Who doesn’t wake up in the morning and say, “Today, I am going to make Snickerdoodle Cookie Cupcakes”? Oh…you mean I’m the only one? Ok, well either way, these puppies made my day!
I saw these delicious treats on Pinterest (are you surprised)? My soon to be sister-in-law had pinned them and I couldn’t help but re-pin them to my “Snickerdoodle Board“. Yeah, I have an entire pin board dedicated to Snickerdoodles. I have over 20 different recipes for everything from Snickerdoodle Blondies to Snickerdoodle Pancakes. I guess you can say I have a thing for Snickerdoodles.
What drew me to this recipe was that it was two Snickerdoodle treats rolled into one. Something I have never tried before. Something I couldn’t resist! And, wouldn’t you know it, I had every single ingredient. Well, every ingredient except for the cream cheese. Which was a minor detail because it was for the frosting. And the hubby was more than happy to pick some up on his way home from work. Nothing gets a man going like the word Snickerdoodle Cookie Cupcakes :)
Baking is such a joy. And relatively painless. Well for my league at least. Cookies, Cakes, Cupcakes, all pretty easy and all very delicious! My brother always suggested I get into baking because I am so meticulous when it comes to following recipes. When we would cook together, I would measure out each ingredient to a t. While my brother would “eye-ball” everything, which would drive me nuts. He explained that baking recipes are more of an exact science, where as cooking recipes are more open for interpretation. Still makes me sweat. Ok, enough jibber jabber…lets get on to the good stuff!
1/4 cup butter, at room temperature
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cups all-purpose flour
pinch of salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon milk, if needed
Preheat oven to 350 degrees F.
Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt and cinnamon. Mix until dough comes together. Add in milk. If dough is crumbly, add milk 1 teaspoon at a time until it comes together.
Refrigerate dough while you make cupcake batter.
1/2 cup butter, at room temperature
2.4 cup granulated sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.
Line muffin tins with cupcake liners and add 1 1/2 tablespoons (or however much you’d like for the thicker cookie bottoms) of cookie dough in the bottom of the liner. Even out the dough with the back of a non-stick sprayed spoon. Using an ice cream scoop, drop batter (about 2 heaping tablespoons worth) on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.
Cinnamon Cream Cheese Frosting
1/2 cup butter, at room temperature
1 block (8 oz) cream cheese, at room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Add butter and cream cheese in the bowl of an electric mixer and beat until fluffy and combined. Gradually add in powdered sugar and vanilla, mixing on medium speed and scraping down the sides of the bowl for 4-5 minutes. Finish with adding cinnamon, then mixing until combined once more. Frost cupcakes as desired and sprinkle with a little cinnamon sugar. Cupcakes should be refrigerated after about 1-2 hours of sitting out.
Recipe from How Sweet It Is
These cupcakes are divine. I enjoyed mine with a nice glass of cold milk. Washed it down perfectly. In fact, I might just need to help myself to another…