What happens when you fuse a snickerdoodle and a pumpkin cupcake? A pumpkin snickerdoodle cupcake happens - that's what.
A moist, cinnamon spiced pumpkin cupcake brushed with melted butter, dipped in a cinnamon sugar coating, topped with whipped cream cheese icing and a crunchy snickerdoodle cookie - now that's what I call Fall cupcake perfection.
It just doesn't get any more perfect than this.
Pumpkin Snickerdoodle Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup pumpkin
Scoop batter into muffin cups and bake 25 minutes at 350. (For jumbo size cupcakes.)
Brush the top of each cupcake with butter and then dip in cinnamon sugar.
These really are good - just like this. You can stop here OR add a swirl of cinnamon cream cheese frosting and a mini snickerdoodle cookie if you like.
The epitome of Fall in a cupcake! Enjoy!
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