Day 66 – Snickerdoodle Cupcakes

5 Oct

Before we get to today’s cupcakes, I wanted to let you know that I’ve added the Frittering Away recipe for the Superior Toddy.  Check out the Monthly Competition for that!  And, if you’re in the NYC area, check out the Frittering Away booth at Smorgasburg this weekend!

Now, sometimes you need a good, comfy cookie-cupcake to get the weekend off to the right start.  So, I’m going with Snickerdoodle Cupcakes (recipe below from Confessions of a Cookbook Queen).

Cinnamon-Cupcake     Mini-Cinnamon-Cupcake

Cake is moist and very delicate.  I lost quite a few minis pulling them out of the pan.  They have a nice cinnamon-sugar taste.  Not overly aggressive.  Kinda like a light sugar cookie with cinnamon-sugar.


The frosting is pretty thick and smooth.  It’s a cream cheese frosting with a hint of cinnamon.  But, like the cakes, it’s not an overwhelming flavor.

Snickerdoodle-Cupcake     Mini-Snickerdoodle-Cupcake

Shockingly, you lose a lot of the cinnamon when you put them together. I kinda want a cinnamon cream in the middle (my hubby wants a cinnamon crumble) but you get the point. Together the cake tastes drier, which is definitely doesn’t alone. It’s still a good cupcake, but I would bring on the cinnamon more in the future.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4

– Overall Taste: 3

– Appearance: 4

– Ease of Making: 3.5

– TOTAL: 18


Snickerdoodle Cupcakes (recipe from Confessions of a Cookbook Queen)

  • Cake:
  • 2 sticks salted butter, slightly softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 cup milk
  • Frosting:
  • 1 stick salted butter, slightly softened
  • 4 oz (1/2 block) cream cheese, slightly softened
  • 3 TBS granulated sugar
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon
  • 4 cups powdered sugar
  • 1/4 cup heavy cream

For directions visit Confessions of a Cookbook Queen.

*Tomorrow: Mocha Latte Cupcakes*

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