★ Tiny Chefs ★ Video Instruction & Recipe

Back to: Snickerdoodle Cupcakes with Cream Cheese Frosting

To learn how to make Snickerdoodle Cupcakes with Cream Cheese Frosting, follow along with Ms. Taco with the video below!

Snickerdoodle Cupcakes with Cream Cheese Frosting

Equipment

Measuring cups
Measuring spoons
Electric mixer
2 Muffin Tins
Paper Liners
Whisk
Mesh Strainer or Sifter
Rubber spatula
Large Mixing Bowl
Small Mixing Bowl
Cooling rack
Toothpicks
Oven mitts
Oven
Piping Bags and Pastry Tips (optional)

Ingredients

FOR THE CUPCAKES

3/4 cup all-purpose flour
3/4 cup cake flour not self-rising, sifted
1/2 tbsp baking powder
1/4 tsp salt
1/2 tbsp ground cinnamon plus 1/4 tbsp for dusting
1/2 cup unsalted butter 1 stick, room temperature
1 cup granulated sugar plus 1 tbsp for dusting
2 eggs large, room temperature
1 tsp pure vanilla extract
1/2 cup whole milk plus 2 tbsp

FOR THE CREAM CHEESE FROSTING

12 oz cream cheese 1 1/2 packages, room temperature
6 tbsp unsalted butter 3/4 stick, room temperature
1 tsp vanilla extract
1 cup confectioners’ sugar

Instructions

FOR THE CUPCAKES

Preheat oven to 350 degrees. Line standard muffin tins with paper liners
Sift together both flours, baking powder, salt and 1/2 tbsp cinnamon
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed
Beat in vanilla. Reduce speed to low
Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each
Divide batter evenly among lined cups, filling each 3/4 full
Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes
Transfer tins to wire racks to cool completely before removing cupcakes

FOR THE CREAM CHEESE CUPCAKES

In a chilled mixing bowl, combine the cream cheese, butter and vanilla
Beat with an electric mixer on low and then medium until well blended, light and fluffy
Gradually beat in the sugar and mix until thoroughly combined
Frost cupcakes with cream cheese frosting. Dust with cinnamon-sugar (1/4 tsp cinnamon and 1 tbsp sugar) for added sweetness!
Enjoy!

Notes

Take It Down A Notch – This recipe should be fun for a PreK or young Tiny Chef, and they should be able to handle the measuring and mixing with supervision. You may want to have your child mix the flour and milk additions with a wooden spoon to begin with as it can be messy with the mixer blowing flour everywhere. Finish off with the handheld mixer if needed. You can also purchase pre-made cream cheese frosting or simply sprinkle cupcakes with cinnamon sugar while still warm. Kick It Up A Notch – Like most straightforward baking recipes, this recipe will be easy for an older Tiny Chef to complete. You can use piping bags and tips and have your child fill pastry bags with the icing and practice different piping techniques.

Nutrition