I used to work at a summer camp with this guy who made the most incredible cookies, and snickerdoodles were his specialty. He’d mix them up in the gigantic industrial mixer in the camp kitchen after the campers went to bed, and on the nights word got out that Don was making cookies, the lodge would be stormed by hungry counselors clamoring to be the first to grab a fresh one right out of the oven.
He wouldn’t share his secret (still hasn’t as far as I know) and I’m not even going to try to make snickerdoodles until I know they can be even half as good as those were. Until that day comes, these cupcakes are the only way I can get my snickerdoodle fix. For now, they’re a pretty good stand-in.
These are good any time of the year, but especially during winter – cinnamon is such a gently warming flavor and anything cinnamon-y just really hits the spot on cold days. These really do the classic cookie justice – they’re fluffy and sweet and perfectly spiced, and they’re easy as pie to make (can I say cake is easy as pie? Does that even make sense?). The Martha Stewart recipe I used for the cake uses a meringue frosting, but I use a simple vanilla-cinnamon buttercream dusted with cinnamon-sugar instead, both for the sake of simplicity and because I don’t like frostings that need to be used immediately. I love these. You will too. So will everyone you share them with.
- 1½ cups all-purpose flour
- 1½ cups cake flour,sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 4-oz sticks) unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1¼ cups milk
- 1½ cups (3 4-oz sticks) unsalted butter, room temperature
- 4-5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tsp cinnamon
- 1 tsp cinnamon
- 2 Tbsp granulated sugar
- Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
- In a medium bowl, mix flour, cake flour, baking powder, salt, and cinnamon. Stir with a fork to combine.
- In a large bowl or the bowl of a stand mixer, beat butter and sugar together on medium speed until pale and fluffy, about two minutes.
- Add eggs one at a time, beating each until incorporated and scraping down the sides of the bowl as needed. Beat in vanilla.
- With the mixture on low, add the flour and milk in alternating batches, beginning and ending with the flour. Beat until just incorporated after each addition.
- Divide batter evenly in cupcake pans, filling each ⅔-3/4 full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, then remove to wire racks to cool completely.
- Beat butter on medium-high speed until fluffy, about two minutes.
- With the mixer on low, add powdered sugar a few tablespoons at a time, beating well after each addition.
- Add vanilla and cinnamon and beat to combine.
- Frost cupcakes when they are completely cooled.
- Combine 1 tsp cinnamon and 2 Tbsp granulated sugar in a small bowl. Use a small spoon or a mesh strainer to dust the frosted cupcakes.
Source: Cake recipe from Martha Stewart
they look delish!
Thanks! They are indeed.
These were awesome! Little bombs of cinnamon goodness. I’ve made them twice now, thanks!