Apple Snickerdoodle Cupcakes are a delightful twist on traditional favorites. Combining the warmth of snickerdoodle cookies with the juicy sweetness of apples, these cupcakes offer a perfect blend of flavors. Topped with creamy frosting and a sprinkle of cinnamon sugar, they are sure to impress anyone who takes a bite.
Why Make This Recipe
These cupcakes are a fun and creative way to enjoy the classic snickerdoodle flavor in a new form. They’re perfect for fall gatherings, birthday parties, or just a sweet treat at home. Plus, the use of apple butter adds a unique taste that sets them apart from regular cupcakes. You’ll love how easy they are to make and how delicious they turn out.
How to Make Apple Snickerdoodle Cupcakes
Ingredients:
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream
- 1/4 tsp vanilla extract
- 3 egg whites
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp (97g) apple butter
- 2 tbsp (30ml) milk
- 1 1/2 tbsp ground cinnamon
- 1/4 cup (52g) sugar
- 1/2 cup (112g) butter
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- 4 tbsp (65g) apple butter
- Apple chips or mini snickerdoodles, optional
Directions:
- Preheat your oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 3-4 minutes.
- Mix in the sour cream and vanilla extract until well combined.
- Gradually add the egg whites in two batches, mixing well after each addition. Scrape down the bowl to ensure all ingredients are mixed.
- In a separate bowl, combine the flour, baking powder, and salt. Set this mixture aside. In a small cup, mix the apple butter and milk together.
- Add half of the dry ingredients to the batter and mix well. Then, pour in the apple butter mixture and mix until combined. Add the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
- In a small bowl, mix the cinnamon and sugar together.
- To fill the cupcake liners, add slightly less than a tablespoon of batter. Sprinkle a layer of cinnamon sugar on top. Add more batter, followed by another layer of cinnamon sugar. Finish by adding enough batter so the liners are filled about halfway.
- Bake for 17-19 minutes, or until a toothpick comes out with a few crumbs. Allow the cupcakes to cool on a rack.
- For the frosting, beat together the butter and shortening until smooth. Gradually add half of the powdered sugar along with the apple butter, mixing well. Add the remaining powdered sugar until the frosting is smooth.
- Pipe the frosting onto the cooled cupcakes using your favorite piping tip. Sprinkle some of the leftover cinnamon sugar on top, and if desired, add apple chips or mini snickerdoodles for a fun garnish.
How to Serve Apple Snickerdoodle Cupcakes
These cupcakes are best served fresh, but they can also be served at room temperature. Enjoy them as a dessert or as a special snack alongside tea or coffee. They are perfect for celebrating special moments or simply for enjoying a cozy afternoon.
How to Store Apple Snickerdoodle Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months. Just make sure to wrap them well to maintain their moisture.
Tips to Make Apple Snickerdoodle Cupcakes
- For an extra kick of apple flavor, add chopped apples to the batter.
- If you have time, let the cupcakes cool completely before frosting for the best results.
- Experiment with different frostings, like cream cheese frosting, for a different flavor profile.
Variation
You could make a gluten-free version of these cupcakes by substituting the all-purpose flour with a gluten-free flour blend. This way, everyone can enjoy this delicious treat!
FAQs
1. Can I use regular apples instead of apple butter?
Yes, you can use pureed apples, but apple butter gives a richer flavor.
2. Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day in advance and frost them when you’re ready to serve.
3. What is the best way to frost the cupcakes?
Using a piping bag with a large tip gives a beautiful swirled look to the frosting. You can also use a simple spatula for a more rustic finish.
Enjoy baking and indulging in these scrumptiously soft Apple Snickerdoodle Cupcakes!
Apple Snickerdoodle Cupcakes
Ingredients
Cupcake Ingredients
- 6 tbsp unsalted butter, room temperature
- ¾ cups sugar
- 6 tbsp sour cream
- ¼ tsp vanilla extract
- 3 whole egg whites
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 6 tbsp apple butter plus 4 tbsp for frosting
- 2 tbsp milk
Cinnamon Sugar Topping
- 1 ½ tbsp ground cinnamon
- ¼ cup sugar
Frosting Ingredients
- ½ cup butter
- ½ cup shortening
- 4 cups powdered sugar
- 4 tbsp apple butter
Optional Garnish
- Apple chips or mini snickerdoodles for decoration
Instructions
Preparation
- Preheat your oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 3-4 minutes.
- Mix in the sour cream and vanilla extract until well combined.
- Gradually add the egg whites in two batches, mixing well after each addition. Scrape down the bowl to ensure all ingredients are mixed.
- In a separate bowl, combine the flour, baking powder, and salt. Set this mixture aside.
- In a small cup, mix the apple butter and milk together.
Baking
- Add half of the dry ingredients to the batter and mix well.
- Pour in the apple butter mixture and mix until combined.
- Add the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
- In a small bowl, mix the cinnamon and sugar together.
- To fill the cupcake liners, add slightly less than a tablespoon of batter. Sprinkle a layer of cinnamon sugar on top.
- Add more batter, followed by another layer of cinnamon sugar. Finish by adding enough batter so the liners are filled about halfway.
- Bake for 17-19 minutes, or until a toothpick comes out with a few crumbs. Allow the cupcakes to cool on a rack.
Frosting
- For the frosting, beat together the butter and shortening until smooth.
- Gradually add half of the powdered sugar along with the apple butter, mixing well.
- Add the remaining powdered sugar until the frosting is smooth.
- Pipe the frosting onto the cooled cupcakes using your favorite piping tip.
- Sprinkle some of the leftover cinnamon sugar on top, and if desired, add apple chips or mini snickerdoodles for a fun garnish.
