I don’t know about you, but simple, easy, and delicious desserts may be my favorite thing to exist. Between hectic work schedules, jam-packed sports schedules, and the chaos of having a big family, I really value recipes I can make from scratch. I really love it when I can find a dessert recipe that I can make from scratch! Not only is this recipe for snickerdoodle cupcakes simple and easy, but it also combines two of my favorite things without complicating it in the process. Light and fluffy cake, topped with creamy and delicious frosting, what more can you ask for? Here’s how to get started on these amazing snickerdoodle cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 ¾ cups granulated sugar
- 1 ¼ cups whole milk
- 2/3 cup water
- 1 ½ cups plus 2 tablespoons sugar
- 2 tablespoon light corn syrup
- 6 large egg whites, room temperature
- ½ teaspoon cinnamon
- 2 tablespoons granulated sugar
- Position an oven rack to the center positing and heat oven to 350 degrees. Line cupcake pans with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon over a piece of parchment paper.
- With your mixer on medium-high speed, cream butter, and the sugar until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating just until blended after each addition. Scrape down the sides of the bowl as needed. Beat in vanilla. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with two additions of milk and beating until just combined after each. Give the batter a final stir by hand.
- Divide batter evenly among the prepared cupcake pan, filling each three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs; rotating pans halfway through baking. Transfer cupcake pan to a wire rack to cool for 5 minutes. Then, invert cupcakes on the wire rack to cool completely.
- Combine 1 ½ cups sugar with the water and corn syrup in a small saucepan. Set a candy thermometer in the saucepan and bring to a boil over medium heat, stirring occasionally until sugar dissolves. Once the sugar dissolves, continue to boil without stirring until the syrup reaches 230 degrees.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until whites form soft peaks. With the mixer running add the remaining 2 tablespoons sugar and beat until combined.
- Once the sugar syrup reaches 230 degrees, remove from the heat and with your mixer on low speed, slowly pour syrup down the side of the inside of the bowl. Raise the speed to medium-high and whisk until mixture is completely cool and stiff peaks have formed about 7 minutes.
- In a small bowl combine the remaining ½ teaspoon cinnamon and 2 tablespoons sugar.
- Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted. Keep at room temperature until ready to serve.
These snickerdoodle cupcakes will be the soundtrack to your winter season. What are some of your favorite desserts to make during the winter? Let us know in the comments below!
Recipe via The Cake Chica.