Mini Snickerdoodle Cupcakes

Written by on in Cupcakes
Jump to Recipe Print Recipe

If you’re a fan of the classic flavors of a snickerdoodle cookie, then you are going to love these Mini Snickerdoodle Cupcakes. The moist and tender cupcake is swirled with a sweet cinnamon sugar then topped with a smooth and creamy cinnamon buttercream frosting and a bite sized snickerdoodle cookie, giving you the best of both a tender cupcake and a chewy cookie all in one bite.

Why You Will Love These Cupcakes

  • Taste: These cupcakes are loaded with the classic flavors of a snickerdoodle cookie, like warm cinnamon and sweet sugar combined together in just the right amount to create the perfect bite.
  • Ease: These cupcakes come together pretty quickly and being that they are mini, they cook in no time. As for the mini snickerdoodle cookie, I like to make them in advance so that they are ready when I need them.
  • Texture: One bite into these cupcakes and you will be in love. The cupcake is so moist and tender while the cinnamon buttercream frosting is smooth and silky and the chewiness from the mini cookie gives you a great combination of textures.

Disclaimer:

As an Amazon Associate I earn from qualified purchases.

What you Need To Make These Cupcakes

Equipment:

  • Mini Cupcake Baking Pan: To make mini Cupcake’s, you will need a mini cupcake baking pan. I like one that is non stick and sturdy.
  • Mini Cupcake Liners: Lining the mini cupcake baking pan with mini cupcake liners will allow for easy clean up. The liners also serve as a vessel for serving.
  • Mixing Bowls: The perfect way to prepare your cupcakes. I like a variety of sizes to accommodate what I am doing.
  • Hand Mixer: A hand mixer allows you to mix your ingredients with ease
  • Large Piping Bag: I like to use a large disposable piping bag fitted with an Open Star Tip to frost the cupcakes.

Ingredients:

  • All Purpose Flour: Works great for this recipe.
  • Baking Powder & Baking Soda: These are leavening agents, which will give your cupcakes rise and make them soft and fluffy.
  • Granulated Sugar: Will not only add sweetness but will also add to the texture of the cupcake.
  • Butter: I always opt for unsalted butter so that I can control the amount of salt in my recipes.
  • Eggs: Room temperature eggs will blend into your ingredients easier.
  • Yogurt: A plain greek full fat or low fat yogurt works best.
  • Milk: Full fat or 2%.
  • Ground Cinnamon: Will add a warm spicy flavor.
  • Salt: A pinch of salt in sweet recipes, will enhance there flavors.
  • Vanilla Extract: I always opt for a pure vanilla extract rather than an imatation vanilla extract.
  • Powdered Sugar: Used for the frosting because it dissolves easily into the other ingredients and gives your frosting a light and creamy consistency.

Decorating Your Cupcakes

Frosting your cupcakes with a swirl of Cinnamon Buttercream Frosting is perfect on its own, but I like to top my mini cupcakes with a mini Snickerdoodle Cookie as well. It describes the flavor of the cupcake and also will add a bit of chewiness. This step is completely optional, but so well worth doing. I like to make a batch a day or two before I make my cupcakes and leave them in an air tight container in the refrigerator so that they are ready when it’s time to decorate my cupcakes.

Snickerdoodle Cookies:

Ingredients:

  • 3 Cups all purpose flour
  • 1 Teaspoon baking soda
  • 2 Teaspoons cream of tartar
  • 2 Teaspoons ground cinnamon
  • 1/2 Teaspoon salt
  • 1 Cup unsalted butter
  • 1 1/4 Cup granulated sugar
  • 1 Egg + 1 egg yolk at room temperature
  • 2 Teaspoon pure vanilla extract

For The Cinnamon Sugar:

  • 1/3 Cup granulated sugar
  • 1 1/2 Teaspoons ground cinnamon

Directions:

  1. Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
  2. Make your topping by combining your granulated sugar and cinnamon in a small bowl and whisk until incorporated. Set to the side.
  3. To a large mixing bowl, whisk together the flour, baking soda, cream of tartar and salt until combined. Set to the side.
  4. To the bowl of a stand mixer fitted with a paddle attachment, Beat the softened butter and granulated sugar together until smooth. Add the egg, egg yolk and vanilla extract and continue beating until combined, scraping down the sides of the bowl with a rubber spatula if needed.
  5. Add the dry ingredients to the wet ingredients and continue mixing until incorporated. Scoop out about a teaspoon of cookie dough and roll it into a smooth ball. Coat the ball in the prepared cinnamon sugar and place on the prepared baking sheet, 2” apart. Place in the preheated oven and bake for 7 to 8 minutes or until cookies have puffed up and edges are set. Remove from oven and allow to cool completely on a wire rack.
  6. Once cooled store in an air tight container in the refrigerator until ready to use.

Other Mini Cupcakes

Mini Snickerdoodle Cupcakes
Pin
Print

Mini Snickerdoodle Cupcakes

Recipe by BrendaCourse: Dessert

A Moist and tender cupcake topped with cinnamon buttercream frosting and decorated with a mini chewy cookie. All flavored with the great taste of snickerdoodle cookies.

Ingredients

  • For The Cupcake

  • 1 2/3 Cup All Purpose Flour

  • 1 Teaspoon baking powder

  • 1/4 Teaspoon baking soda

  • 1/4 Teaspoon salt

  • 1/2 Cup (1 stick) unsalted butter, melted and cooled

  • 1 Cup Granulated Sugar

  • 1 Egg at room temperature

  • 1/4 Cup plain greek yogurt, full fat or reduced fat

  • 3/4 Cup full fat or 2 % milk

  • 1 Tablespoon Pure Vanilla Extract

  • For The Cinnamon Sugar

  • 1/3 Cup granulated sugar

  • 2 Teaspoons Ground Cinnamon

  • For The Cinnamon Buttercream Frosting

  • 1 Cup unsalted butter at room temperature

  • 3-4 Cups Powdered Sugar

  • 1 Tablespoon ground cinnamon

  • 2 Teaspoons pure vanilla extract

  • Pinch of salt

  • 1-2 Tablespoons full fat milk

  • For Decorating

  • Mini Snickerdoodle Cookies, recipe above.

Directions

  • For The Cinnamon Sugar
  • To make the cinnamon sugar, whisk the 1/3 Cup of granulated sugar together with the two teaspoons of cinnamon until combined. Set to the side.
  • For The Cupcakes:
  • Preheat the oven to 350º. Line a Mini Cupcake Tray with Mini Cupcake Liners and set to the side.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt until combined. Set to the side.
  • To a separate large mixing bowl, using a hand mixer, beat the butter and the 1 cup of granulated sugar until combined. Add the egg, greek yogurt, milk and pure vanilla extract until completely combined. Add the dry ingredients and beat on low until incorporated.
  • Add 1 heaping tablespoon of batter to each cupcake liner. Top with 1/2 teaspoon of cinnamon sugar. Once again repeat this by placing 1 heaping tablespoon of batter into each cupcake liner and top with 1/2 teaspoon of cinnamon sugar. Swirl batter using a toothpick and place in the preheated oven and bake for 12 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire cooling rack.
  • For The Frosting
  • While the cupcakes are cooling, you can make your frosting. To the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth. Turn off the mixer and add the powdered sugar and ground cinnamon and beat on low until combined. Add the vanilla extract and the milk and continue beating until smooth and creamy.
  • To Assemble The Cupcakes:
  • Place frosting in a Large Piping Bag fitted with an Open Star Tip. Pipe a small swirl on top of each cooled cupcake. If using, press a small snickerdoodle cookie into the frosting of each cupcake to decorate. Then serve.
  • Enjoy