I’ve always been kind of obsessed with snickerdoodles. And cupcakes. So, when I found a recipe on Pinterest for a combination of the two, you can imagine I was pretty jazzed. I made these on a whim as a pre-Thanksgiving experiment, and they were a BIG hit (I’m so glad the recipe made extra cookies, because those didn’t last one day in my house!)
On another note, this was the first time I had ever tried a sour cream frosting… and I’m not sure that I’ll ever try it again. While I thought the taste was good for these cupcakes, I was very disappointed that I couldn’t get it to pipe. It’s more of a glaze than a frosting. I tried a couple of different recipes, throwing a few away to try again and again,
My final version of sour cream frosting (recipe below) was the thickest and easiest to spread, but I still like my cupcakes to have a bit more height. I’m very curious how the recipe I used below was able to get it to look like it did in the picture from Pinterest that originally inspired me to make this recipe! I think if I made this recipe again, I’d use my cinnamon cream cheese frosting recipe instead, and it would be delicious! But anyway, these tasted great and it was a great learning experience.
Adapted from Sugary and Buttery
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 1 1/2cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 3/4 cup milk, room temperature
- 1/4 cup butter, softened
- 1/3 cup sour cream
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
To make the cookies:
Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
Place the softened butter in the bowl of an electric mixer and cream with the paddle attachment until smooth. Add sugar and beat until fluffy and light, scraping down sides of bowl as needed. Beat in the egg and vanilla and mix just until incorporated. Set aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients while running your mixer on low speed. Don’t overbeat! The dough will get thick and you might need to turn off your mixer and knead the dough until all ingredients are incorporated.
In a small bowl, mix cinnamon and sugar together. Roll the dough into 3/4-inch sized balls and coat them with the cinnamon-sugar mix. Place the balls on the baking sheet and bake for about 10 minutes or until lightly browned. Cool completely.
To make the cupcakes:
Preheat the oven to 350°F and line muffin pans with 12 paper liners.
Sift together flour, baking powder and cinnamon. Set aside. In your stand mixer with the paddle attachment, cream butter and sugar on medium high speed for about 2 minutes, then add the eggs, one at a time. Keep beating for another 2 minutes.
With your mixer running on low speed, add the flour mixture in three additions, alternating with the milk in two additions.
Fill baking cups about 3/4-full and bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.
To make the frosting:
Add butter to the bowl of an electric mixer. Cream until smooth. Add powdered sugar, sour cream and vanilla. Beat at medium speed for 2 minutes, or until smooth and fluffy.
To assemble, once cupcakes are cool, pipe or glaze with frosting, top with a cookie and decorate the top with a final dab of frosting. Sprinkle with leftover cinnamon-sugar if desired.
NOTE: This recipe makes way more cookies than you’ll need for the cupcakes. The original recipe I adapted was for mini-cupcakes, but I thought these would be better as large ones. Regardless, the cookies are also delicious on their own, so I recommend rather than trying to use 1/2 an egg, you just make extra