cupcakes, Fall, Recipes, Seasonal

Snickerdoodle Cookie Cupcakes

The weather is finally getting cooler, and I couldn’t be happier. In South Carolina, the heat in the Summer months is sometimes unbearable, and I would be much happier if I could just spend the entire day in the pool. I have been dreaming of Fall for a little while now – by mid-July I am totally over Summer! So, when the weather starts getting a little cooler and the humidity starts going away… I’m like a kid on Christmas morning. This cupcake recipe is inspired by some super delicious cookies that I’m pretty sure the whole world loves. Top them off with some cream cheese icing, and you’ll want to eat the whole batch!

snickerdoodle-cupcakes-HERO-2 2
*This recipe serves 12*
for the cupcakes:
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (melted)
  • 1 cup sugar
  • 3/4 cup buttermilk (or whole milk)
  • 1/4 cup sour cream
  • 2 teaspoons vanilla
  • 2 egg whites
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
for the icing:
  • 1/2 cup butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
for the cupcakes:
  1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners (I like these because I can reuse them)
  2. In a mixing bowl, combine flour, baking powder, baking soda, & salt.
  3. In another bowl, melt the butter and slowly whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix them until combined. Set aside; we’ll come back for them later.
  4. With an electric mixer, beat egg whites until soft peaks form. Mix them into the batter until combined.
  5. Spoon batter into cupcake liners (I have found that it’s easiest to use an ice cream scoop
  6. Mix sugar and cinnamon together. Then sprinkle 1/2 teaspoon on the top of batter. Set the remaining aside for now.
  7. Bake for 15-18 minutes until a toothpick comes out clean. Let cool completely before topping with icing.
for the icing:
  1. In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar slowly and mix until smooth and creamy. Then mix in the vanilla extract.
  2. Place icing in a piping bag fitted with a wide tip. Swirl the icing on top of the cupcakes. Then sprinkle the remaining cinnamon sugar mixture on top.
  3. Then lick the bowl with the remaining icing (this is not an actual step, but I definitely recommend it)! So delicious – omg!

Let me know if you try this recipe! Happy baking cupcakes!