Apple Snickerdoodle Cupcakes
Apple Snickerdoodle Cupcakes are a delightful twist on traditional favorites, combining snickerdoodle cookies with the sweetness of apples, topped with creamy frosting and cinnamon sugar.
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.
Notes
These cupcakes are best served fresh, but can also be served at room temperature. They can be stored in an airtight container at room temperature for up to three days, refrigerated for up to a week, or frozen for up to three months.