Snickerdoodle Spice Cupcake Recipe

I love the Fall! The changing of the leaves, chai tea, sweaters, jeans and cute boots are all a few of my favorite things. Every year I try to hold onto Fall as long as possible. I am not ready for chilly weather or snow. I just want to enjoy the crisp mornings and a hot chai tea.

As we celebrate another Cupcake Saturday we are bringing you these delicious Snickerdoodle Spice Cupcake Recipe! Hello Yum!

For me Fall baking is all about the spice and yumminess. I have gone through more Pumpkin Pie Spice this month that I want to admit. I love using it in everything I can. 

Snickerdoodle Cupcake

Cupcake Ingredients:

2 3/4 C flour
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 C Crisco shortening
1 2/3 C sugar
5 egg whites, room temp
2 1/2 tsp vanilla
1 1/4 C whole milk

Frosting Ingredients:

4 C powdered sugar
1 C unsalted butter, room temp
1 tsp vanilla
4+ TBSP of heavy whipping cream

Cinnamon Sugar Ingredients:

1/4 + 2 TBSP C granulated sugar
1 TBSP cinnamon

Cupcake Directions:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer.
Add egg whites, one at a time, beating well after each addition.
Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove cupcakes from pans; place on cooling racks.
Cool completely, about 30 minutes.

Frosting Directions:

-Beat the butter and powder sugar until it is smooth and  creamy.
-Check to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mixing well.
-If ready scoop the  frosting  into the  pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Begin frosting the cupcake by working from the outer edge to the center of the cupcake.
-Sprinkle the cinnamon sugar on top of the frosted cupcake.

Cinnamon Sugar Directions:

-Using a food processor, process the sugar for 1-2 minutes.
-Mix the sugar and cinnamon together in a lidded jar.
-Shake before using each time.

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Snickerdoodle Spice Cupcake Recipe

Author: Tammilee

Ingredients

• Cupcake Ingredients:
• 2 3/4 C flour
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 C Crisco shortening
• 1 2/3 C sugar
• 5 egg whites room temp
• 2 1/2 tsp vanilla
• 1 1/4 C whole milk
• Frosting Ingredients:
• 4 C powdered sugar
• 1 C unsalted butter room temp
• 1 tsp vanilla
• 4 + TBSP of heavy whipping cream
• Cinnamon Sugar Ingredients:
• 1/4 + 2 TBSP C granulated sugar
• 1 TBSP cinnamon

Instructions

1. Cupcake Directions:
2. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
3. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
4. In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
5. Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer.
6. Add egg whites, one at a time, beating well after each addition.
7. Beat in 2 1/2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended.
8. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
9. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
10. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks.
11. Cool completely, about 30 minutes.
12. Frosting Directions:
13. -Beat the butter and powder sugar until it is smooth and creamy.
14. -Check to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
15. - Add more powder sugar 1/2 C at a time.... mixing well.
16. -If ready scoop the frosting into the pastry bag with a large tip.
17. -Twist the open end of the pastry bag to push the frosting to the tip.
18. -Begin frosting the cupcake by working from the outer edge to the center of the cupcake.
19. -Sprinkle the cinnamon sugar on top of the frosted cupcake.
20. Cinnamon Sugar Directions:
21. -Using a food processor, process the sugar for 1-2 minutes.
22. -Mix the sugar and cinnamon together in a lidded jar.
23. -Shake before using each time.

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