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Snickerdoodle Cupcakes and Giveaway!

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Snickerdoodle Cupcakes

This giveaway is CLOSED!

The Christmas season also means it’s baking season.  Whether you’re fulfilling a holiday tradition, whipping up something for your child’s school, or baking up a storm for a dessert spread at your Christmas party, even those who steer clear of the kitchen most of the year find themselves elbow deep in flour, sugar, and butter around the holidays.  You know you can always find tons of amazing desserts to liven up your holidays here on my blog that will be sure fire hits, but I wanted to make sure you have some baking supplies too.

So it’s time for another giveaway.  I exclusively use King Arthur flour products when baking.  They are of very high quality and produce amazing results.  One of my favorite products is their Unbleached Cake Flour.  It is the only cake flour that is unbleached.  I use it all the time to make cakes, cupcakes, muffins, and have even used it instead of all-purpose to great success when I find myself out of all-purpose (a true baking emergency!).  The end result is always light and fluffy, just what you want in a cake.  I was also pleasantly surprised at the high quality of their cupcake liners.  I’m super picky when it comes to cupcake liners (none made in China, thank you), but these are the nicest I have ever used.  They are sturdy and didn’t fade during baking.  In addition, they didn’t fall apart as I made sure there was not a single crumb of yummy cupcake left on my liner.  The snowflakes on them are also adorable; I much prefer snowflakes on cupcake liners than the ground outside.

Snickerdoodle Cupcakes

You need to know how to use the cake flour and liners, right?  How about Snickerdoodle Cupcakes?  You know I love Snickerdoodles with all their cinnamon-y goodness, and putting them into cupcake form sounded too good to be true.  Snickerdoodle cookies can move aside, these Snickerdoodle Cupcakes are fantastic.  They are light, fluffy, and moist with a fine crumb, but it is the complex and very prominent cinnamon flavor that impresses and makes them taste remarkably similar to the cookies.  The cinnamon flavor is allowed to shine, rounded out by vanilla.

Topped with my favorite marshmallow frosting and a sprinkling of cinnamon, these cupcakes are beauties that will impress all of your holiday guests.  Their individual serving size is also perfect for a party spread and what says Christmas more than cake, cinnamon, and marshmallow?  Perhaps a giveaway?

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Here are all the details.  One person will win one box of King Arthur Cake Flour and a package of snowflake cupcake liners.  To enter, answer the question: what’s your favorite kind of cupcake?

To earn additional entries:

Follow @piesandplots on Twitter.  Come back and let me know you’ve followed in an additional and entirely separate comment.

Like Pies and Plots on Facebook.  Come back and let me know you’ve liked me in an additional and entirely separate comment.

Follow Pies and Plots on Pinterest.  Come back and let me know you’ve followed in an additional and entirely separate comment.

Follow @piesandplots on Instagram.  Come back and let me know you’ve followed in an additional and entirely separate comment.

Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side.  Come back and let me know you’ve followed in an additional and entirely separate comment.

Important:  In order for each of your entries to count, you must leave entirely separate comments.  Meaning it is possible for the first six comments to all have been left by one person.  If you leave all of this information in one comment, you will only be entered in the giveaway one time.

The giveaway ends Sunday, December 9, 2012 at 11:59 pm EST.

The winner will be chosen via the Random Number Generator on random.org.  The winner will be notified by email and will have 24 hours to respond.  If the winner does not respond, a new winner will be chosen.

This giveaway is only open to US residents.

Disclaimer: I was provided with flour and cupcake liners for both my personal use and for the giveaway by King Arthur.

Good luck!

Snickerdoodle Cupcakes

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Snickerdoodle Cupcakes and Giveaway!

★★★★★

4.9 from 14 reviews
  • Total Time: 1 hour
  • Yield: 20 1x
Print Recipe

Ingredients

Scale

Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 ½ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons ground cinnamon, plus more for sprinkling
  • 2 sticks unsalted butter, room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 ¼ cups milk (I used almond milk)

Frosting

  • ½ cup water
  • 1 ½ cups granulated sugar
  • 2 tablespoons light corn syrup
  • 5 large egg whites
  • ½ plus 1/8 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Instructions

  1. Make the cupcakes. Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners. In a medium bowl, stir together flours, baking powder, salt, and cinnamon.
  2. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs 1 or 2 at a time and mix until once again light and fluffy. Mix in the vanilla. Alternately add the flour mixture and milk to the butter mixture. Add the flour in 3 installments and the milk in 2, beginning and ending with the flour. Mix until just combined.
  3. Using a regular sized ice cream scoop, scoop batter into prepared muffin pans. They should be almost all the way full. Bake for about 20 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. Cool completely in pan.
  4. Make the frosting. In a small saucepan, combine water, sugar, and corn syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture is clear. Once this happens, attach a candy thermometer, raise the heat to medium-high, and stop stirring. Allow the mixture to come to 240 degrees F on the candy thermometer.
  5. In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until frothy. Add the cream of tartar. Continue beating on medium-high until the egg whites form stiff peaks.
  6. When the egg whites have formed stiff peaks and the sugar mixture has reached 240, remove the syrup from the heat and turn the mixer to medium-low. Slowly and immediately begin drizzling the syrup into the egg whites, trying not to get it on the sides of the bowl. If the whites are done whipping before the syrup is done, turn them off until the syrup reaches 235, then turn them back on to make sure they are fluffy. If the syrup is done before the whites, turn the heat down or remove it from the heat for a minute or so.
  7. Once the syrup is drizzled into the whites, turn the mixer back up to medium-high and beat for about 7 minutes, until the bottom of the bowl is cool and the frosting is thick, glossy, and sticky.
  8. Assemble the cupcakes. Dollop frosting on each of the cupcakes and sprinkle with cinnamon. Cupcakes without frosting may be stored at room temperature for up to 2 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Frosting may be stored in the refrigerator for up to 3 days, covered tightly with plastic wrap. Do not assemble cupcakes until the day they are to be served.
  • Prep Time: 40 mins
  • Cook Time: 20 mins

 

Don’t Miss a Bite!

Comments

  5. Tamara says

    These look seriously amazing! My favorite cupcakes vary somewhat amongst several non-chocolate options, depending on my mood. Lately, it’s probably Just Baked’s toasted almond.

    Reply

    • Laura says

      It tastes even better than it looks, Kayle. I may or may not have eaten three heaping spoonfuls of leftover last night 😉

      Reply

  11. kristy @ the wicked noodle says

    THESE!! THESE are my favorite kind of cupcake!! Well…at least I assume they are even though I’ve never tried them. Snickerdoodles are probably my all-time favorite cookie which means I’m certain I’d love these cupcakes. And the frosting looks AMAZING!!

    Reply

    • Laura says

      Thanks, Kristy! I think these are my favorite cupcakes too. That frosting is good on pretty much everything. I can’t get enough of it.

      Reply

  12. kristy @ the wicked noodle says

    ps. I just followed you on Twitter although you don’t have to enter me. I just followed you because I like you 🙂 And the prize is fabulous (especially the cupcake liners!) – I just feel like I get so much being a fellow food blogger that you should give it to one of your loyal readers.

    xo

    Reply

    • Laura says

      Thank you! They are some of the best cupcakes I have made. And that marshmallow frosting is good on just about everything!

      Reply

  14. Debbie Eccard says

    Unbelievable…those look fantastic and that topping, WOW! I definitely think these would be a favorite! I also love red velvet.

    ★★★★★

    Reply

  22. Ruby @ The Ruby Red Apron says

    Those cupcakes…they look so beautiful and the marshmallow frosting looks amazing! I love snickerdoodles. And the name “snickerdoodle” is so cute!

    My favorite cupcakes would be carrot cake cupcakes with cream cheese frosting on top.

    Reply

    • Laura says

      Thank you so much, Sally! The frosting is my favorite thing I make. I put it on all kinds of baked goods. It is that good. Funfetti cupcakes sound great!

      Reply

    • Laura says

      I love caramel cupcakes. In fact I have a recipe for some here on my blog and they just might give these snickerdoodle cupcakes a run for their money.

      Reply

  44. Sydney @ Crepes of Wrath says

    King Arthur is really the best – I love their blog, too. I usually immediately throw any catalogs I get in the mail into the trash, but I always flip through theirs for inspiration. Love the marshmallow frosting on these – it looks sticky and delicious! My favorite cupcake? I’m not sure. I love Baked by Melissa in NYC – they make extra mini cupcakes, so you can have just a bite or two and be totally satisfied. Their cookie dough one is to die for!

    Reply

    • Laura says

      King Arthur is a great source of inspiration. The marshmallow frosting is insanely delicious. Mini cupcakes are so much fun because you can try different flavors.

      Reply

    • Laura says

      I hope you do make these, Jessica! Art will love them, as they taste just like snickerdoodles, but better. The cupcakes are super easy to make. The frosting takes a little work, but I know you can handle it, and it is the best frosting. You will love it!

      Reply

  52. Joanna says

    The cupcakes are great but the frosting is my favorite. I could eat it by the spoonfuls. Takes time to make but is so worth it.

    ★★★★★

    Reply

  54. Lendon says

    I’d have to say my favorite would be banana flavored cupcakes! These Snickerdoodle Cupcakes look good though.

    ★★★★

    Reply

  61. Kristy says

    Wow! Well, I wish I had a batch of these Snickerdoodle Cupcakes, cuz these would definately be my fave!!!! 🙂

    ★★★★★

    Reply

  62. Kelly says

    These look fantastic. Such a great treat for the holiday season. I will definately by making these for Christmas Eve. I am a huge fan of Red Velvet cupcakes…with cream cheese frosting of course! ❤

    Reply

    • Laura says

      Thanks, Averie 🙂 I love these cupcakes. They really do taste like snickerdoodles, but it’s the frosting that I can’t stop eating.

      Reply

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