Day 36 – Snickerdoodle Cupcakes

5 Sep

Okay.  I decided that the Weekly Winners are exciting enough without the Helpful Hints.  So, instead, we are gonna have Tip Thursdays.  Check out the video below for today’s baking tip.  (Sorry for the delayed post today.  Had some technical difficulties loading the video…)

Again.  Cookies.  Yum.  Snickerdoodle Cookies.  Double Yum!!  Something about cinnamon and sugar.  I know it can be a winter-y flavor choice, but I’m in love with it all year round.  So, no way could I resist these Snickerdoodle Cupcakes (recipe below from Sweet Pea’s Kitchen).

Snickerdoodle Cupcake     Mini Snickerdoodle Cupcake

Again, as seems to be the case lately, the minis are really dense (and kinda bland).  The full-size are lighter, fluffy muffin-like.  They have a slight crunch on the top.  Nice cinnamon-sugar flavor.  Sweet with a definite snickerdoodle flavor.

Snickerdoodle frosting

Frosting is really creamy, not as thick and I thought it would be – it starts super thick and then the addition of the vanilla and cinnamon thin it out.  The best part is that it tastes like a cinnamon-sugar flavored cream cheese spread.  Sweet, with a good spice flavor.  (Note: the frosting doesn’t harden very well, or at all, so make sure it’s thick enough when you finish mixing it.  Refrigerating it doesn’t thicken it either…)

Snickerdoodle Cupcake     Mini Snickerdoodle Cupcake

If you’re looking for a cupcake to taste exactly like a snickerdoodle, or perhaps even a frosted snickerdoodle, this is the one for you.  The frosting really brings out the cinnamon-sugar combo in both parts, but it fits together nicely – doesn’t compete.

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 4

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 3.5

– TOTAL: 19.5


Snickerdoodle Cupcakes (recipe from Sweet Pea’s Kitchen)


  • 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, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • cinnamon cream cheese frosting
  • 28 snickerdoodle cookies

For directions visit Sweet Pea’s Kitchen.

*Tomorrow: Chocolate Coconut Rum Cupcakes*

One Response to “Day 36 – Snickerdoodle Cupcakes”


  1. Monthly Competition #2 | my year of cupcakes - September 30, 2013

    […] Week 5 – Snickerdoodle Cupcakes […]

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