With as hectic as holiday time can be I am always happy to find easy recipes made from scratch! Cupcakes are cute, easy to make and are the perfect serving size. And how awesome is it that you can have a classic Christmas cookie in the form of a cupcake?
These Snickerdoodle Cupcakes are pretty awesome. They’re light and fluffy with a fluffy Seven Minute Frosting that compliments perfectly.
It’s best to frost these Snickerdoodle Cupcakes the day they are served. What I do is I make the cupcakes the night before I am going to serve them. The frosting whips up in no time. Frost the cupcakes the day you plan on serving them and dust them with the cinnamon-sugar topping. Serve on your favorite Christmas platter and enjoy!
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Yield 28 cupcakes
- Cupcake pan
- Cupcake liners
- Stand mixer
- Pastry bag
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ¾ cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups whole milk
- 1 ½ cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoon light corn syrup
- 6 large egg whites, room temperature
- ½ teaspoon cinnamon
- 2 tablespoon granulated sugar
- Position and oven rack to the center positing and heat oven to 350 degrees. Line cupcake pans with paper liners. Sift together both cake flours, baking powder, salt and 1 tablespoon cinnamon over a piece of parchment paper.
- With your mixer on medium-high speed, cream butter and the sugar until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating just until blended after each addition. Scrape down the sides of the bowl as needed. Beat in vanilla. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with two additions of milk and beating until just combined after each. Give the batter a final stir by hand.
- Divide batter evenly among the prepared cupcake pan, filling each three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs; rotating pans half way through baking. Transfer cupcake pan to a wire rack to cool completely before removing the cupcakes.
- Combine 1 ½ cups sugar with the water and corn syrup in a small saucepan. Set a candy thermometer in the saucepan and bring to a boil over medium heat, stirring occasionally until sugar dissolves. Once the sugar dissolves, continue to boil without stirring until the syrup reaches 230 degrees.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With the mixer running add the remaining 2 tablespoons sugar and beat until combined.
- Once the sugar syrup reaches 230 degrees, remove from the heat and with your mixer on low speed, pour syrup down the side of the bowl in a slow and steady fashion. Raise the speed to medium-high and whisk until mixture is completely cool and stiff peaks have formed, about 7 minutes.
- In a small bowl combine the remaining ½ teaspoon cinnamon and 2 tablespoons sugar.
- Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted. Keep at room temperature until ready to serve.
*Cupcakes are best eaten the day they are frosted.*
STORAGE: Unfrosted cupcakes can be stored up to 2 days at room temperature or frozen up to 2 months in the freezer in an air tight container.