For me, cinnamon is synonymous with comfort food. The aroma in the kitchen while I bake something with cinnamon makes me happy. The day I made these, it was a cold rainy morning, which called for something comforting. Also, I hadn’t baked in about two weeks – I was practically going through withdrawal.
This is a well-rounded cupcake. The buttery texture of a snickerdoodle melts in the mouth. The yellow cupcake balances the sweetness of the cinnamon and sugar of the cookie. The creamy feel of the cinnamon buttercream is a perfect compliment.
Here’s a snickerdoodle cupcake. I can’t deny that it is a little cumbersome to make because essentially you’re making two desserts and combining them.
First, I baked a batch of snickerdoodles (any recipe will do). I baked the cookies until they were done but still on the moist side – only 10 minutes. Then, I cut 12 cookies into quarters.
Second, I prepared cupcake batter (I used a regular yellow cake mix). I place a scoop of batter in each of 24 cupcake papers. Then I place 2 quarters of the snickerdoodle cookies in the cake batter. I covered the cookies completely with more batter. I baked the cupcakes for only 18 minutes.
I made a Wilton Buttercream frosting and mixed in 1 tsp of cinnamon. I decorated with a simple swirl. I was sure to add enough to support a cookie topper.
You should have 24 leftover pieces of cookies to top off the cupcakes.
And, as added bonus you’ll have more whole Snickerdoodle cookies to enjoy.