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Snickerdoodle Cupcakes with Cream Cheese Frosting

Last week was not my week. First I find out there are lice at the daycare (thank goodness Miss M didn’t catch them), then Tuesday morning my daughter wakes up with a stomach bug. By Thursday she was feeling better so I figure we’ll go buy her some new winter gear. I take her and the stroller outside and close the door, then reach for my keys. They’re not there so go to open the door. It won’t open. Last summer when I had my new fridge delivered the guys had to remove my door and my deadbolt latch has been sticking ever since. I guess with the cold it’s gotten even worst. I was locked out in below freezing temperatures. I try everything to open that door but it was right and truly locked, so I head out shopping. Before dinner I make it back home and try one more time to get it open. Nothing. So I go to the only neighbour that I know has a husband and ring the doorbell and ask for help. The husband can’t open the door either so I end up having to call a locksmith. $116 later I finally get back in.

As a thank-you to the neighbours I decided to bake some cupcakes! I don’t know a single person that doesn’t love cinnamon rolls or cupcakes so combining the two should do the trick. Reading through the comments at I saw many people recommend a couple of tablespoons of milk and sour cream. I didn’t have any sour cream on hand but I did add the milk. This cupcake does get a little dry if you’re not careful. Do not overbake! And instead of the 7 minute frosting Martha recommends, I made cream cheese icing instead. These definitely remind me of a cinnamon bun and are great to make when you don’t want to go through the time consuming process of making a yeast dough. 



Snickerdoodle Cupcakes

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


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. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Martha Stewart Cupcakes

Cream Cheese Icing

1 pkg cream cheese at room temperature

1/2 cup butter at room temperature

2 cups of icing sugar

1/2 tsp vanilla

Cream together the butter, cream cheese and vanilla. Add the icing sugar 1/2 cup at a time and beat until smooth.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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