There’s no question about it. I am a frosting girl. The cake? Eh. It is just a vehicle for the frosting. Do not even get me started on whipped cream. Whipped cream is not a replacement for frosting unless you have shortcake and berries. I kid you not. I will be that person fighting for the corner piece of cake.
I found an article recently ranking the best cupcake bakeries in the nation, and one of the evaluation criteria was frosting to cupcake ratio. Sounds like my kind of rating. Wonder if I could participate in the taste testing?
As crazy as I am about frosting, I don’t find myself making cakes or cupcakes very often, and I am not really sure why other than my decorating skills leave some to be desired (and we all know I’d rather just eat the frosting with a spoon). Nonetheless, several days ago the hubby and I decided we were craving cupcakes, and I was off to find a recipe with ingredients we had around the house.
The recipe we chose? This snickerdoodle cupcake recipe on Annie’s Eats, although I swapped out the frosting for a simple vanilla buttercream from How Sweet It Is. I halved the recipe, and most of mine were baked into mini cupcakes (to maximize that cake:frosting ratio), although I made a few regular sized ones to use up the batter. If you make the full recipe, be prepared for quite a few cupcakes. Also, be sure not to fill the cups too full. Mine were a little too full, and the batter that overflowed while they were baking made a crusty edge around the top of the cupcake. My other tip would be not to refrigerate the frosting prior to topping the cupcakes or you may end up waiting for it to become pliable. One could chalk both of those up to user error
The result? I am thinking we need to make cupcakes more often. The cake recipe is pretty simple, but it really ends up tasting like a snickerdoodle. With the frosting? I’m sold. Enjoy!
Snickerdoodle Cupcakes with Vanilla Buttercream Frosting
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
2 sticks, unsalted butter, softened
1-3/4 cups sugar
4 large eggs
2 tsp. vanilla extract
1-1/4 cups vanilla almond milk
4 sticks of butter, softened
5 cups powdered sugar
2 Tbsp. vanilla extract
1-2 Tbsp. almond milk, if needed
For the cupcakes, preheat the oven to 350 degrees. Line the cupcake pan with cupcake liners. Combine the flours, baking powder, and cinnamon in a medium-sized bowl and mix until well combined. In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until the flour mixture is just incorporated.
Distribute the batter into each cupcake liner, filling each no more than 3/4 full. Bake until a toothpick inserted in the middle of the cupcake comes out clean. Approximately 8-10 minutes for mini cupcakes and 18-20 minutes for full-sized cupcakes. Allow the cupcakes to cool completely.
For the frosting, cream the butter in the bowl of an electronic mixer until lighter in color, smooth, and creamy. With the mixer on low speed, add the powdered sugar slowly. Gradually increase the mixer speed. Add the vanilla and beat the frosting for 2-3 minutes. The consistency of the frosting is easily adjusted. If the frosting is too thick, add the milk (a little at a time). If the frosting is too thin, add a little more powdered sugar. Use to frost the cupcakes once cool.