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.
(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.
3 thoughts on “Snickerdoodle Cupcakes”
i love churros. i love snicker doodles. so lucky me, i’m sure to love these!
Let me know what you think, Andrea!