snickerdoodle cookie cupcakes

February 17, 2012


“Make something crazy because even if it doesn’t turn out perfect, you know I’ll still love it.”


Now just try to tell me that I don’t have the greatest friends in the universe. I dare ya.


These cupcakes were born from that quote by a snickerdoodle-loving friend. And even though crazy impulsiveness isn’t really my thing (see #99), I gave it a shot.


These turned out a little less than amazing and not as I expected…but you know what? The world didn’t end. They were still delicious. And they still received that wonderfully promised unconditional love 🙂


There’s a layer of snickerdoodle cookie dough on the bottom, cinnamon cake on top of that (which kind of turned out tasting identical to the cookie dough, except a lighter color), and a very yummy cinnamon buttercream.


The sweet cinnamony frosting alone makes it all worth it.


Here’s the recipe:

Snickerdoodle Cupcakes

from How Sweet It Is

makes 12-14 cupcakes

Cookie layer:
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 teaspoons cinnamon
1 tablespoon milk, if needed (I didn’t)

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 combine, 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.

Cake layer:
1/2 cup butter, at room temperature
3/4 cup granulated sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk (I used soy 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 about 1 1/2 tablespoons (or however much you’d like for 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 Frosting
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
3.5-4 cups confectioners’ sugar
2-4 tablespoons milk (I used soy milk)
1 tsp cinnamon

Beat butter and shortening in a large bowl until light and fluffy.

Add vanilla and salt.

Beat in confectioners’ sugar, 1 cup at a time, scraping down sides of the bowl.

Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additional milk for desired consistency.


P.S. I’m heading off for a whirlwind weekend in Venice in a few hours! And did I mention I went to London last weekend? I really can’t believe my life. And I am so excited to tell you all about it!


Mmmm, cinnamon frosting is the best. At Christmas I made gingerbread cupcakes with cinnamon cream cheese frosting and literally ate a good half the batch with a spoon.

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