Apr 3, 2011

Snickerdoodle Cupcakes with Marshmallow Frosting

Snickerdoodle Cupcakes!

As can be seen from the date of my last post, I’m afraid to report that my school and work completely took over every bit of free time this past month. Well that’s not completely true because I have spent LOTS of time in the kitchen as a much needed break from everything. So despite being absent for a month, I can say that I have some great new recipes to share! I decided that for the first post in quite some time it should be something more than a simple pasta dish or my favorite one pot wonders. Instead, I thought I should share something much sweeter: a cupcake!

Jordan gave me Martha Stewart’s cupcake book for Christmas (perhaps he was insinuating something and asking for more cupcakes) and I started to work my way through them. They have quickly become one of my favorite things to make/bake! However, my enthusiasm for cupcakes got the best of me and I ended up having way more cupcakes each week than anyone one  (two people counting Jordan) really needs. So I’ve sent Jordan to work with some and handed some off to my parents and there haven’t been any complaints! I get to try out new cupcakes and my friends and family win with a cupcake tasting!

I’ve always stuck to the yellow batter, chocolate frosting cupcakes from my birthday cake recipe I have on here. Sometimes I throw in chocolate chips for a twist. So, I wanted to start with a cupcake a little more unique and the result was a snickerdoodle cupcake! Delicious! The cupcake is soft, moist and has the perfect touch of cinnamon and sugar and then the frosting can’t be beat. It’s homemade marshmallow fluff! It takes a few extra minutes than my normal frosting, but it was beyond worth the extra mixing and waiting time!

Here’s everything you’ll need!


(Adapted from Martha Stewart Cupcakes. Makes 14 cupcakes.)

Cupcake Batter

  • 3/4 cup all purpose flour
  • 3/4 cup cake flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 tablespoon ground cinnamon
  • 1 stick unsalted butter, room temperature
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon milk


  • 3/4 cups plus 1 tablespoon granulated sugar
  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 3 large egg whites, room temperature

I know that’s a lot of ingredients but the list is more intimidating than the actual making of these cupcakes. Start by putting together the cupcake batter. (Preheat the oven to 350.) In a mixing bowl, sift together the dry ingredients: all purpose flour, cake flour, baking powder, salt and cinnamon. Use a separate bowl to cream together the butter and sugar. I used my electric mixer but you could also use a hand mixer. Once the butter and sugar are completely creamed, add the eggs one at a time, followed by the vanilla extract. You can now alternate between adding the milk and the dry ingredients. Add a third of the dry ingredients, followed by half of the milk, another third of the dry ingredients, last bit of milk and top it off with the last bit of dry ingredients. The alternating pattern really helps the batter stay smooth and it’s easier for all the ingredients to completely combine.

Snickerdoodle cupcake batter: wet and dry ingredients combined.

Because this made 14 cupcakes I had to use two standard muffin tins and rather than greasing the sides of the tin I used paper liners. Fill each cup about 3/4 of the way up with the cupcake batter.

Snickerdoodle cupcakes ready for the oven!

Bake the cupcakes for about 20 minutes and rotate them halfway through the baking time to help things bake a little more evenly. To be sure your cupcakes are done, just do the toothpick test and if the toothpick comes out from the center with a few crumbs or clean, they’re done!

Snickerdoodle cupcakes fresh from the oven!

You want to let your cupcakes completely cool before you start to add the frosting or else you will have a sloppy mess! If you’re making these for a special occasion you can also make the cupcake ahead of time and store them for up to 2 days in a container before you actually add the frosting. Helps keep things fresh!

Make sure to completely cool the cupcakes before adding the frosting!

All that these delicious little cupcakes need is some frosting! This is a little more labor intensive than my other chocolate frosting but in the end you essentially have homemade marshmallow fluff and what could be better than that! To start, combine 3/4 cup of granulated sugar, the water and corn syrup in a small saucepan. They said you needed a candy thermometer but I did not have one so Jordan made a makeshift one with our meat thermometer! It may not be proper, but it got the job done! You want to bring the mixture to a boil over medium heat and allow the sugar to completely dissolve. Let things continue to boil and resist the temptation to stir until this reaches 230 degrees.

While the syrup mixture heats up, you can work on the eggs. Because I was only using 3 egg whites, I opted to use my hand mixer to be sure I could really whisk the whites completely. You have to whisk these until they form soft peaks. This can take a few minutes and takes a little patience. Once you can form soft peaks, slowly add the tablespoon of sugar while you continue to mix. At this point, your syrup should have reached 230 degrees and you can slowly pour that into your bowl of egg whites and sugar; just let it pour down the side of the bowl so you can slowly mix it in. Now, just keep whisking things until your bowl cools down (feel the bottom) and you can form stiff peaks. After all the mixing and whisking it should taste like marshmallow!

Marshmallow Frosting!

With your frosting complete, all that is left is to add it to your cupcakes! You can use a knife to spread it on the top of the cupcake or you can use a simple cake frosting piping tip. I went for a wide frosting tip to make a swirly top but to be honest as long as the marshmallow frosting is on the top, it will taste delicious no matter what it looks like!

Snickerdoodle cupcakes with marshmallow frosting an all!

I can’t exactly say “That’s It!” for this recipe because I admit it requires a little bit more time than my normal desserts! For me though, it was the perfect study/work break and at the end I had a delicious dessert to show for it! The combination of cinnamon/sugar and marshmallow was so fantastic and for those that aren’t huge fans of chocolate for dessert, this is perfect for you! It almost reminds me of eating a cinnamon/sugar doughnut except there was no frying involved! I could list a bunch of occasions that these cupcakes would be perfect for, but in my opinion they are fantastic for any event or a just-craving-a-cupcake occasion! Hopefully you’ll enjoy them as much as we did! For now, that’s snickerdoodle cupcakes…in the shell of a nut!

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