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Snickerdoodle Cupcakes: Cupcakes with a Surprise Inside

Ingredients

Snickerdoodle Cupcake Ingredients

  • 1 1/2 C granulated sugar divided
  • 1/2 C boiling water
  • 2 eggs separated
  • 2 1/4 C all-purpose flour
  • 1 T baking powder
  • 1 t salt
  • 1/2 C 1 stick butter, softened
  • 1 t vanilla
  • 1 C milk

Cinnamon Penuche Frosting Ingredients

  • 1/2 C butter
  • 1 C brown sugar packed
  • 1/4 C milk
  • 1 T ground cinnamon
  • 1 1/2 C sifted confectioners' sugar

Instructions

Snickerdoodle Cupcake Instructions

  1. Heat 1/2 C sugar in heavy 8-inch skillet over medium heat, stirring constantly, until sugar is melted and golden brown.
  2. Reduce heat to low.
  3. Gradually add boiling water into sugar mixture; continue cooking until sugar is dissolved, stirring constantly. You need to stir really quickly here to keep the sugar from glomming up.
  4. Beat egg whites in medium bowl at medium speed with electric mixer until soft peaks form.
  5. Gradually add 1/2 C granulated sugar, beating at high speed until stiff peaks form; set aside.
  6. Combine flour, baking powder and salt in medium bowl; set aside.
  7. Beat butter and remaining 1/2 C sugar in large bowl until light and fluffy.
  8. Beat in egg yolks and vanilla extract.
  9. Gradually add sugar syrup, mixing until well blended.
  10. Add dry ingredients to butter mixture alternately with milk, beating well after each addition.
  11. Fold in egg white mixture.
  12. Fill cupcake liners halfway full.
  13. You could pop these into the oven at 375 F for 20 minutes right now, but if you want the cookie baked into them, read the post.

Cinnamon Penuche Frosting Instructions

  1. In a saucepan, melt 1/2 C butter.
  2. Add the brown sugar.
  3. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
  4. Add the milk and cinnamon and bring to a boil, stirring constantly.
  5. Cool to lukewarm.
  6. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
  7. Beat until thick enough to spread. If too thick, add a little hot water.

Recipe Notes

See this post for more ideas to enhance this cupcake.