Snickerdoodle Cupcakes with Brown Sugar Buttercream
Tender spiced cupcakes with cinnamon and nutmeg, topped with whipped brown sugar buttercream piped into tall peaks and finished with a cinnamon sprinkle. The frosting is beaten until pale and fluffy, creating an airy contrast to the moist cake layers.
Ingredients
- ¾ cup all purpose flour
- ¾ cup cake flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 6 tablespoons butter, softened
- 3 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 1 ½ cups powdered sugar
- 1 ½ tablespoon heavy whipping cream
Instructions
- 1
Heat oven to 350 degrees and line muffin tin with cupcake liners.
- 2
Sift both flours, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
- 3
In a large bowl, cream softened butter and sugar on medium speed with an electric mixer until light and fluffy.
- 4
Add eggs one at a time, mixing until well incorporated and scraping bowl sides as needed.
- 5
Add vanilla extract.
- 6
Alternate adding dry mixture and milk in 3 batches on medium-low speed, starting with flour and ending with flour.
- 7
Divide batter evenly into cupcake liners, filling each two thirds full.
- 8
Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- 9
Cool on wire rack.
- 10
Whip softened butter with an electric mixer for 5-8 minutes on medium speed until pale and creamy.
- 11
Add brown sugar, cinnamon and powdered sugar.
- 12
Mix on low speed for 1 minute, then on medium speed for 5 minutes until very light and fluffy.
- 13
Scoop frosting into a pastry bag fitted with an extra large plain tip.
- 14
Pipe frosting onto each cooled cupcake by holding bag just above top and squeezing to create a puff, then releasing pressure and pulling up to form a peak.
- 15
Garnish with a sprinkle of cinnamon.
Tips
Scrape bowl sides frequently when creaming butter and sugar to ensure even incorporation.
Do not overfill cupcake liners; two thirds full prevents overflow during baking.
Whip butter for the full 5-8 minutes to achieve pale, creamy texture before adding other frosting ingredients.
Frost cupcakes the same day they will be served for best texture and taste.
Good to Know
Cupcakes can be stored up to 2 days at room temperature or frozen up to 2 months in airtight containers. Frosted cupcakes are best eaten the day they are frosted; keep at room temperature until serving.
Baked, unfrosted cupcakes can be frozen up to 2 months in airtight containers. Thaw before frosting.
Serve frosted cupcakes at room temperature.
Common Mistakes
Do not underfill or overfill cupcake liners; two thirds full prevents overflow and ensures even baking.
Do not skip the 5-8 minute butter whipping step; insufficiently beaten butter will result in dense frosting.
Do not frost cupcakes more than one day ahead; frosting texture degrades with storage.