crumb that’s irresistible.
- The cinnamon-sugar swirl not only adds flavor but also creates a beautiful marbled effect inside each cupcake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 tbsp granulated sugar mixed with 1 tsp cinnamon for topping
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. This ensures your cupcakes bake evenly and don’t stick to the pan.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents throughout the batter.
Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the batter, making your cupcakes light and airy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth batter.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. This method prevents the batter from becoming too thick or too thin.
Fill and Top
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Sprinkle the cinnamon-sugar mixture over the top of each cupcake for that signature snickerdoodle flavor.
Bake to Perfection
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden and spring back when touched.
Tips and Tricks
For an extra cinnamon kick, consider adding a teaspoon of cinnamon to the dry ingredients. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. Always ensure your butter is properly softened to room temperature to avoid a lumpy batter. For a more pronounced swirl, use a toothpick to gently swirl the cinnamon-sugar into the batter before baking.
Recipe Variations
- Add a cream cheese frosting for a tangy contrast to the sweet cupcakes.
- Incorporate apple pie spice into the batter for a fall-inspired twist.
- Top with a caramel drizzle for an extra layer of sweetness.
- Mix in chopped pecans or walnuts for added texture.
- Use brown sugar instead of granulated sugar in the topping for a deeper flavor.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitute to ensure the texture remains the same.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days. If you’ve frosted them, they might need to be refrigerated.
Can I freeze these cupcakes?
Absolutely! Freeze them unfrosted in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature when ready to serve.
Summary
These snickerdoodle cupcakes are a delightful twist on the classic cookie, featuring a moist vanilla cake with a cinnamon-sugar crunch. Perfect for any occasion, they’re sure to satisfy your sweet tooth.