Snickerdoodle Cupcakes

Often when I bake, I like to make tried and true favorites. Things like the oatmeal chocolate chip cookies my mom always made when I was a kid, skillet almond coffee cake (the perfect addition to any brunch menu), or the always incredible pretzel chocolate chip and butterscotch cookie recipe that’s been a go-to for years now. But I also get an itch to try new recipes to mix things up a bit from time to time, which is the mood I was in last night when I stumbled upon a cupcake recipe that sounded quite delicious.

Though this recipe calls the cupcakes “churro cupcakes,” to me they’re more reminiscent of snickerdoodle cookies, so I opted for a name change. No matter what you call them, these cinnamon sugar-laden treats are pretty great, if I do say so myself.

Snickerdoodle Cupcakes
(makes about 15 cupcakes)

Ingredients (for cupcakes)

• 1 1/2 cup all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup vegetable or canola oil
• 1/2 cup milk

Ingredients (for frosting)

• 4 ounces cream cheese, softened
• 4 Tablespoons unsalted butter, softened
• 2 cup powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla

Directions (for cupcakes)

• Preheat oven to 350 degrees and line a muffin pan with cupcake liners, then set aside.
• In a medium bowl, combine the flour, cinnamon, baking powder, and salt, stirring with a fork to break up any clumps. Set aside.
• In the bowl of a standing mixer, cream together the butter and sugar at medium-high speed until light and fluffy (2-3 minutes).
• Add the eggs, one at a time, until just combined.
• Add in the vanilla and oil.
• Pour 1/3 of the flour mixture over the butter mixture and gently combine until barely combined.
• Add 1/4 cup of milk, mixing just until combined.
• Stir in the second 1/3 of the flour mixture, then add the remaining 1/4 cup milk.
• Finally, stir in the remaining flour mixture, being careful not to over mix.
• Spoon batter into cupcake liners, filling each about halfway.
• Bake cupcakes 14-16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.
• Allow the cupcakes to cool completely before frosting them.

Directions (for frosting)

• Cream together the butter and cream cheese in the bowl of a standing mixer.
• Add the powdered sugar, one cup at a time, beating well between each addition.
• Stir in the cinnamon until thoroughly combined, then stir in the vanilla.
• Beat the frosting well, until light and fluffy.
• Once the cupcakes have cooled completely, frost and top with a sprinkle of cinnamon sugar.