Yesterday I shared my new favorite cupcake, the Pumpkin Pie Cupcake. Today I’m going to share my daughter’s favorite – the Snickerdoodle Cookie Cupcake.
This is kind of crazy, but I went the majority of my life having never tried a snickerdoodle. I’m not sure how that happens, I think I must have always been distracted by other cookies. On a trip to Disneyland a few years back, I was looking for the Disneyland bakery snickerdoodles, as I wanted to bring some home for a friend who loves them. Well go figure, there were none to be found. So I had to come home and make some myself. Turns out snickerdoodles are a wonderfully simple and delicious cookie. The kind you can eat way too many of in one sitting (not that I have, it’s just what I’ve heard, or something like that…) Yum. Well the only thing better than a snickerdoodle is a snickerdoodle cupcake topped with a snickerdoodle.
These cupcakes are easy to make and start with a mix.
I topped my cupcakes with a cinnamon brown sugar buttercream frosting that is one of my favorite frostings. Brown sugar + buttercream frosting = a very good thing. I topped my cupcakes with mini snickerdoodles. You can find the snickerdoodle recipe I use right here.
Ingredients
- 1 stick of butter softened
- 1/4 cup of light brown sugar
- 1/2 tsp cinnamon
- 4-5 cups powdered sugar
- 1 tsp vanilla
- 1/4 cup of half and half milk can be used as well, more if needed
Instructions
- Beat together your butter, brown sugar and cinnamon until fluffy.
- Add your vanilla and mix well.
- Slowly add your powdered sugar – how much you add will depend on the consistency you like your frosting. For a stiffer frosting add more, for a more glaze like frosting, add less.
- Beat in mixer and add in your half and half, a small amount at a time until your frosting is the desired consistency.
- Continue beating on high for two minutes.
Ingredients
- 1 stick of butter softened
- 1/4 cup of light brown sugar
- 1/2 tsp cinnamon
- 4-5 cups powdered sugar
- 1 tsp vanilla
- 1/4 cup of half and half milk can be used as well, more if needed
Instructions
- Beat together your butter, brown sugar and cinnamon until fluffy.
- Add your vanilla and mix well.
- Slowly add your powdered sugar – how much you add will depend on the consistency you like your frosting. For a stiffer frosting add more, for a more glaze like frosting, add less.
- Beat in mixer and add in your half and half, a small amount at a time until your frosting is the desired consistency.
- Continue beating on high for two minutes.
Remember to head to this page for the snickerdoodle recipe I use. Enjoy!
Debra says
Those look very good 🙂
Michelle @ The Gathering of Friends says
The little snickerdoodle cookies on top are adorable! And I can’t wait to try that Brown Sugar Buttercream! We featured this recipe in our Feature Friday blog post last week for Cinnamon and Spice Desserts! http://www.lovefromtheoven.com/2012/09/05/snickerdoodle-cookie-cupcakes/
Michelle @ The Gathering of Friends says
The little snickerdoodle cookies on top are adorable! And I can’t wait to try that Brown Sugar Buttercream! We featured this recipe in our Feature Friday blog post last week for Cinnamon and Spice Desserts!
http://returntothetable.net/recipes/cinnamon-spice-desserts/
Selena says
I want to make these but I live in Albuquerque, New Mexico where you need to apply high altitude to cooking. What changes would I make to accommodate the high altitude? Thank you!
Christi says
Selena, sorry, I’ve lived in Phoenix, AZ my entire life, so I have zero advice on high altitude cooking. Wish I could help!
Alicia says
Hi, I’m looking for the recipe for the snickerdoodles cupcakes. I see two frosting recipes but no cupcake recipe