Description
These Snickerdoodle Cupcakes are soft, cinnamon-kissed, and topped with a luscious brown sugar buttercream that tastes like cookie dough frosting. Perfect for holidays, birthdays, or cinnamon lovers, they’re a cozy dessert twist on the classic snickerdoodle cookie. Keywords: snickerdoodle cupcakes, cinnamon cupcakes, brown sugar buttercream, fall cupcake recipe
Ingredients
For the Cinnamon Cupcakes:
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4 large egg whites
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1 1/2 cups cake flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 tsp ground cinnamon
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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1/2 cup whole milk
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1/4 cup sour cream (full-fat preferred)
For the Brown Sugar Buttercream:
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1/2 cup unsalted butter
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1/2 cup brown sugar
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3 tbsp heavy cream (plus more as needed)
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2 1/2-3 cups powdered sugar
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Pinch of salt
Instructions
Instructions:
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Whip the Egg Whites:
In a clean, grease-free bowl, whip egg whites to stiff peaks. Set aside. -
Make the Cupcake Batter:
Cream together butter and granulated sugar until light and fluffy.
In a separate bowl, combine milk and vanilla.
Sift together cake flour, baking powder, baking soda, salt, and cinnamon.
Alternately add dry ingredients and milk mixture to the creamed butter, starting and ending with the dry mix.
Stir in sour cream just until combined. Gently fold in the whipped egg whites. -
Bake the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake tin with liners and fill each about 2/3 full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack. -
Make the Brown Sugar Buttercream:
In a small saucepan, melt butter, brown sugar, and cream together until dissolved and smooth. Let cool.
Beat the cooled mixture until fluffy, then gradually add powdered sugar.
Adjust consistency with more cream as needed. Add a pinch of salt to balance the sweetness. -
Assemble the Cupcakes:
Pipe buttercream over cooled cupcakes.
Optionally, sprinkle with cinnamon sugar and garnish with a mini cinnamon stick for a bakery-style touch.
Notes
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Using whipped egg whites gives the cupcakes a light, airy texture.
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For a deeper flavor, use dark brown sugar in the buttercream.
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Best enjoyed the day they’re frosted but can be stored in an airtight container for 2–3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
