When I think of comfort desserts, one hybrid treat instantly springs to mind: Snickerdoodle Cupcakes. There’s something about those fluffy cupcakes, adorned with a sugary, cinnamon-swirled crown, that calls forth wistful memories from childhood. Back in the day, my grandmother would whip up a batch of her famous snickerdoodle cookies, filling the house with that unmistakable aroma of buttery sweetness and warm spices. Imagine how delighted I was to discover a way to transform that beloved cookie flavor into soft, inviting cupcakes! These treats are perfect for any occasion, whether it’s a cozy family gathering or an impromptu afternoon tea with friends. Let’s dive into this delightful recipe that’s sure to make you swoon!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 20 minutes
- Total Duration: 35 minutes
- Portion Size: Makes 12 cupcakes
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 240 calories
- Protein: 2.9 grams
- Carbs: 34 grams
- Fats: 11 grams
- Fiber: 0.3 grams
- Sugars: 15 grams
- Sodium: 150 mg
Why You’ll Love This Snickerdoodle Cupcakes
What makes these Snickerdoodle Cupcakes so enchanting is their perfect blend of flavors and textures. The cupcakes are soft and moist, thanks to the sour cream, with a subtle tang beautifully balancing the sweetness. Each bite is punctuated by a sprinkle of cinnamon sugar on top, creating that signature snickerdoodle warmth. You might find yourself savoring each morsel as you close your eyes, reminiscing about home-cooked delights from your childhood.
The Complete Cooking Journey
Are you ready to embark on this sweet adventure? With just a few simple steps, you’ll create a batch of cupcakes that harkens back to the comforting flavors of snickerdoodle cookies. You’ll not only bake with ingredients but also fold in memories and love with each whisk and stir. Let’s get started!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Method:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Whisk the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is well incorporated. Then, stir in the vanilla extract and sour cream until combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet mixture, gently mixing until just combined. Be careful not to overmix!
Step 6: Fill the Cupcake Liners
Fill each cupcake liner about 2/3 full with the batter to allow room for rising.
Step 7: Prepare the Cinnamon Sugar Topping
In a small bowl, mix together the additional 1/4 cup of sugar with 1 tsp of cinnamon. Sprinkle this mixture generously on top of the batter in each cupcake liner.
Step 8: Bake to Perfection
Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Serving Suggestions & Pairings
These Snickerdoodle Cupcakes pair beautifully with a cup of steaming tea or a glass of cold milk. For a delicious twist, you can serve them alongside a scoop of vanilla ice cream, adding a delightful creaminess that complements the spice. Alternatively, a simple cream cheese frosting could elevate them even further for a more decadent treat.
Storage & Leftovers Guide
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need them to last longer, refrigerate them, where they can keep well for around a week. Keep in mind, the cupcakes may dry out a bit in the fridge, so consider bringing them back to room temperature before enjoying!
Kitchen Wisdom & Success Tips
- Ensure your butter is at room temperature for easier creaming, which helps achieve that light texture.
- Don’t skip on the cinnamon topping; it’s essential for that iconic snickerdoodle flavor!
- If your cupcakes dome too much while baking, you can gently press them down after they come out to cool for a more uniform shape.
Flavor Variations & Adaptations
Feeling creative? Try adding a swirl of caramel or a pinch of nutmeg along with the cinnamon for an extra layer of flavor. For a fall-inspired twist, consider incorporating pumpkin spice or replacing half of the sugar with brown sugar for a richer sweetness.
Reader Questions & Solutions
-
What do I do if my cupcakes are too dry?
- Overbaking can lead to dry cupcakes. Check them at the lowest baking time and remove them once a toothpick comes out clean.
-
Can I freeze these cupcakes?
- Absolutely! Freeze them after they’ve cooled completely. Just wrap them tightly to avoid freezer burn and use them within three months.
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What’s the best way to decorate these cupcakes?
- A simple dusting of powdered sugar or a light glaze works beautifully, but you can also pipe frosting for a more festive presentation.
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How can I adjust this recipe for dietary restrictions?
- You could try using gluten-free flour or a dairy-free substitute for butter and sour cream, adjusting the liquids as necessary to maintain batter consistency.
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What if I don’t have sour cream?
- You can substitute yogurt or a mixture of milk with a teaspoon of vinegar or lemon juice as a fix for consistency and tang.
Wrapping Up
There’s a special charm in baking that not only fills our homes with aromatic delights but also nourishes the soul. These Snickerdoodle Cupcakes are more than just a recipe; they are a sweet reminder of the joy found in simple pleasures. So gather your ingredients, roll up your sleeves, and let the magic unfold in your kitchen. Trust me, you won’t be able to resist the allure of these soft, dreamy cupcakes! Happy baking!
Print
Snickerdoodle Cupcakes
- Total Time: 35
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes that blend the nostalgic flavors of snickerdoodle cookies, soft and moist with a cinnamon-sugar topping.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk the Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is well incorporated. Then, stir in the vanilla extract and sour cream until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, gently mixing until just combined. Be careful not to overmix!
- Fill the Cupcake Liners: Fill each cupcake liner about 2/3 full with the batter to allow room for rising.
- Prepare the Cinnamon Sugar Topping: In a small bowl, mix together the additional 1/4 cup of sugar with 1 tsp of cinnamon. Sprinkle this mixture generously on top of the batter in each cupcake liner.
- Bake to Perfection: Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Notes
For best results, ensure butter is at room temperature for easier creaming. Consider adding caramel or nutmeg for additional flavor variations.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.3g
- Protein: 2.9g
- Cholesterol: 50mg
