Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Snickerdoodle Cupcakes – cinnamon sugar cupcakes topped with delicious brown sugar buttercream. A holiday cupcake recipe inspired by the classic Christmas cookie, created by our contributors, ellenJAY.

We’re sure your holiday to-do’s are a mile-long by now, and you’re in the process of whipping up all your family-favorite holiday cookies and cakes to share with friends and neighbors. We’ll we’re here to suggest one more recipe for you to add to this year’s holiday baking list. Our Snickerdoodle Cupcakes with Brown Sugar Buttercream are a spin-off of the always popular snickerdoodle cookie and are sure to be a hit at your next gathering.

This easy-peasy recipe will leave you feeling quite accomplished amongst the hustle and bustle, and we guarantee you will get two thumbs up from anyone who has the pleasure of enjoying one! These cupcakes can we whipped together in no time and are sure to be a crowd pleaser, especially with the kiddos! (Our kids sure did love gobbling up these cinnamon-sugar laden treats…after all they are our #1 taste testers!) They’re also the perfect little helpers to get involved in the kitchen to help with the sprinkling of the cinnamon and sugar mixture.


  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk

Cinnamon Frosting

  • 6 cups powdered sugar
  • 2 teaspoons ground cinnamon
  • 2/3 cup butter or margarine, softened
  • 1 tablespoon vanilla
  • 2 to 4 tablespoons milk


  • 2 teaspoons granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
  3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  6. In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Beat in 1 tablespoon vanilla and 2 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cooled cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted cupcakes.

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