During high school I worked at a high-end cookie shoppe. I consider myself a connoisseur of sorts when it comes to cookies despite the fact that I neither baked nor decorated them. I think snickerdoodles sometimes get lost in the cookie shuffle because there’s no chocolate in them. But let’s not forget how good the classic combo of cinnamon and sugar is.
A snickerdoodle cupcake has all the qualities of it’s namesake cookie but is even better because it’s so fluffy and moist. The idea of a snickerdoodle cupcake was brilliant. Why didn’t I think of it? The cinnamon made my house smell great while baking and the cupcake itself was mouthwatering. My genius sister thought of mixing in milk chocolate Heath toffee bits at the last minute, and that just put them over the top.
Note: The original recipe called for a 7-minute frosting but I wasn’t satisfied with the way it turned out. Rather than pipe my cupcakes with a frosting I wasn’t thrilled with I chose to trash it and go with a basic buttercream frosting, which I’ve included.
Here's what you'll need
Line your cupcake pans
Whisk together the dry ingredients
Cream butter and sugar
Add eggs one at a time
Add the dry ingredients…
Alternating with the milk
Divide batter evenly between liners
Halfway done
Pipe frosting then sprinkle with cinnamon and sugar
Voila!
Ingredients
For the Cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
2 sticks unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 teaspoons vanilla extract
1¼ cups milk
1 8-ounce bag milk chocolate covered Heath toffee bits
For the Frosting:
2 ½ sticks unsalted butter, softened
2 ½ cups confectioners’ sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
Directions
To make the cupcakes, preheat the oven to 350 degrees F. Line cupcake pans with liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs 1 at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients alternating with the milk. Begin and end with the dry ingredients. Beat each addition just until incorporated. Fold in the Heath toffee bits.
Divide the batter evenly between the prepared cupcake liners, filling each ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Rotate the pans halfway through baking. Allow the cupcakes to cool in the pans for about 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, start the frosting. In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Pipe or spread the buttercream frosting on the cupcakes and sprinkle cinnamon and sugar on top for garnish.
Source: adapted from Annie’s Eats, originally from Martha Stewart’s Cupcakes
