Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Amazingly these cupcakes really do taste like snickerdoodle cookies and there is no cream of tartar involved. I’m not sure what the purpose is of the cream of tartar in a snickerdoodle, and I’m sure I could google it and find out all I ever wanted to know, but I just assumed that the taste of a snickerdoodle involved cream of tartar.

These cupcakes were easy to make and very tasty! I made them for a baby shower but ended up eating just about all the leftovers myself. The frosting was kind of like a meringue and I actually liked the cupcakes better without the frosting, even to the point of scraping the frosting off the already frosted ones that were left. It didn’t seem like it added much to the taste, only added a bit of chewy texture. I may try them with the cream cheese frosting that others suggested in the comments. Enjoy!

Snickerdoodle Cupcakes
Source: Brown-Eyed Baker

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

Seven-Minute Frosting:
1 1/2 cups + 2 tablespoons granulated sugar, divided
2/3 cup water
2 tablespoons light corn syrup
6 egg whites, room temperature

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Sift together both flours, baking powder, salt, and cinnamon.

With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in vanilla. Reduce the speed to low. Add the flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide the batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes and frosting. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in airtight containers.

For the frosting: Combine 1 1/2 cups granulated sugar with the water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring continuously, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees F.

Meanwhile in the bowl of a standing mixer fitted with a whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons granulated sugar.

As soon as sugar syrup reaches 230 degrees F, remove from the heat. With the mixer on medium-low speed, pour syrup down the side of the bowl in a slow, steady stream. Raise the speed to medium-high; whisk until the mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake. Sprinkle with cinnamon-sugar garnish.

Makes about 28 cupcakes


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