Chocolate Chip Snickerdoodle Cupcakes
Ingredients
1 ½ cups all purpose flour
1 ½ cups cake flour (if you don’t have it, you can use all purpose)
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon cinnamon
2 sticks unsalted butter, softened
1 ¾ cups white sugar
4 large eggs
1 tablespoon vanilla extract
1 ¼ cups milk
1/4 cup chocolate chips (If desired)
Directions
Preheat the oven to 400 degrees. Line muffin tins with cupcake liners or spray and set aside.
In a medium sized bowl sift together the flours, baking powder, salt, and cinnamon. Set aside.
In a bowl cream together the butter and sugar until fluffy. About 3-4 minutes.
Beat in the eggs one at a time, fully incorporating each egg after its addition.
Add the vanilla extract and mix.
Add 1/3 of the milk followed by 1/3 of the sifted flour mixture, mixing until just combine.
Repeat this process until all of your flour mix and milk are gone, and mixed until just combined.
Scoop your batter into the cupcake pan filling it almost all the way to the top.
Pop it into the oven and turn the heat down to 350 degrees.
Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and cool for five minutes before transferring to a cooling rack. Allow to fully cool before frosting.
For the frosting, cream together the butter and sugar.
Add the cinnamon, vanilla extract and confectioners sugar, mixing until just combined.
Slowly add the cream (or milk) until desired texture is reached.
Frost your cupcakes and enjoy!

Chocolate Chip Snickerdoodle Cupcakes


Ingredients

  • 1 ½ cups all purpose flour
  • 1 ½ cups cake flour (if you don’t have it, you can use all purpose)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 2 sticks unsalted butter, softened
  • 1 ¾ cups white sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 ¼ cups milk
  • 1/4 cup chocolate chips (If desired)

Directions

  1. Preheat the oven to 400 degrees. Line muffin tins with cupcake liners or spray and set aside.
  2. In a medium sized bowl sift together the flours, baking powder, salt, and cinnamon. Set aside.
  3. In a bowl cream together the butter and sugar until fluffy. About 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each egg after its addition.
  5. Add the vanilla extract and mix.
  6. Add 1/3 of the milk followed by 1/3 of the sifted flour mixture, mixing until just combine.
  7. Repeat this process until all of your flour mix and milk are gone, and mixed until just combined.
  8. Scoop your batter into the cupcake pan filling it almost all the way to the top.
  9. Pop it into the oven and turn the heat down to 350 degrees.
  10. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and cool for five minutes before transferring to a cooling rack. Allow to fully cool before frosting.
  12. For the frosting, cream together the butter and sugar.
  13. Add the cinnamon, vanilla extract and confectioners sugar, mixing until just combined.
  14. Slowly add the cream (or milk) until desired texture is reached.
  15. Frost your cupcakes and enjoy!
Chocolate Chip Snickerdoodle Cupcakes
Ingredients
1 ½ cups all purpose flour
1 ½ cups cake flour (if you don’t have it, you can use all purpose)
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon cinnamon
2 sticks unsalted butter, softened
1 ¾ cups white sugar
4 large eggs
1 tablespoon vanilla extract
1 ¼ cups milk
1/4 cup chocolate chips (If desired)
Directions
Preheat the oven to 400 degrees. Line muffin tins with cupcake liners or spray and set aside.
In a medium sized bowl sift together the flours, baking powder, salt, and cinnamon. Set aside.
In a bowl cream together the butter and sugar until fluffy. About 3-4 minutes.
Beat in the eggs one at a time, fully incorporating each egg after its addition.
Add the vanilla extract and mix.
Add 1/3 of the milk followed by 1/3 of the sifted flour mixture, mixing until just combine.
Repeat this process until all of your flour mix and milk are gone, and mixed until just combined.
Scoop your batter into the cupcake pan filling it almost all the way to the top.
Pop it into the oven and turn the heat down to 350 degrees.
Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and cool for five minutes before transferring to a cooling rack. Allow to fully cool before frosting.
For the frosting, cream together the butter and sugar.
Add the cinnamon, vanilla extract and confectioners sugar, mixing until just combined.
Slowly add the cream (or milk) until desired texture is reached.
Frost your cupcakes and enjoy!

Chocolate Chip Snickerdoodle Cupcakes


Ingredients

  • 1 ½ cups all purpose flour
  • 1 ½ cups cake flour (if you don’t have it, you can use all purpose)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 2 sticks unsalted butter, softened
  • 1 ¾ cups white sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 ¼ cups milk
  • 1/4 cup chocolate chips (If desired)

Directions

  1. Preheat the oven to 400 degrees. Line muffin tins with cupcake liners or spray and set aside.
  2. In a medium sized bowl sift together the flours, baking powder, salt, and cinnamon. Set aside.
  3. In a bowl cream together the butter and sugar until fluffy. About 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each egg after its addition.
  5. Add the vanilla extract and mix.
  6. Add 1/3 of the milk followed by 1/3 of the sifted flour mixture, mixing until just combine.
  7. Repeat this process until all of your flour mix and milk are gone, and mixed until just combined.
  8. Scoop your batter into the cupcake pan filling it almost all the way to the top.
  9. Pop it into the oven and turn the heat down to 350 degrees.
  10. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and cool for five minutes before transferring to a cooling rack. Allow to fully cool before frosting.
  12. For the frosting, cream together the butter and sugar.
  13. Add the cinnamon, vanilla extract and confectioners sugar, mixing until just combined.
  14. Slowly add the cream (or milk) until desired texture is reached.
  15. Frost your cupcakes and enjoy!

Notes:

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