Brown Butter Snickerdoodle Cupcakes

Homemade snickerdoodle cupcakes made with brown butter, vanilla and more fresh ingredients.

Brown Butter Snickerdoodle Cupcakes

These Brown Butter Snickerdoodle Cupcakes are the perfect treat for any time of the year.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 25

Total Time 1 5

Servings cupcakes

Calories 538kcal

Author Ashley C.

Ingredients

For the Cinnamon-Sugar

3 tablespoons Nielsen Massey Madagascar Bourbon Pure Vanilla Sugar or granulated sugar
2 teaspoons ground cinnamon

For the Snickerdoodle Cupcakes

1 2/3 cups all-purpose flour (200g)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter softened (114g)
1/2 cup granulated sugar (100g)
1/4 cup light brown sugar (56g)
1 large egg yolk
3 large egg whites whisked
1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
1/2 cup vanilla Greek yogurt (140g)
1/2 cup milk room temperature (120g)

For the Buttercream Frosting

1 cup unsalted butter softened (224g)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
4 cups powdered sugar sifted (480g)
4 to 6 tablespoons heavy cream (60-90ml)

Instructions

Whisk 3 tablespoons granulated sugar and 2 teaspoons cinnamon together in a small bowl; set aside.
To make the snickerdoodle cupcakes, preheat oven to 400° F. Line a 12-cup muffin pan with paper liners and set aside.
Combine the flour, cinnamon, baking powder, salt, and baking soda in a medium bowl; whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolk and egg whites separately, mixing well after each addition. Add vanilla and blend.
Add milk and Greek yogurt in a liquid measuring cup and whisk to combine.
On low speed, alternate adding dry ingredients and yogurt/milk in three additions, beginning and ending with the dry ingredients. Beat just until incorporated.
Divide the batter evenly between the prepared cupcake liners, filling each 2/3 full.
Sprinkle the tops of each cupcake batter with about ½ teaspoon of cinnamon-sugar mixture, reserving the remainder.
Bake for 5 minutes, then reduce heat to 350º F and bake an additional 8 to 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes, then transfer to a wire rack to cool completely.
To make the brown butter buttercream frosting, melt butter in a small saucepan over medium heat, stirring frequently, 8 to 10 minutes until golden brown and fragrant.
Remove from heat and whisk in the vanilla bean paste. Allow to cool for 10 minutes, then transfer to a small heatproof bowl. Refrigerate at least 1 hour, or until firm but not hard.
Place cold browned butter to a large mixing bowl and beat on medium speed until creamy.
Add powdered sugar ½ cup at a time until incorporated. Drizzle in heavy cream and beat until light and fluffy, adding more if needed to achieve desired consistency.
Fill a piping bag with butter cream and swirl onto cooled cupcakes. Sprinkle tops of cupcakes with remaining cinnamon sugar.

Video

Notes

We use a large open star tip or closed star tip for piping.
We recommend storing these cupcakes in the refrigerator for up to 3 days. Remove from the refrigerator and place at room temperature for 30 minutes before serving.

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