My family are documented Snickerdoodle fans. Of course we aren’t the only ones. It seems to me that the love of Snickerdoodles is almost infectious. The most popular post on My Own Sweet Thyme this past year has been the one where my son and I break down a recipe for soft and satisfying Snickerdoodle Blondies, a crowd pleasing bar cookie that is easy to make and to transport and fit for almost any gathering.
This past spring when my son graduated from High School I was once again browsing for all things Snickerdoodle. Cupcakes were on the menu for his graduation party, a group event hosted by several families. A variety of cupcakes were already promised and I wanted to make a unique contribution that would reflect his personal tastes.
When I found a plate of gorgeous Snickerdoodle Cupcakes featured at Martha Stewart.com I knew I was onto something. I changed the recipe a little. I declined to buy the cake flour in the original recipe since I was already trying to clear out my cupboards for our move to Tennessee. I also reduced the amount of sugar slightly and added an optional touch of nutmeg, a necessary flavor note for some Snickerdoodle connoisseurs.
The result is a lovely little cake filled with Snickerdoodle flavor. Make them as minis or regular sized cupcakes, topped with a crown of luscious Vanilla Buttercream Frosting, drizzled with just a touch of Simple Vanilla Glaze or simply dusted with a Spiced Sugar Topping. These cupcakes are sure to satisfy the Snickerdoodle lovers in your life.