Snickerdoodle Cupcakes with Cinnamon Buttercream

snickerdoodle cupcakes

At the college where I work, I have a pretty large office. I have my own desk, computer, and even one of those great swivel chairs that you can spin around when no one is looking. It’s my first ‘real’ office and it’s really quite exciting.

Except I keep having nightmares about getting stuck in my swivel chair.

I mean….I’m not huge yet (only about 5 months along), but each passing week leaves me a little bit more unwieldy and I’m afraid that one of these days I’m going to squeeze myself in my little swivel chair and not be able to get back out.

I’ve even been leaving my door open so people can hear me yell for help if it happens.

And these cupcakes did not help the situation. I made them for a board meeting…but most of the members had actually given up sugar, dairy, or both for various, healthy sounding reasons.

So I took them home and ate around six of them.

I’m not proud.

snickerdoodle cupcakes 2

Luckily there was at least one therapist there that was still hanging on to the butter and sugar bandwagon right along with me. I gave her a cupcake for the road and she sent me a rave review on facebook.

“Fresh out the oven: Cupcake review! Your cupcakes were absolutely sublime. The cake itself was light and fluffy, with the perfect amount of melt/crumble on my tongue, while the frosting was not only a taste explosion, but tactiley pleasing with the firm texture of the piping and the crunchy little sprinkles on top. Plus, the whole thing was so expertly assembled that I was able to nibble it in bed while reading The Hunger Games (ironic, no?) without getting any crumbs on my sheets. Holy cow, I need another one!!!” ~Emily

Thanks, Emily!! You’re a girl after my own heart!

snickerdoodle cupcakes3

Snickerdoodle Cupcakes with Cinnamon Buttercream

from Tasty Kitchen

1-½ cup Cake Flour

1-½ cup All-purpose Flour

1 Tablespoon Baking Powder

½ teaspoons Salt

1 Tablespoon Ground Cinnamon, Plus 1/2 Teaspoon For Dusting

1 cup Unsalted Butter, At Room Temperature

1-¾ cup Sugar, Plus 2 Tablespoons For Dusting

4 whole Eggs At Room Temperature

2 teaspoons Pure Vanilla Extract

1-¼ cup Milk

Cinnamon Buttercream

½ cups Unsalted Butter

2 teaspoons Pure Vanilla Extract

2 teaspoons Cinnamon

⅛ teaspoons Salt

1 pound Powdered Sugar

4 Tablespoons Milk

1. Preheat oven to 350 degrees.Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in the centers comes out clean, about 20 minutes.

4. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored for up to 2 days at room temperature, or frozen for up to 2 months, in airtight containers.

5. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a small, fine sieve, dust peaks with cinnamon-sugar.

6. To make the buttercream, cream the butter, vanilla extract, cinnamon, and salt together. Alternately add powdered sugar and milk until creamy. You may need to add in some more milk or sugar until you get the consistency you want. Then pipe on the icing with a fun tip.




  1. Those wouldn’t even make it out of my kitchen, because I would eat them all up. I can’t believe nobody ate them and you had to take them home again!

    • Thanks!! I guess it wasn’t very nice of me to bring them in when everyone was desperately trying to give up sugar! But I got to share them with some of my students, who enjoyed them quite a bit. (After I at ate far too many, of course!)

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