Wednesday, October 29, 2014

Pumpkin Snickerdoodle Cupcakes

What happens when you fuse a snickerdoodle and a pumpkin cupcake?  A pumpkin snickerdoodle cupcake happens - that's what. 

A moist, cinnamon spiced pumpkin cupcake brushed with melted butter, dipped in a cinnamon sugar coating, topped with whipped cream cheese icing and a crunchy snickerdoodle cookie - now that's what I call Fall cupcake perfection.

It just doesn't get any more perfect than this.

Pumpkin Snickerdoodle Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup pumpkin

Combine flours, baking powder, salt and cinnamon in a bowl.

Beat butter and sugar together until light and fluffy.  Add eggs, one at a time.  Add vanilla.

Add dry ingredients, alternating with pumpkin. 

Scoop batter into muffin cups and bake 25 minutes at 350.  (For jumbo size cupcakes.)

Melt 2 Tablespoons butter in a small bowl.  Combine 2 Tablespoons sugar and 1 Tablespoon cinnamon in a small bowl.

Brush the top of each cupcake with butter and then dip in cinnamon sugar.

 These really are good - just like this.  You can stop here OR add a swirl of cinnamon cream cheese frosting and a mini snickerdoodle cookie if you like. 

The epitome of Fall in a cupcake!  Enjoy!


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