For today’s Holiday Cake Week treat I am bringing you Snickerdoodle Cupcakes. Snickerdoodles are a simple cookie rolled in cinnamon sugar and are a traditional Christmas cookie. People sometimes confuse them with sugar cookies, but, there is a distinct difference between the two of them, besides the cinnamon sugar topping, Snickerdoodles are chewy while sugar cookies traditionally have a more crisp bite to them. These cupcakes have a cinnamon sugar topping similar to the cookie and are the perfect texture. The original recipe called for a Brown Sugar Buttercream frosting that I opted to omit, I truly feel the cupcake is enough on its own. If you’re interested in the frosting, follow the link after the recipe below. And, if you are looking for a yummy Snickerdoodle recipe, check out the one I post a few years ago. I still use it to this day.
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup sugar
1/4 cup light brown sugar
3/4 cup buttermilk
1/4 cup sour cream
1 tablespoon vanilla extract
2 egg whites
Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 F and line cupcake pans with cupcake liners.
In a medium bowl combine the dry ingredients: flour, baking powder, baking soda and salt.
In a microwave safe bowl, melt the butter. Then whisk in the sugar, buttermilk, sour cream and vanilla.
Add the liquid ingredients to the dry ingredients and mix until incorporated.
Using a stand mixer or a hand mixer, beat the egg whites until soft peaks form. Fold into the batter until combined.
Fill the cupcake liners 3/4 full – about 1/4 cup batter in each one.
Mix the sugar and cinnamon for the topping and sprinkle a generous 1/2 teaspoons on top of each cupcake.
Bake for 15 – 18 minutes, or until a cake tester comes out with a few crumbs.
Allow cupcakes to cool in pan for 5 minutes and then transfer to a wire tack to cool completed.
Recipe from The Cake Blog