Snickerdoodle Cupcakes with Marshmallow Frosting

Snickerdoodle Cupcake

“You must be little Whitsett,” is what I would hear walking down the halls of highschool my Freshman year. “Yes,” I would always reply with a question of how did they know, which was ultimately followed by a smirk or giggle and response of “Because y’all look like exactly alike!”

Thankfully, my big bro has always been the lovable, comedian type, so coming up through the ranks of NHS after him was welcoming in a way.

Because my big brother’s fave cookies are snickerdoodles, and his birthday is coming up, I wanted to make him something special. So I whipped a batch of snickerdoodle cupcakes for him. Because I had to ship them from Texas to North Dakota, he didn’t get the Marshmallow icing. But if you aren’t making these to ship off {just to ship off to your belly} whip up some marshmallow¬†frosting to top these fluffy bites of cinnamon-y goodness!

*See footnotes for alternate cupcake construction

Ingredients {for the cake}:
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
2 teaspoons vanilla
1 cup {2 sticks} butter
1 & 1/2 sugar
4 eggs
1 batch Marshmallow Frosting

For the Cinnamon Snickerdoodle Filling:
4 Tablespoons butter, melted
1 Tablespoon cinnamon
3/4 cups brown sugar

Preheat the oven to 350 degrees. Line two muffin pans with cupcake liners.
In a bowl combine flour, baking powder, cinnamon and salt and set aside. Combine milk and vanilla and set aside.
In a mixer fit with the paddle attachment combine butter and sugar until light and fluffy {about 5 minutes.} Add the eggs, one at a time until incorporated. Reduce the speed and add the dry ingredients alternately with the wet ingredients starting and ending with the dry ingredients.

To make the cinnamon snickerdoodle filling:
combine all ingredients to amicrowave safe bowl and heat for 30 seconds. Stir and heat for another 30 seconds or until butter has completely melted. Stir to thoroughly combine.

In each cupcake liner add about 1 Tablespoon of batter to come about 1/3 up the side of the liner. You may have to add the batter, then spread it out with the back of a spoon.

Snickerdoodle Cupcake2

Then, add about 1 teaspoon of the cinnamon snickerdoodle filling to each cupcake and spread out with a spoon.

Snickerdoodle Cupcake3

Then top each cupcake with about one more tablespoon of batter. spread to cover the filling.

Snickerdoodle Cupcake4

Bake in a 350 degree oven for 13-16 minutes. When cooled, top each cupcake with marshmallow frosting.

Snickerdoodle Cupcake5

*I made a second batch of these cupcake to test another method. It worked well and was possibly even a little easier.

Fill the cupcake liners with batter as usual, then top each with a teaspoon of the cinnamon snickerdoodle mixture and spread slightly. Bake as in previous recipe. They will bake normally and rise slightly more. The cinnamon topping spreads out to cover the top of the cupcake and is Mmmm, mmmm. good!


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