Ginger And Oregano

Kitchen Adventures in the Land of Cheese

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

2 Comments

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We have some very exciting news to share here at Ginger and Oregano… There will soon be an addition to our family! That’s right, the hubby and I are expecting! We are so super excited (and nervous. And scared. And elated. And just about every other feeling under the sun). I’m due in early March, which seems like forever away, but I know it’ll be here before I know it.

Although I haven’t really had any weird food cravings since becoming pregnant, I have had some weird food aversions. One of the strangest ones is my complete disgust with the idea of eating eggs, which is really weird since I usually love eggs. I used to make myself a breakfast sandwich almost every morning, and now? Blech.

With my aversion to eggs, I’ve had to find alternative breakfast options and my go-to lately has been cereal. I don’t know why, but I can’t get enough of the stuff. My hands-down favorite right now is Cinnamon Toast Crunch. You guys, I buy a family sized box every time I go to the grocery store and that sucker’s gone in a matter of days. It’s basically just cinnamon and sugar sprinkled on top of milk… obviously super healthy. But I seriously don’t care. I could eat that crap for breakfast, lunch, and dinner.

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Unfortunately for me, I haven’t been to the grocery store for a couple of weeks, which means I’ve been without my beloved Cinnamon Toast Crunch for far too long. To try to satiate my craving, I whipped up a batch of these amazing snickerdoodle cupcakes last night.

These cupcakes, you guys… they’re fantastic (assuming you’re not my husband and you don’t have some weird hatred for cinnamon). They are so light and fluffy and moist (sorry if you hate that word, but it’s truly the only word that can describe them).

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And the frosting? Oh my holy goodness. Wait until you taste this frosting. Cream cheese frosting is totally the best of the frostings, in my opinion. The tanginess from the cream cheese that’s offset with the sweetness of the powdered sugar is TO DIE FOR (Btw, spell check is trying to tell me that tanginess isn’t a word, but it SO totally is. I’m right spell check. You’re wrong). And then mix some more cinnamon into the frosting? And then sprinkle on some more cinnamon and sugar? It’s like a snickerdoodle-lover’s dream.

Damn, now I want another cupcake. Oh well. I’m pregnant, so I get to eat whatever I want, right? Another cupcake coming right up!

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Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Servings: 24 cupcakes

For the cupcakes:

  • 2 3/4 cups flour
  • 1 tbsp cinnamon
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup vegetable shortening (like Crisco)
  • 1 2/3 cups sugar
  • 5 egg whites
  • 2 1/2 tsp vanilla
  • 1 1/4 cup milk

 

For the cinnamon cream cheese frosting:

  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • Cinnamon/sugar blend (I cheated and used a pre-mixed store-bought blend that I found in my cupboard, but you could easily make your own)

 

  1. Preheat oven to 350. Line two muffin tins with cupcake liners and set aside.
  2. In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat shortening on medium speed until smooth, about 1 minute. Gradually add sugar, about 1/3 cup at a time, mixing well after each addition. Continue beating and add egg whites, one at a time, to mixture, mixing well after each addition. Beat in vanilla. Reduce mixer speed to low and alternate beating in flour mixture and milk, about 1/2 cup at a time. Beat until ingredients are just combined.
  4. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cupcakes to cool in muffin tins for 5 minutes, then move to a wire rack to finish cooling.
  5. While cupcakes are cooling, make frosting. In a medium bowl using a hand mixer, cream together cream cheese and butter until smooth. Gradually beat in powdered sugar, 1/2 cup at a time. Beat in vanilla, then cinnamon. Frost cupcakes and sprinkle cinnamon/sugar blend on top.

 

Inspired by: Six Sisters Stuff

Author: gingerandoregano

Wife. Nurse. Soon-to-be mother. Lover of all things pasta. Ginger.

2 thoughts on “Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

  1. Pingback: Caramel Apple Pie | Ginger And Oregano

  2. Pingback: Easy Caramel Cupcakes with Chocolate Syrup Frosting – Ginger And Oregano

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