Seven Years of Sweet Treats on ‘My Baking Heart’!

by Jessica on June 8, 2015

Snickerdoodle Cupcakes with Brown Sugar Buttercream |

This year arrived with a loud crash and bang. With the flooding of a garage, trips to the ER, surgeries, post-op appointments, physical therapy and the passing of my grandmother Mango, I feel like I’ve seen better days. My life is a blessed one, most definitely, but hopefully 2015 is smooth sailing from here on out.

Because of the aforementioned, I let MBH’s seventh anniversary come and go. The result? I feel like a bad mom who didn’t celebrate their baby’s birthday. So, to alleviate a little of that guilt, I think it’s high time to indulge in a little cake. I originally made these for my nephew’s first birthday party and they were so good, that I had to make another batch just for this occasion. Warm and sweet, it’s like a big ol’ bear hug wrapped in a cupcake liner.

Happy Birthday, MBH!

Snickerdoodle Cupcakes with Brown Sugar Buttercream |

Snickerdoodle Cupcakes with Brown Sugar Buttercream

Yield: Approximately 24 cupcakes


    For the Cupcakes:
  • 1-1/2 c all-purpose flour
  • 1-1/2 c cake flour
  • 1 tbsp baking powder
  • 1/2 tsp Kosher salt
  • 1 tbsp ground cinnamon
  • 16 tbsp unsalted butter, at room temperature
  • 1-3/4 c granulated sugar
  • 4 lg eggs
  • 2 tsp pure vanilla extract
  • 1-1/4 c skim milk
  • For the Buttercream:
  • 12 tbsp unsalted butter, at room temperature
  • 1/3 c brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 3 c Confectioners' sugar
  • 3 tbsp half and half


For the Cupcakes:

Preheat oven to 325 degrees F and line two 12-cup muffin tins with paper liners. Sift together both flours, baking powder, salt and cinnamon; set aside.

Cream butter and sugar together until pale and fluffy. Add eggs, one at a time, then the vanilla extract. Alternating, add dry mixture then milk, in three batches. Bake cupcakes for 35 minutes, or until golden in color and a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely.

For the Buttercream:

Cream together butter, brown sugar and cinnamon. Alternating, add in Confectioners' sugar then half and half. Frost cooled cupcakes and serve!

Source: Always with Butter

Snickerdoodle Cupcakes with Brown Sugar Buttercream |


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{ 3 comments… read them below or add one }

1 Kaylah Burton June 9, 2015 at 2:12 pm

Happy Anniversary!! These cupcakes look absolutely delicious. Pinning now for cheat day ­čÖé



2 Kayte June 9, 2015 at 5:46 pm

Happy Anniversary, MBH. xo Nice cupcakes!


3 Itty BItty Foodies June 15, 2015 at 9:07 pm

i can see why these would have been a huge hit. I hope your year gets better.


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