Snickerdoodle Cupcakes!

taken from Martha Stewart's Cupcakes
guest post from IN Baker!

1 ½ cups all-purpose flour
1 ½ cups cake flour (not self-raising), sifted
1 tbsp baking powder
½ tsp salt
1 tbsp ground cinnamon, plus ½ tsp for dusting
1 cup (2 sticks) unsalted butter, room temp
1 ¾ cups sugar, plus 2 tbsp for dusting
4 large eggs, room temp
2 tsp pure vanilla extract
1 ¼ cups milk

  1. Pre-heat oven to 350*F (180*C)
  2. Sift together both flours, baking powder, salt and 1 tbsp cinnamon
  3. Cream butter and sugar until pale and fluffy.
  4. Add Eggs one at a time and beat in vanilla
  5. Reduce speed and add flour mixture in three batches, alternating with 2 batches of milk, beat until combined after each
  6. Fill your lined muffin tins ¾ full, bake, rotating tins halfway through, until a cake tester (toothpick) comes out clean about 20 minutes.
  7. Transfer tins to wire rack and cool completely before removing cupcakes. They can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
Seven-Minute Frosting

1 ½ cups plus 2 tbsp sugar
2/3 cup water
2 tbsp light corn syrup
6 large egg whites, room temp

  1. Combine 1 ½ cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230*F.
  2. Meanwhile whisk egg whites (medium-high speed) until soft peaks form. While whisking, add remaining 2 tbsp of sugar, beating to combine.
  3. As soon as sugar syrup reaches 230*F, remove from heat. With mixer on medium-low speed, pour syrup down side of the bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool, (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately (frosting will harden quickly have your piping bag ready!!)
To finish off your cupcakes combine your remaining ½ tsp cinnamon and 2 tbsp sugar (from cupcake ingredients) Using a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A), pipe frosting on each cupcake: hold bag over cupcake with tip just above top, 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 temp until ready to serve.

soft peaks forming the right way!

finished frosting!

soft peaks not forming

bad frosting *
*When making the seven minute frosting I got a tiny tiny bit of egg yolk in the mix. Not a good thing! The frosting wouldn't form at all.

My kids love Snickerdoodles aka Stinkerdoodles so when I got Martha Stewart's Cupcakes and saw this recipe I just had to make them!! ~IN Baker
looks just like in the book!
shared on Hooiser Homemade (button on side bar)


  1. Hey there! Your recipes sound great. Will have to try the snickerdoodle cupcakes. Love the cookies.
    Found you on Susannah Conway's August Break 2011. My entry today is #688.
    Does IN in IN Baker stand for Indiana? That's my location, southern part.
    Take care!

  2. Hi! IN does stand for Indiana! My sister lives there and she guest posts for me a lot!! I love snicker doodles too!
    Big fan of Susannah Conway's blog, will go check you out! x

  3. These look delicious. Stopping by from Dee's blog hop.

  4. Snickerdoodles are a favorite in our house! That frosting looks amazing!
    Thanks for sharing on Cupcake Tuesday!


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