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Snickerdoodle Cupcakes Recipe

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Snickerdoodle Cupcakes Recipe
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Snickerdoodle Cupcakes Recipe: With their tender and moist texture, these Snickerdoodle Cupcakes are a delightful twist on the traditional cookie. The cinnamon frosting that is used to top them is silky smooth and creamy, and it can be made in a short amount of time.

Snickerdoodle Cupcakes Recipe

Ingredients

Cupcakes

  •  cup (75 g) unsalted butter softened
  • 1 cup (200 g) granulated sugar
  • ¼ cup (60 ml) canola or vegetable oil¹
  • 2 large eggs room temperature preferred
  • 1 ½ teaspoons vanilla extract
  • 1 ⅔ cup (190 g) cake flour
  • ¾ teaspoon cream of tartar²
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  •  cup (158 ml) buttermilk room temperature preferred

Frosting

  • 4 oz (113 g) cream cheese softened (use full fat “brick-style”/not spreadable cream cheese)
  • ¾ cup (170 g) unsalted butter softened
  • 2 Tablespoons (25 g) light brown sugar firmly packed
  • 4 cups (500 g) powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon heavy cream or milk
  • ¼ teaspoon salt if needed

Instructions

Cupcakes

  • Prepare a cupcake tin with a capacity of 12 cupcakes by lining it with paper liners and preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Put aside for later.
  • Butter, sugar, and oil should be mixed together in a big basin, and then an electric mixer should be used to whip the mixture until it is fluffy, creamy, and thoroughly incorporated.
    Ingredients: ⅓ cup (75 g) of unsalted butter, 1 cup (200 g) of granulated sugar, and ¼ cup (60 ml) of either canola or vegetable oil
  • Mix thoroughly after adding the eggs and the vanilla essence. One and a half tablespoons of vanilla extract, two big eggs
  • You should combine the cake flour, cream of tartar, cinnamon, baking soda, and salt in a separate dish and whisk them together. With 190 grams of cake flour, 1 ⅔ cup, and ¾ teaspoon of cream of tartar,Half a teaspoon of ground cinnamon, half a teaspoon of baking soda, and half a teaspoon of salt
  • Now, using a hand-held stirring motion, add the dry ingredients and buttermilk to the butter mixture in alternating fashion, beginning and finishing with the dry ingredients. The dry ingredients are typically added in three parts, and the buttermilk is added in two parts. The batter should be fairly smooth and mixed, and you should avoid over-mixing it because doing so can cause the cupcakes to become dry. Stir the batter by hand using a spatula. One-third of a cup, or 158 milliliters, of buttermilk
  • Divide the batter evenly into the cupcake tin that has been prepared, and then transfer it to an oven that is preheated at 350 degrees Fahrenheit (175 degrees Celsius). Take the cupcakes out of the oven and bake them for seventeen minutes, or until a toothpick inserted in the middle of one of them comes out clean or (ideally) with wet crumbs.
  • Let the cupcakes cool for eight to ten minutes in the cupcake tin, and then carefully transfer them to a cooling rack so that they may cool completely. First, wait until the cupcakes have completely cooled down before applying the icing.

Frosting

  • Put the butter, cream cheese, and brown sugar into a large bowl, and then use an electric mixer to beat all of the ingredients together until they are glossy and smooth. Cream cheese weighing 4 ounces (113 grams), ½ cup (170 grams) of unsalted butter, and 2 tablespoons (25 grams) of light brown sugar
  • Using a mixer set to a moderate speed, gradually add powdered sugar until it is completely incorporated. 500 grams of powdered sugar, or four cups
  • Scatter the contents of the bowl, including the sides and the bottom, and then mix in the vanilla extract and cinnamon. cinnamon powder, one teaspoon, and vanilla extract, one teaspoon together
  • Put in the heavy cream, and then gradually turn the speed up to high. Use a high-speed mixer for fifteen seconds, until the frosting is completely smooth and fluffy. In order to reduce the sweetness of the frosting, it is recommended to taste-test it and add ¼ teaspoon of salt if it is required. One tablespoon of heavy cream or milk, quarter of a teaspoon of salt
  • When the cupcakes have cooled, spread or pipe icing over them.

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