Rio Hondo College Newspaper

El Paisano

Rio Hondo College Newspaper

El Paisano

Rio Hondo College Newspaper

El Paisano

Snickerdoodle cupcakes, a sweet treat for summer

PREP TIME: 45 minutes

COOK TIME: 18-20 minutes

TOTAL TIME: roughly 1 hour and 5 minutes


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  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk

Cinnamon Frosting:

  • 1 cup (2 sticks) salt or unsalted butter, softened
  • 3-4 cups powder sugar
  • 1/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • Salt, for taste
  • 1 tablespoon ground cinnamon
  • Cinnamon-sugar to garnish (sprinkle) on top



  1. Preheat your oven to 350 degrees. Place cupcake holders into two muffin tins (24) and place to the side.
  2. In a good size mixing bowl, mix together your flour, baking powder, cinnamon (1 teaspoon), and salt. Go ahead and leave this mixture to the side.
  3. In a larger bowl, use an electric mixer and beat together the shortening on medium speed for 30 seconds. Gradually add 1 2/3 cups of granulated sugar, about 1/3 cup at a time, making sure to beat the mixture thoroughly after each addition while scrapping the bowl to entail accurate mixing. Continue for 2 more minutes.
  4. Add your eggs, one at a time, making sure to beat well after each addition. Then beat in your vanilla extract.
  5. On low speed, alternately add your flour mixture, about 1/3 each time, and 1 1/4 cups of milk, about half at a time, until your mixture has been beat and well blended.
  6. Divide your cupcake batter evenly (roughly 2/3 full) into your 24 cupcake holders. Bake roughly 18 to 20 minutes or until your toothpick can be inserted into the middle and pulled out without any cake residue. Cool 5 minutes while still in the pan and then continue cooling the cupcakes on a cooling rack until completely cooled (roughly 30 minutes).




  1. On medium speed, beat your softened butter with your electric mixer for about 3 minutes until the texture is smooth and creamy.
  2. Add your powdered sugar (I only put the 2 cups to start with to make sure the final product wasn’t too sweet), heavy whipping cream, and vanilla extract while the mixer is still running.  Increase your speed to high and beat for 3 minutes. The longer you beat, the creamier the frosting will be.
  3. Go ahead and sample your frosting. If you feel it is not sweet enough, or too thing, then add another cup of powdered sugar. If it is too sweet, go ahead and add a little bit of salt.  If the frosting is too thick, go ahead and add a little bit more heavy whipping cream to obtain your desired consistency. Lastly, add your tablespoon of cinnamon and beat until well combined, about 30 seconds. Apply to cupcakes (for a beautiful appeal, using a pipping bag).

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