cinnamon frosting

Snickerdoodle Whoopie Pie Recipe -&nbsp;with fluffy cinnamon frosting these sandwich cookies are perfect treats for your cookie exchange!

Snickerdoodle Whoopie Pie Recipe

all-purpose flour

cream of tartar

baking soda

salt

granulated sugar, (divided)

unsalted butter, (softened)

eggs

cinnamon

sugar

vanilla extract

marshmallow fluff

Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy, about 3–5 minutes. Then beat in the eggs and scrape the bowl. Turn mixer on low and slowly add the flour mixture until well combined.

Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 1/2 inches apart. Bake for 8–9 minutes, until just barely golden around the edges. Cool for several minutes on the baking sheets before moving.

Cream the butter, powdered sugar, vanilla, and cinnamon together until light and fluffy. Scrape the bowl and mix in the marshmallow fluff.

For the Frosting:

Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. Add the top cookie on each sandwich and press down.

To Assemble:

These cinnamon cupcakes are made with my favorite vanilla cupcake recipe and a gorgeous brown sugar cinnamon swirl throughout the cupcake. They’re frosted with a cinnamon brown sugar ermine buttercream and a dusting of cinnamon.

Cinnamon Cupcakes Recipe

(30 grams) all-purpose flour, spooned and leveled

fine sea salt

(6 ounces) milk

(283 grams) unsalted butter, room temperature

vanilla bean paste (or vanilla extract)

Tbsp (15 grams) all-purpose flour

(172 grams) cake flour, spooned and leveled

Tbsp baking powder

tsp fine sea salt

(200 grams) granulated sugar

(60 milliliters) canola oil (or vegetable oil)

(56 grams) unsalted butter, room temperature

egg, room temperature

(113 grams) sour cream

(78 milliliters) whole milk, room temperature

In a small saucepan, combine the brown sugar,...

In a small saucepan, combine the brown sugar, flour, salt and cinnamon. Whisk until they're well distributed.

While whisking, slowly pour in the milk and...

While whisking, slowly pour in the milk and whisk until the mixture is smooth. 

Place the saucepan over medium heat and stir...

Place the saucepan over medium heat and stir continuously (but not too aggressively) for 3-5 minutes.

When the mixture thickens and begins to hold...

When the mixture thickens and begins to hold streaks, whisk quicker for about another 30-60 seconds. It should be thick like custard.

Pour the mixture into a heat safe container,...

Pour the mixture into a heat safe container, cover it and allow it to cool to room temperature.

Combine all the ingredients in a bowl and...

Combine all the ingredients in a bowl and set aside.

Preheat the oven to 350F/177C convection (325F/163C conventional)...

Preheat the oven to 350F/177C convection (325F/163C conventional) and line 14 muffin tins with cupcake liners (preferably a light colored pan).*

In a medium bowl, or the bowl of...

In a medium bowl, or the bowl of a stand mixer, whisk together the cake flour, baking powder, salt and sugar.

Add the oil and butter to the dry...

Add the oil and butter to the dry ingredients and use an electric mixer to beat them together until they're combined.

Add the egg and vanilla extract and mix...

Add the egg and vanilla extract and mix until they're fully combined.

Then add the sour cream and milk, mixing...

Then add the sour cream and milk, mixing just until the batter is smooth. 

Fill each cupcake liner about 1/3 full of...

Fill each cupcake liner about 1/3 full of batter (about 30g each), spread 1-2 tsp of cinnamon sugar filling on top and then top with the other half of the batter, filling the muffin tins up to about 3/4 full (another 20g of batter on top).

Use a knife to make a gently swirl...

Use a knife to make a gently swirl throughout the cupcakes and bake the cupcakes for about 20 minutes. They should no longer look wet and when you press on the center of the cupcake it should spring back.

Remove them from the oven and let them...

Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack.

Once the custard portion for the buttercream has...

Once the custard portion for the buttercream has cooled completely, place the butter into a large bowl or the bowl of a stand mixer.**

Use a hand mixer or a stand mixer,...

Use a hand mixer or a stand mixer, with the whisk attachment, to beat the butter at full speed for 5 minutes. Make sure to scrape the edge of the bowl every so often.

When the butter is pale and fluffy, add...

When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixture running at medium-high speed.

Add the vanilla and mix until it's fully...

Add the vanilla and mix until it's fully combined and smooth.

To remove any excess air for smooth piping,...

To remove any excess air for smooth piping, you can switch to a paddle attachment and mix on low speed for a few minutes *optional.

Use a piping bag fit with a large...

Use a piping bag fit with a large round piping tip to frost the cupcakes.

Use a small sieve to dust with cinnamon.

Serve fresh or just slightly chilled.

Each bite of this Cinnamon Sugar Cake is perfectly sweet, soft, and oh-so comforting! There’s no combo quite like cinnamon and sugar, and this easy cake recipe balances the warm notes of cinnamon perfectly with the sweetness of sugar. 

Cinnamon Cake

baking powder

unsalted butter, softened (2 sticks)

sour cream

confectioners' sugar

whipping cream or whole milk

Tablespoon cinnamon-sugar (sprinkle on top of cake)

Preheat oven to 350°F. To easily remove the cake from the pan and reduce possible crumbs, put a circular piece of parchment at the bottom of the pan.  You can trace the pan on the parchment and then cut it out and place it inside the pan the two 9-inch round baking pans and then spray non-stick baking spray. Set aside.

In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside.

In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.

Divide batter evenly into prepared baking pans.&nbsp;Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.&nbsp;Allow cake to cool before frosting.

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

Add powdered sugar, milk, ground cinnamon and vanilla extract. Increase to high speed and beat for 3 minutes or until smooth.

Spread the frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar.

MAKE THE FROSTING:

These cupcakes are made with reduced apple cider and rolled in cinnamon sugar, just like the orchard donuts. They’re frosted with apple cider buttercream and a drizzle of apple cider caramel sauce.

Apple Cider Cupcake Recipe

(24 ounces) apple cider

(56 grams) salted butter, room temperature

(60 milliliters) heavy cream, room temperature

(60 milliliters) reduced apple cider

(6 ounces) apple cider

(340 grams) unsalted butter, room temperature

(180 grams) all-purpose flour, spooned and leveled

(150 grams) light brown sugar, lightly packed

tsp nutmeg

tsp baking powder

tsp baking soda

(120 milliliters) canola oil (or vegetable oil)

(180 milliliters) reduced apple cider

Place the apple cider in a medium pot...

Place the apple cider in a medium pot over medium-low heat and allow it to simmer for about 20-30 minutes, until it's reduced down to 1 cup (pour it into a heat resistant measuring cup every once in a while to see when it reaches 1 cup).

Make one batch of homemade salted caramel sauce...

Make one batch of homemade salted caramel sauce but instead of adding 1/2 cup of heavy cream, add only 1/4 cup of heavy cream and 1/4 cup of reduced apple cider.

Pour it into a heat safe jar and...

Pour it into a heat safe jar and allow it to cool completely.

In a small saucepan, combine the brown sugar, flour and salt. Whisk until they're well distributed.

While whisking, slowly pour in the apple cider...

While whisking, slowly pour in the apple cider and whisk until the mixture is smooth. 

Preheat the oven to 350F/177C convection (325F/163C conventional) and line 12 muffin tins with cupcake liners (preferably a light colored pan).

In a medium bowl, or the bowl of a stand mixer, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

Add the oil, egg and vanilla extract to...

Add the oil, egg and vanilla extract to the dry ingredients and use an electric mixer to beat them together until they're combined.

Then add the cooled reduced apple cider, mixing...

Then add the cooled reduced apple cider, mixing just until the batter is smooth. 

Fill 12 cupcake liner about 2/3 - 3/4...

Fill 12 cupcake liner about 2/3 - 3/4 full of batter (about 50g each).

Bake the cupcakes for 17-18 minutes, until they’re...

Bake the cupcakes for 17-18 minutes, until they’re puffed up, no longer look wet and spring back when you press on the center of them. 

Combine the sugar and cinnamon in a bowl.

Once the cupcakes have cooled completely, remove the...

Once the cupcakes have cooled completely, remove the liners and toss them in the cinnamon sugar.

Once the custard portion for the buttercream has cooled completely, place the butter into a large bowl or the bowl of a stand mixer.

When the butter is pale and fluffy, add the cooled custard in 3-4 increments, with the mixer running at medium-high speed.

To remove any excess air for smooth piping, you can switch to a paddle attachment and mix on low speed for a few minutes (optional).

Use a piping bag fit with a large star piping tip to frost the cupcakes.

Top with a drizzle of cooled apple cider...

Top with a drizzle of cooled apple cider salted caramel sauce.

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Snickerdoodle Whoopie Pie Recipe

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Top 4 cinnamon frosting recipes from across the web

The most viewed cinnamon frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snickerdoodle Whoopie Pie Recipe

Cinnamon Cupcakes Recipe

Cinnamon Cake

Apple Cider Cupcake Recipe

The most viewed cinnamon frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine