Snickderdoodle Cupcakes with Brown Butter Frosting
Snickerdoodle cupcakes scream fall with its cinnamon flavor and out of this world brown butter frosting. Happy Fall!
Ingredients
For the Cupcakes:
- 1½ cup All purpose Flour
- 1 tsp Baking Powder
- 1/2 cup Unsalted butter softened
- 2 Egg whites room temperature
- 1/4 tsp Baking soda
- 1½ tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/4 tsp Grated nutmeg
- 1/4 cup Sour cream room temperature
- 1/2 tsp Salt
- 1/2 cup Whole Milk
- 3/4 cup Granulated sugar
- 1/4 cup Light brown sugar
For Cinnamon Sugar:
- 1 Tbsp. Cinnamon sifted
- 1/4 cup Granulated sugar sifted
For Brown Butter Frosting:
- 1/2 cup Unsalted butter
- 2½ cup Powdered sugar sifted
- 1 tsp Vanilla extract
- 2 tsp Cinnamon optional
- 1/2 tsp Grated nutmeg optional
- 3 Tbsp Plain Almond Milk
Instructions
For the Cupcakes/Cinnamon Sugar:
- Preheat the oven to 350 degrees F. Line cupcake tins with 12 cupcake liners.
- In a mixing bowl, sift together the salt, all purpose flour, baking soda, baking powder, grated nutmeg, and ground cinnamon. Whisk well and set aside.
- In a large measuring cup, whisk together the whole milk, vanilla extract, and sour cream. Set aside.
- With an electric mixer, mix together the softened unsalted butter, light brown sugar, and granulated sugar. Allow to mix for 3-5 minutes. Then add the 2 egg whites to the electric mixer.
- Reduce the speed of the electric mixer to low. Alternate between adding 2/3 cup of dry ingredients and 2/3 cup of wet ingredients to the electric mixer. Continue this process until all ingredients are added. Turn off the mixer as soon as all the flour is fully incorporated.
- Spoon the batter into the cupcake liners. Fill until two-thirds full (3-4 tablespoons of batter per cupcake liner). For the cinnamon sugar: In a small bowl, sift together the ground cinnamon and granulated sugar. Sprinkle roughly 1/2 teaspoon on top of each cupcake before baking.
- Bake for 16-18 minutes or until inserted toothpick comes out clean. Leave in muffin tin for 2 minutes before moving to a cooling rack. Cool completely before frosting.
For Brown Butter Frosting:
- Using a saucepan over medium heat add the unsalted butter. Allow the butter to melt with occasional stirring of the pan. Cook the butter for 5-8 minutes. The butter will begin to brown when foam occurs. Once you notice a nutty scent, remove the butter from the heat. Allow to cool down and hardened before continuing.
- Add the cool brown butter to an electric mixer. Beat until fluffy 1-3 minutes. Next add in the sifted powdered sugar a little at a time. Beat until smooth and creamy. (Note: If the mixture becomes too thick, add in the Almond milk).
- Mix in the vanilla extract and optional ground cinnamon and grated nutmeg. Use the frosting as desired.