Cinnamon, spice and everything nice are what these snickerdoodle cupcakes are made of! The cake itself is soft and tender and the seven minute frosting tastes like marshmallow fluff.
Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting

Do kids these days even eat cupcakes anymore?

Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting

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.)

WHAT. EVS.

I’m of the cupcake (Spice Girls/N’SYNC/Britney-loving) generation, AND I AM PROUD.

Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting

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.

Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting

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.

Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting
 
Cinnamon, spice and everything nice are what these snickerdoodle cupcakes are made of! The cake itself is soft and tender and the seven minute frosting tastes like marshmallow fluff.
Yield: 14 cupcakes
Ingredients
For the cupcakes
  • 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
For the frosting
  • ¾ cup + 1 tbsp sugar
  • ⅓ cup water
  • 1 tbsp light corn syrup
  • 3 large egg whites, room temperature
Instructions
For the cupcakes
  1. Heat oven to 350F. Line 14 muffin cups with paper liners. Set aside.
  2. In a large bowl, whisk together the flours, baking powder, salt, and ½ tbsp cinnamon. Set aside.
  3. 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.
  4. 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.
For the frosting
  1. 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.
  2. 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.
  3. 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.
  4. Place frosting into a piping bag fitted with a large plain tip and pipe onto the cooled cupcakes.
  5. 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!

brown butter pumpkin cupcakes with caramel cream cheese frosting

Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Blueberry Lemon Cupcakes

maple cupcakes with maple cream cheese frosting

Maple Cupcakes with Maple Cream Cheese Frosting

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3 Responses to Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting

  1. Kate says:

    I’m not even joking, yesterday on my run I could swear I smelled snickerdoodles. Totally not possible for me to be smelling your cupcakes all the way on my side of the country, right?

  2. Pam says:

    Oh my! Seriously. Wow! I am such a huge snickerdoodle fan… bookmarked!

  3. Luna says:

    The frosting looks too beautiful to be true!

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