Do kids these days even eat cupcakes anymore?
I feel like I’m dating myself just by asking that question.
Is it like asking someone who their favorite Spice Girl is?! (<–Sexy Spice. All the way.)
I’m of the cupcake (Spice Girls/N’SYNC/Britney-loving) generation, AND I AM PROUD.
Desserts these days are just too crazy.
Nothing is simple, everything is macarons on top of salted caramel on top of creme brulee with some matcha sprinkles for good luck.
I mean, I’m as guilty of jumping onto the excess bandwagon as the next food blogger, but remember when we used to make (and post. and eat.) plain vanilla cupcakes and no one was mad about it?
Those were the days.
I’m working my way back to that idyllic era, one snickerdoodle cupcake at a time.
Okay, so these may not be totally plain Jane, but they do take the most classic of cookie flavors and turn it into a cupcake that tastes like a grandmother’s warm hug. The cupcakes themselves are incredibly moist and tender with just the hint of cinnamon spice to warm you up and draw you in. They’re then topped with a sweet and fluffy seven minute frosting that is simple enough to let the cinnamon really shine.
For those of us who remember the cupcake era at its most robust – these are the real deal.
And to those who don’t…it’s time to open up the history (cook)books. And start eating.
- ¾ cup all purpose flour
- ¾ cup cake flour
- ½ tbsp baking powder
- ¼ tsp salt
- ½ tbsp cinnamon + ½ tsp for dusting
- ½ cup unsalted butter, room temperature
- 14 tbsp sugar + 1 tbsp for dusting
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 10 tbsp milk
- ¾ cup + 1 tbsp sugar
- ⅓ cup water
- 1 tbsp light corn syrup
- 3 large egg whites, room temperature
- Heat oven to 350F. Line 14 muffin cups with paper liners. Set aside.
- In a large bowl, whisk together the flours, baking powder, salt, and ½ tbsp cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 3-4 minutes, or until fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl and then mix in the vanilla. Reduce the speed to low and then add in the flour mixture in three batches, alternating with the milk.
- Divide the batter evenly among the lined cups, filling each cup ¾ full. Bake, rotating the muffin tins halfway through, until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool completely before frosting.
- Combine ¾ cup sugar, the water, and the corn syrup in a small saucepan. Bring to a boil, stirring occasionally, until the sugar dissolves. Once boiling, continue to cook, without stirring, until the mixture reaches 230F.
- Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form, then stir in the remaining tbsp of sugar and beat until combined.
- Once the sugar syrup reaches 230F, slowly pour it into the egg white mixture while the mixer is still running on medium speed. Raise speed to medium-high and continue to beat until completely cooled with stiff peaks, about 7 minutes.
- Place frosting into a piping bag fitted with a large plain tip and pipe onto the cooled cupcakes.
- In a small bowl, stir together the remaining ¼ tsp cinnamon and 1 tbsp sugar. Sprinkle over the frosted cupcakes before serving.
More cupcake recipes!