Snickerdoodles are more German than Irish, but stick a Shamrock on these ultra cinnamony cupackes and we’re all good for today.
Actually, we are way more than good.
Wow! Take a bite of a Snickerdoodle Cupcake and you will be in spice heaven. These cupcakes are so freaking good. The cake is light in texture and heavy in cinnamon. The Cinnamon Buttercream Icing is amazing, too. Don’t worry that you will be embarking on cinnamon overload…the amount is perfect.
1 2/3 cups cake flour
1 1/8 Tbs baking powder
1/4 tsp salt
4 tsp ground cinnamon
1/3 cup unsalted butter, softened
3/4 cup, plus 2 Tbs sugar
1 large egg
1 1/8 tsp vanilla extract
3/4 cup whole milk
Cinnamon Buttercream Icing (recipe follows)
1. Preheat oven to 300℉. Line 12-muffin tin cups with cupcake liners.
2. Sift together in a large bowl, flour, baking powder, salt and cinnamon.
3. Use an electric mixer to cream the butter and sugar until pale and fluffy.
4. Add egg and beat until well blended. Beat in the vanilla.
5. Reduce speed and add the flour mixture and milk alternately in 3 increments, beginning and ending with the flour. Beat until smooth.
6. Divide the batter evenly into the cupcake liners.
7. Bake for 10 minutes, rotate the cupcake pan, and bake for 12 minutes longer until a tester comes out clean.
8. Remove the cupcakes from the oven onto a wire rack, and cool completely.
9. Frost with the Cinnamon Buttercream Icing.
Makes 12 cupcakes
Cinnamon Buttercream Icing
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups confectioners’ sugar
1 1/2 tsp vanilla extract
1 Tbs cinnamon
1. With mixer, blend butter and shortening until creamy fluffy.
2. In a separate bowl, sift together the sugar and cinnamon.
2. Add the confectioners’ sugar mixture to the butter mixture. Mix until blended. Add vanilla and continue mixing until fully incorporated.
Recipes from The Sweet Little Book Of Cupcakes
One of my favorite Irish folk tunes to celebrate this green day.