Snickerdoodle Cupcake Recipe With Cream Cheese Frosting
Snickerdoodle

Snickerdoodle Cupcake Recipe With Cream Cheese Frosting

  • June 23, 2022

They’re topped with a smooth and creamy cinnamon frosting that’s quick and easy to make.The cupcakes themselves are so tender and moist, thanks to cake flour and buttermilk, and the spiced icing has both butter and cream cheese (and a touch of brown sugar!).With Christmas just over a week away, you still have enough time to add these to your dessert menu–and if your family is anything like mine, they won’t last long!Use softened (not melty) unsalted butter and any neutral cooking oil.Use softened (not melty) unsalted butter and any neutral cooking oil.If you forget to set yours out to thaw, just let them sit in warm water for 10-15 minutes.If you forget to set yours out to thaw, just let them sit in warm water for 10-15 minutes.Unlike most of my recipes, I recommend using cake flour for these snickerdoodle cupcakes.Unlike most of my recipes, I recommend using cake flour for these snickerdoodle cupcakes.I use cream cheese in the frosting to add to that signature tangy snickerdoodle flavor.I use cream cheese in the frosting to add to that signature tangy snickerdoodle flavor.To avoid this, once you have creamed together your wet ingredients, switch over to a spatula and combine by hand.Evenly divide the batter into your cupcake pan and bake at 350F for 17 minutes or until a toothpick comes out with a few moist crumbs.If the toothpick comes out clean, the cupcakes are definitely finished baking (and could potentially even be overbaked at this point), so remove them immediately.Pause to scrape the sides and bottom of the bowl, then add the vanilla and cinnamon.Add heavy cream and slowly increase the mixer to high speed.Spread or pipe frosting on top of your cooled cupcakes and enjoy!It uses slightly more butter and less cream cheese than the original, which I think allows the signature cinnamon/sugar flavors to shine while still providing that classic tanginess!These snickerdoodle cupcakes are also best enjoyed fairly soon after baking, or they’ll dry out.They're topped with a smooth and creamy cinnamon frosting that's so quick easy to make.▢ ¼ teaspoon salt if needed Recommended Equipment ▢ Cupcake tin.In a large bowl, combine butter, sugar, and oil and use an electric mixer to beat together until light and creamy and well-combined.In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt.Stir by hand using a spatula, the batter should be mostly smooth and combined, avoid over-mixing as this will make the cupcakes dry.Evenly divide batter into prepared cupcake tin and transfer to 350F (175C) oven.Bake for 17 minutes or until a toothpick inserted in the center of a cupcake comes out clean or (preferably) with moist crumbs.Frosting Combine butter, cream cheese, and brown sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.Gradually, with mixer on low speed, add powdered sugar until combined.Scrape down the sides and bottom of the bowl and stir in cinnamon and vanilla extract.Add heavy cream and slowly increase speed to high.Beat for 15 seconds on high speed until frosting is smooth and light.Taste-test and add ¼ teaspoon salt if needed (this helps to cut the sweetness of the frosting).I used an Ateco 848 piping tip to frost the cupcakes in the photos and video. .

The Best CRUMBL Snickerdoodle Cupcake Cookies

The Best CRUMBL Snickerdoodle Cupcake Cookies

The Best CRUMBL Snickerdoodle Cupcake Cookies

They combine a soft and chewy cinnamon sugar cookie base then top that with a luscious cream cheese frosting and an extra sprinkle of cinnamon sugar topping for the perfect finish.This week CRUMBL release their popular snickerdoodle cupcake cookie recipe and I couldn’t be happier!On Monday, I ran to grab one for us to share and I immediately got to developing this recipe.Since I already had the Chewy CRUMBL Churro Cookies Copycat Recipe, this task was actually super easy.I tweaked the recipe a little bit to make a smaller batch and then topped that with a homemade cream cheese frosting and a generous sprinkle of cinnamon sugar because cinnamon sugar makes everything better!When I moved to America, I thought snickerdoodle cookies were only supposed to be enjoyed around the holidays or Christmas time.Make sure to scroll down to the recipe card for the full detailed ingredient measurements.Butter- You will need butter for both the cookies base as well as the cream cheese frosting.You will need butter for both the cookies base as well as the cream cheese frosting.Make sure to scroll down to the recipe card for the full detailed instructions!Using a cookie scooper, scoop out equally sized cookies dough balls, roll in the cinnamon sugar mixture, place on a baking sheet, gently press to about 1 inch in thickness, and bake in the preheated oven.Make the cream cheese frosting while the cookies are cooling by mixing the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.Instead of adding it with the dry ingredients, you can add it with the vanilla and egg and mix everything together then continue with the recipe.If you made these CRUMBL Snickerdoodle cupcake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description.They are easy to make and taste just the best snickerdoodle cookie topped with cream cheese frosting.4.99 from 230 votes Print Recipe Pin Recipe Prep Time 25 mins Cook Time 13 mins chill time 15 mins Total Time 53 mins Course Dessert Cuisine American Servings 7 cookies Calories 617 Calories Ingredients US Customary Metric 1x 2x 3x Cookies base 1 stick butter softened ( ½ cup or 8 tbsp).1- 1 & ½ cup powdered sugar Add another ½ cup if the frosting seems too thin Instructions Make the cookie dough Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.Gently mix in the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, & salt until the flour mixture disappears.Scoop out equally sized cookie dough balls and top them with the cinnamon-sugar mixture, place on the baking sheet, and gently flatten to about 1 inch in thickness.Roll the cookie dough balls in this cinnamon sugar before baking.If the frosting is too thin to pipe, add the extra ½ cup powdered sugar and mix again.Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl design, sprinkle with the leftover cinnamon sugar, and enjoy.If you enjoyed this CRUMBL Snickerdoodle Cupcake cookies recipe make sure to pin it for later! .

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes are inspired by the classic cookie: they're loaded with cinnamon, easy to make, and are completely irrisistable.This recipe was originally published in June of 2020, but was updated on July 23 , 2021 with newer content and fresh pictures.Personally, I enjoy this flavor all year long and these Snickerdoodle Cupcakes are no exception.Not only is the cake tender and moist, but it's topped off with a delicious cream cheese frosting.Then, cinnamon sugar is carefully sprinkled over the top, giving the cupcakes even more of that snickerdoodly (is that even a word, ha!).Using yogurt in a recipe will cause baked goods to be more soft and moist in texture.For my snickerdoodle cupcakes, I use a combination of yogurt, melted butter, and milk to create a light and fluffy cake that stays moist, not dense.3) Scrape a knife across the top of the measuring cup to level out the flour.Folding: This means we carefully combine our ingredients without stirring or beating.We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.Unsalted Butter: Used for flavor and helps to create a soft interior.Milk & Yogurt: Both help to create a soft and moist cupcake.Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, milk, vanilla yogurt, eggs, and vanilla extract until fully combined.Beat the cream cheese and butter at high speed until combined and creamy (about 2 minutes).Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds.Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.Sprinkle the frosted cupcakes with cinnamon brown sugar mixture.Place leftover cupcakes in an airtight container and into the refrigerator for up to 5 days.Unlike buttercream, cake with cream cheese frosting must be refrigerated.Also, please share a photo with me of your creation on either Facebook, Instagram, or Pinterest.Snickerdoodle Cupcakes Karissa Parrish (Ginger Snap) These Snickerdoodle Cupcakes are inspired by the classic cookie: they're loaded with cinnamon, easy to make, and are completely irrisistable.Electric stand or handheld mixer Ingredients: Snickerdoodle Cupcakes: 1 1/2 cups all-purpose flour.Pour the dry ingredients into the wet and fold together with a silicone spatula until combined.Fill the cupcake liners 3/4 full with batter and bake for 15-18 minutes (use a toothpick to check for doneness).Allow the cupcakes to cool in the pan for 5 minutes, then transfer them over to a wire rack.Cream Cheese Frosting: Using an electric stand mixer (or handheld mixer), beat the room temperature cream cheese and butter on med- high speed until creamy and combined.Add the powdered sugar and vanilla extract and mix on low speed until combined (about 30 seconds).Combine the sugar and cinnamon with a plastic spoon and sprinkle over the top of the frosted cupcakes.3) Scrape a knife across the top of the measuring cup to level out the flour.Folding: This means we carefully combine our ingredients without stirring or beating.We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together. .

copycat crumbl snickerdoodle cupcake cookies

copycat crumbl snickerdoodle cupcake cookies

copycat crumbl snickerdoodle cupcake cookies

You can always request your favorite flavor on my TikTok, Instagram, or in the comments of this post!It is a simple, thick dough rolled in cinnamon and sugar before baking.I don’t think Crumbl’s version of this cookie has cream of tartar, so I didn’t include it in mine. .

Crumbl's Snickerdoodle Cupcake Cookie

Crumbl's Snickerdoodle Cupcake Cookie

Crumbl's Snickerdoodle Cupcake Cookie

But sometimes I just can’t wait for my favorite cookies to rotate back around again, so I made it my mission to come up with perfect Crumbl copycats!When I tried this Snickerdoodle Cupcake Cookie I knew I had to learn to make it at home!Cream Cheese- This should also be room temperature in order to incorporate it fully into the frosting.This should also be room temperature in order to incorporate it fully into the frosting.While the oven is preheating, make the dough by creaming together your butter and sugar until it is light in color and fluffy.Scrape the sides and add in your eggs and vanilla and beat again.Overmixing will result in dry, tough cookies.Roll each of the dough balls in the cinnamon sugar mixture and then flatten them slightly in your hands so that the dough ball looks like a hockey puck.You will know the cookies are done when they have puffed up in the center and the tops no longer look glossy.While the cookies are cooling, make your frosting by whipping the butter, cream cheese and vanilla together until smooth.When your powdered sugar is mixed in, add your milk or cream 1 tsp at a time until your frosting as reached the desired consistency.Add the frosting to a gallon size zip top bag.Cut the tip of the corner off the bag and use it to pipe the frosting onto your cookie in a spiral.Just freeze in a zip top bag or another air tight container and pull them out and let them sit at room temperature for 30 minutes before serving. .

Pumpkin Snickerdoodle Cupcakes

Pumpkin Snickerdoodle Cupcakes

Pumpkin Snickerdoodle Cupcakes

Halfway through September until Thanksgiving leftovers are finally finished off, crazy people like me find any excuse to practically live off pumpkin everything and anything!5 from 2 votes Print Pumpkin Snickerdoodle Cupcakes Ingredients Pumpkin Cake: 1 box yellow or white cake mix you can use Spice mix and omit spices.Preheat oven to 350 degrees and line pans with cupcake liners.Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that "snickerdoodle" look.Frosting: Beat butter and cream cheese.Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top!If you don’t have a pastry brush you can always use a paper towel or dip the cupcakes in the butter!Cute striped greaseproof liners from Sweets & Treats.Wilton 2D Piping Tip: Here’s a major trick with this tip, use a knife to spread the spokes apart just a little bit more so that you don’t get any clogs when piping! .

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Switch the mixer to a low speed, alternately adding the flour mixture and the milk, about 1/2 cup of each at a time. .

Crumbl Snickerdoodle Cupcake Cookie

Crumbl Snickerdoodle Cupcake Cookie

Crumbl Snickerdoodle Cupcake Cookie

This cookie has a snickerdoodle base topped with a fluffy and delectable cream cheese frosting.It will help create that beautiful crispy exterior, while still having a wonderful soft and chewy center! .

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