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Letter S: Snickerdoodle Cupcakes with Swiss Buttercream Frosting

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Snickerdoodle, Super Bowl Sunday, Swiss Buttercream… Oh how I love alliterations! I made these cupcakes a little while ago, (actually, February 3rd to be exact), but I didn’t have the chance to post about it until today. Still, I am so happy to share this recipe with you, and I hope you enjoy!

Cake recipe from:

Snickerdoodle Cupcakes with Swiss Buttercream Frosting

Makes: 28

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1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

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Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.



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Cinnamon Sugar Mix (spread over cupcake and under frosting) 

1 part cinnamon to 2 parts sugar

Spread over warm cupcakes. Let sit until cupcakes are cool. Remove cupcakes from pan and shake off excess cinnamon sugar.

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Swiss Buttercream Frosting

(Recipe from oreo cupcake post)

2 cups sugar

8 large egg whites

4 sticks softened, unsalted butter

2 teaspoons vanilla

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. This can take a while so be patient! (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and continue to whip, whip, whip.

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Unfortunately, I overbaked these cupcakes a tiny bit (I even checked them a few minutes early!) Still, they tasted pretty yummy, especially since I love snickerdoodles as cookies, and I’m sure they would have been perfect if they were cooked right. Even as they were, though, I really enjoyed these cupcakes. Because I chose to dust the cupcakes with a sugar mix, I frosted them with a slightly less sweet swiss buttercream frosting. I rally love the way this tasted, but I will note that when I put the cupcakes in the fridge and the frosting chilled a little bit, once or twice the icing actually fell off the cupcake since the sugar mix kept it from sticking to the cake part as much as usual. (This was only when they were tipped over and bumped around a bit.) Then, I chose to decorate them with purple or red/gold sprinkles in honor of the Super Bowl. If I were to make these again on a normal day, I might dust them them with a bit of cinnamon to really reinforce the snickerdoodle flavor. Still, the batch of cupcakes came out really well, and if you have ever tried snickerdoodle cookies, I highly encourage you to make these cupcakes as well!

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So that’s about it. I’ve finally caught up on some of these blog posts, and I can’t wait to start baking again! I’ve got an idea in mind for letter Q, and I can’t wait to try it out!

I’ll update you guys soon. Until then, take care!


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