Tuesday, September 6, 2011


Last week, two of my friends here in the Bean Town had babies. Sweet precious little baby girls.

So, this weekend, when Amber & I were at the outlets, we might have stopped in a few baby stores. And we might have driven our husbands crazy.

But look at these adorable one-sies! And a very good deal, too. I had to talk myself out of getting a third one, just for "some day."

And no, I don't have the baby fever. Yet.

Anyways, I took dinner to the proud mommies & daddies tonight, along with the one-sies. And I couldn't bring cupcake one-sies without bringing actual cupcakes, right? Right.

So I made Snickerdoodle Cupcakes (from one of my favs Annie's Eats.) I wanted to make something fall-ish, but not pumpkin-ish. (I know, what's the deal? Just wait, pumpkin treats will make their appearance, I promise.)

These Snickerdoodle Cupcakes remind me exactly of the cookie. Light and fluffy and full of cinnamon-sugar flavor. I topped them with some homemade cream cheese frosting and a quarter of a snickerdoodle cookie.

Yes, a little time intensive, but definitely worth it. Because they turn out so cute! And delicious-tasting. Plus, you end up with extra cookies. Which taste just as good sandwiched around some extra cream cheese frosting. Not that I tried that or anything.

Snickerdoodle Cupcakes

  • For cupcakes
    • 1 ½ cups all-purpose flour
    • 1 ½ cups cake flour, (or 3 tbsp. cornstarch plus enough flour to make 1 1/2 cups total)
    • tbsp. baking powder
    • 1 tsp. salt
    • 1 tbsp. cinnamon
    • 1 cup butter, softened
    • 1 ¾ cups sugar
    • 4 eggs
    • 2 tsp. vanilla extract
    • 1 ¼ cups milk
  • Vanilla Cream Cheese Frosting
    • Snickerdoodle cookies
      • cinnamon-sugar


        Preheat oven to 350*F. Line cupcake tins with paper liners. In a small bowl, combine flours, baking powder, salt, and cinnamon; set aside.

        In large mixer bowl, beat butter and sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Add dry ingredients alternately with milk, starting and finishing with the dry ingredients.

        Scoop batter into prepared tins, filling about 3/4 full. Bake in 350*F oven for 18-20 minutes, until a toothpick inserted in center comes out clean. Let cool a few minutes in the pans; remove to wire rack to cool completely.

        Frost with vanilla cream cheese frosting, top with 1/4 of a snickerdoodle cookie, and sprinkle with cinnamon-sugar. Store in refrigerator.

        Source: Annie's Eats, taken from Martha Stewart


        Cecily @ www.rerunrunning.com said...

        These look so good I dont know if I should cry, or try to make them right this very second! Those are some intense cupcake making talents you've got there! I am making some tomorrow for a little girl bday party, but they won't be nearly this tasty-looking.

        Jessica @ rerunrunning said...

        Seriously agreed. You've got skills! I'm supposed to be throwing a baby shower in about two weeks... I wish I had you here to help me make cute cupcakes! I'd love to try these and when I do, I'll send you the pics and you'll probably get a good kick out of them... but I bet they'll still be super tasty!!!

        Sara said...

        Thanks guys! They're really easy to frost cute if you get a 1M swirl tip, just fill the bag with frosting and swirl it right on. These snickerdoodle ones, I just put the frosting in a ziploc, chopped off the corner, and swirled it on. Nothing too fancy! For sure send a pic!

        Rachel said...

        Thanks for the delicious food and cupcakes! We greatly appreciated it and it was perfect for the cool, Fall day! I think I may eat the leftovers for lunch today even. :-)

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