My family adores snickerdoodle cookies and when I came across the cookie recipe in cupcake form, I just had to try it. I have made it a few times now and each time I tried something a little bit different to try and please my own taste. The first time I followed Martha Stewart's cupcake recipe to a “T”, but chose not to try her seven minute frosting. I went with a whipped cinnamon frosting instead and it was amazing, but it still lacked something.
With this last attempt I think I finally found ‘the one’. I added a mascarpone/cinnamon filling (who doesn’t enjoy filling oozing out) and went with a cinnamon butter cream. I decided to adorn it with a miniature, chewy and adorable snickerdoodle cookie~ in my opinion the best of both worlds.
Adapted from Martha Stewart Snickerdoodle Cupcake Recipe
Ingredients
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, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
Cinnamon Butter cream Frosting, recipe follows
Cinnamon Mascarpone Filling, recipe follows
Directions
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.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Pipe frosting on each cupcake. Using a small, fine sieve, dust peaks with cinnamon-sugar and adorn with small cookie. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
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.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Pipe frosting on each cupcake. Using a small, fine sieve, dust peaks with cinnamon-sugar and adorn with small cookie. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
Cinnamon Butter cream Frosting
Ingredients
½ teaspoon ground cinnamon
½ cup butter softened
½ cup heavy cream
3 cups of confectioners’ sugar
1 teaspoon vanilla
Pinch of salt
Directions
In a small bowl mix cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.
Cinnamon Mascarpone Filling
Ingredients
8 oz. mascarpone cheese, room temp.
Big pinch of salt
½ cup of sifted confectioners’ sugar
2 tsp ground cinnamon
½ stick unsalted butter softened
¼ cup heavy cream
8 oz. mascarpone cheese, room temp.
Big pinch of salt
½ cup of sifted confectioners’ sugar
2 tsp ground cinnamon
½ stick unsalted butter softened
¼ cup heavy cream
Directions
Combine all ingredients and beat with an electric mixer or with stand mixer. Beat until well incorporated. To fill the cupcakes, all I did was cut out a hole in the tops of the cupcakes and with a pastry bag pipe in the filling. If you don’t have a pastry bag you can use a plastic zip lock bag and snip a small hole at one of the edges.
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| My second attempt |
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| Latest attempt |
YUM!!!!
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