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Snickerdoodle Cupcakes with Marshmallow Fluff Frosting

November 25, 2012 by overtimecook 20 Comments

It’s funny how certain things work out at times. Take writing for example.

Honestly, it’s always come very easily to me. My 12th grade English teacher once commented that I’m lucky she enjoys reading my essays so much, or she would probably fail me for turning them all in two weeks late.

When I started this blog, I put a lot of thought into the food and recipes (obviously!) and of course, as you know, I thought a lot about the photography. But the writing? It was always an afterthought, just something I did in the last few minutes of my posting.

And I guess it worked. Because suddenly in the last few weeks I’ve gotten a ton of comments from readers, both of my magazine column and my blog, all telling me how much they enjoy my writing.

And suddenly my writing went from something I never thought about to something I need to stress over at least as much as my pictures. And that’s what led to me sitting in front of my computer, staring at an empty blog post for twenty minutes.

Isn’t it strange how pressure turns something effortless into something you just can’t do?

Speaking of pressure- this cupcake recipe is of the no-pressure variety. It doesn’t use any unusual ingredients, so you’re likely to turn to this recipe when you need a good dessert in a pinch. PS- they are absolutely delicious!

Also, I think I just wrote a blog post. Pressure and all!

Snickerdoodle Cupcakes:
Adapted from Martha Stewart, via Brown Eyed Baker
Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups cake flour *see below for note on subbing all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 cup (2 sticks) butter or margarine
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1 1/4 cups milk, soy milk or rich’s (non dairy) whip
Instructions:
Preheat the oven to 350. Decide if you want to make mini or full size cupcakes and line the correct size pan with paper liners. (I made some of each!)
Sift together the flours, baking powder, salt and cinnamon. Set aside.
In the bowl of an electric mixer, beat together the butter or margarine and sugar until smooth. Add the eggs and vanilla, one at a time, beating well after each addition.
Turn the mixer to low, and add the flour 1/3 at a time, alternating with the milk, 1/2 at a time. Mix until just combined. Don’t over mix.
Pour the batter into the prepared cupcake pans, filling them 3/4 full.
Bake in the oven at 350 for 10 minutes for mini cupcakes or 20 minutes for full size cupcakes.
Set aside to cool, then frost cupcakes with marshmallow fluff frosting when they are completely cooled.

*Note: to replace the cake flour with all-purpose flour, use 1 1/2 cups minus 3 Tablespoons all purpose flour. You can use it as is, or you can replace those three tablespoons of flour with corn starch.

Marshmallow Fluff Frosting
adapted from How Sweet It Is
Ingredients:
1 cup (2 sticks) butter or margarine
1 teaspoon vanilla extract
1 1/2 cups marshmallow fluff
3 cups powdered sugar
1 Tablespoon milk or soy milk
1 Tablespoon sugar
1/2 teaspoon ground cinnamon
Instructions:
In the bowl of an electric mixer, beat together the butter, vanilla, marshmallow fluff, powdered sugar and milk until smooth, creamy and stiff enough to pipe. Pipe frosting onto cooled cupcakes.
Combine the sugar and cinnamon in a small bowl and sprinkle over frosted cupcakes.

Enjoy!

Thanks for stopping by folks, and enjoy these lovely cupcakes! Psst! Did you enter my cookbook giveaway? You totally need to win this one! -Miriam

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Filed Under: Dessert, Muffins/Cupcakes Tagged With: cinnamon, Cupcakes, dessert, food, frosting, marshmallow fluff, Recipes, snickerdoodles


Comments

  1. Melinda (Kitchen Tested) says

    November 25, 2012 at 7:23 pm

    I’ve been looking for a good snickerdoodle cupcake recipe! I’m serious! I was just saving tons of recipes but now I’m going to make yours 🙂

    Reply
    • overtimecook says

      November 25, 2012 at 7:55 pm

      Awesome, I am sure you will love them!

      Reply
  2. Paula Kelly-Bourque (@VanillaBeanBake) says

    November 25, 2012 at 8:13 pm

    I think it’s wonderful for you that you are getting such great feedback on your blog writing. Very well deserved. As for these cupcakes…wonderful!

    Reply
  3. little kitchie says

    November 25, 2012 at 8:17 pm

    snickerdoodle cookies are my favorite, would love to have a cupcake version! thanks for sharing!! xx

    Reply
  4. Mommy says

    November 25, 2012 at 9:29 pm

    This are really pretty. Great for the grandkids.

    Reply
  5. Teresa says

    November 25, 2012 at 11:48 pm

    These look so amazing!

    Reply
  6. Ronique Nicole says

    November 26, 2012 at 2:31 am

    I’ll take 3 please 😀 I definitely will be baking these up!

    Reply
  7. frugalfeeding says

    November 26, 2012 at 4:48 am

    Those cupcakes look seriously delicious – nice one!

    Reply
  8. reichann says

    November 26, 2012 at 5:58 am

    I really enjoy reading your blog posts, aside from the delicious recipes you share, I also enjoy your writing! It’s great that you are getting excellent feedback, keep it up! <3 🙂

    Reply
  9. Elizabeth@ Food Ramblings says

    November 26, 2012 at 9:10 am

    what beautiful cupcakes!!

    Reply
  10. Melissa {lilmisscakes} says

    November 26, 2012 at 11:45 am

    These look amazing! Good pareve cupcake recipes are hard to come by! Thanks for yours!

    Reply
  11. spiffycookie says

    November 27, 2012 at 10:27 am

    Hello delicious! I like the marshmallow paired with snickerdoodle, would’ve never thought of it myself!

    Reply
  12. caribbeandelights2011 says

    November 27, 2012 at 12:03 pm

    Reblogged this on caribbeandelights and commented:
    Hey, your food looks real yummy, do you only do kosher food and if so, what does this involve. What do you exclude to make a meal kosher?

    Reply
  13. chipchiphooray says

    November 27, 2012 at 3:31 pm

    Gorgeous!! I’m loving this plating presentation, too. 😉

    Reply
  14. Lori Vasquez says

    February 27, 2013 at 3:35 pm

    How many cupcakes does this batch make?

    Reply
  15. LadyG says

    April 3, 2013 at 12:02 pm

    I got 37 mini cupcakes and 11 reg cupcakes with the batter.

    Reply
  16. Lance Noe says

    November 18, 2013 at 8:24 pm

    Uh Maze ink! The batter is some of the best I have ever had! This recipe made eggs act lee 24 regular sized cupcakes with a nice round top. Thanks so much!

    Reply
  17. Bina says

    January 14, 2014 at 5:05 pm

    Amazing recipe! Easy, great texture cake and frosting,
    and amazing flavor. Thanks!!

    Reply
  18. Bassi says

    February 6, 2019 at 11:26 am

    Can i make this in a cake and use the marshmallow frosting as a frosting in between layers and on top? Or will it be too thick?

    Just wanted to add, i made these cupcakes a few months ago, and they got DEVOURED!!! They’re that good!

    Reply
  19. orit Kaiser says

    July 25, 2019 at 1:29 pm

    Can I substitute oil?

    Reply

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