Snickerdoodle Cupcakes with Cream Cheese Frosting

I came up with this recipe for my best friend’s birthday. I figured snickerdoodles and cream cheese could not go wrong, and I was absolutely right.

The scent of these little beauties was almost hypnotizing. Their sweet, cinnamon aroma filled the kitchen air. They smelled just like snickerdoodles, one of my favorite cookies.

I already had the basic cupcake-making ingredients in my pantry already, but I needed cream cheese and sour cream. Depending on how stocked your pantry is, this recipe should not cost you over $5.

Ingredients for 24 cupcakes:

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 ½ sticks of butter, at room temperature
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 3 teaspoons vanilla extract
  • 1 cup sour cream
  • ½ cup plus 2 tablespoons whole milk
  • 1 8-ounce bar of cream cheese
  • 2 cups of powdered sugar
  • Cinnamon-sugar mixture (optional)

Cream the 2 sticks of butter and the 1 1/2 cups of sugar with a whisking attachment, until well-mixed and creamy. Then add 2 teaspoons of vanilla extract and the four eggs, one at a time. Then the sour cream.

In a large bowl, mix the dry ingredients, flour, baking powder, salt, and cinnamon.

Gradually mix half the dry ingredients into the wet ingredients. Add ¼ cup of the milk, then gradually the rest of the dry, then another ¼ cup of the milk.

Mix until just combined. Then refrigerate for about 10 minutes. I’ve noticed that cold batter rises better in the oven.

Preheat oven to 350 degrees.

Line a cupcake pan with liners. Fill each 2/3 of the way. Sprinkle the tops with some cinnamon-sugar (optional) and bake for 22 minutes. Allow to cool completely.

For the frosting, I like to freeze the bowl I make it in. Using a whisking attachment, mix the cream cheese, ½ stick of butter, 1 teaspoon of vanilla, 2 tablespoons of milk, and powder sugar. Mix until smooth and the color is off-white.

Frost the cupcakes when they have cooled completely, otherwise the cream cheese will melt right off. I also sprinkled the tops with more cinnamon-sugar.

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Published in: on June 23, 2010 at 12:46 pm  Leave a Comment  
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