Introduction

Brown Butter Snickerdoodle Cupcakes are a delightful twist on a classic cookie flavor, combining soft, cinnamon-spiced cake with a rich, nutty buttercream frosting. These cupcakes offer a perfect balance of warmth and sweetness, ideal for any celebration or cozy treat.

A close-up view of a single cupcake with a light brown, soft cake base, partially wrapped in a brown paper liner that is peeled back around the edges, showing its crumbly texture. On top, there is a thick swirl of creamy, light beige frosting with a smooth, slightly ridged texture, expertly piped in a circular motion. The frosting is lightly sprinkled with fine brown spice powder for decoration. The cupcake is placed on a black wire rack set against a white marbled surface, with another similar cupcake blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons Nielsen Massey Madagascar Bourbon Pure Vanilla Sugar (or granulated sugar)
2 teaspoons ground cinnamon
1 2/3 cups all-purpose flour (200g)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened (114g)
1/2 cup granulated sugar (100g)
1/4 cup light brown sugar (56g)
1 large egg yolk
3 large egg whites, whisked
1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract
1/2 cup vanilla Greek yogurt (140g)
1/2 cup milk, room temperature (120g)
1 cup unsalted butter, softened (224g) for frosting
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
4 cups powdered sugar, sifted (480g)
4 to 6 tablespoons heavy cream (60-90ml)

Instructions

Step 1: In a small bowl, whisk together 3 tablespoons granulated sugar and 2 teaspoons cinnamon; set aside.
Step 2: Preheat your oven to 400°F. Line a 12-cup muffin pan with paper liners and set aside.
Step 3: In a medium bowl, whisk together the flour, 2 teaspoons cinnamon, baking powder, salt, and baking soda until combined.
Step 4: Using an electric mixer with the paddle attachment, beat the softened butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and then the egg whites one at a time, mixing well after each. Stir in the vanilla extract.
Step 5: In a liquid measuring cup, whisk together milk and Greek yogurt until smooth.
Step 6: On low speed, alternate adding the dry ingredients and the milk-yogurt mixture to the batter in three additions, starting and ending with the dry ingredients. Mix just until combined.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Sprinkle about half a teaspoon of the cinnamon-sugar mixture on top of each cupcake batter, reserving the rest for later.
Step 9: Bake for 5 minutes, then reduce oven temperature to 350°F and bake for an additional 8 to 10 minutes. A toothpick inserted in the center should come out clean. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 10: For the brown butter frosting, melt 1 cup of butter in a small saucepan over medium heat, stirring frequently for 8 to 10 minutes until it turns golden brown and smells fragrant.
Step 11: Remove from heat and whisk in the vanilla bean paste. Let cool for 10 minutes, then transfer to a heatproof bowl and refrigerate until firm but not hard, about 1 hour.
Step 12: Beat the chilled browned butter on medium speed in a large bowl until creamy.
Step 13: Gradually add powdered sugar, ½ cup at a time, mixing well after each addition. Drizzle in heavy cream and beat until the frosting is light and fluffy. Add more cream if needed to reach your preferred consistency.
Step 14: Fill a piping bag with the frosting and swirl it over the cooled cupcakes. Sprinkle the tops with the remaining cinnamon sugar. Serve and enjoy!

Tips & Variations

Use vanilla Greek yogurt for a tangy depth, or substitute with sour cream if preferred.
Ensure the browned butter is cooled before mixing to prevent the frosting from melting.
For a festive touch, add a pinch of nutmeg or cloves to the cinnamon sugar mixture.
Try using a cream cheese frosting instead of buttercream for a different flavor profile.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted cupcakes for up to 3 months. Thaw at room temperature and frost just before serving. Reheat refrigerated cupcakes briefly in a warm oven if desired.

How to Serve

A close-up image of a single cupcake placed on a white marbled surface, partially unwrapped from its crinkled brown paper liner which reveals a light brown, soft base with a slightly crumbly texture. On top, there is a thick swirl of creamy frosting colored pale beige with a smooth and fluffy texture, sprinkled lightly with fine dark specks, possibly cinnamon or nutmeg, adding a touch of contrast. In the background, there are additional slightly blurred cupcakes with the same frosting style. The composition focuses on the detailed texture of both the cupcake base and the frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of vanilla sugar?

Yes, regular granulated sugar works fine. You can add a teaspoon of vanilla extract to the batter to enhance the vanilla flavor if you don’t have vanilla sugar.

How do I prevent my buttercream from being too runny?

Make sure the browned butter is cooled and chilled before whipping. If the frosting is still too soft, add more powdered sugar or refrigerate briefly until it firms up.