Friday, May 13, 2011

Snicker Doodle Cupcakes

Yesterday I ate 23 snicker doodle cupcakes in honor of my 23rd birthday.

Just kidding. There’s no way I could eat 23 cupcakes and be healthy enough to be typing right now.  If I ate 23 cupcakes I would be on my bed in the fetal position, clutching my tummy.  

But these guys are yummy enough to tempt me to eat more than my fair share.  It’s the cream cheese frosting that does it.  I am instantly addicted to anything with a cream cheese frosting.  The “snicker doodle-ness” of these cupcakes is kind of a stretch but the resemblance is close enough that I am allowing them to keep their name.


Snicker Doodle Cupcakes
For the cupcake:  
  • 3 cups All-purpose Flour 
  • 2 1/2 teaspoons Baking Powder 
  • 1 tsp Salt 
  • 1 cup Butter, Room Temperature 
  • 2 cups Sugar 
  • 4 whole Eggs, Room Temperature 
  • 1 cup Milk, Room Temperature 
  • 1 tsp Vanilla Extract
  • 1 1/2  TBS Cinnamon
Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners.
In a bowl, mix together flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternately, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed.
Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean, about 20 minutes. Cool for 5-10 minutes on a rack.
*Adapted from here
For the frosting:

  • 8 oz. cream cheese, at room temperature
  • 1/2 c unsalted butter, at room temperature
  • 1 tsp vanilla
  • 1 tsp cinnamon 
  • 3 c powdered sugar
Using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and cinnamon and beat just to combine.

Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.

Frost cup cake and dust with cinnamon-sugar mixture (optional).

*Adapted from here
    Cinnamon-Sugar mixture (optional):

    Combine the following:

    • 1 tsp Cinnamon
    • 2 TSP Sugar


      1. I was going to give you a high five if you had actually ate that many cupcakes! THese look good enough to actually do it! I can't wait to try them myself.