recipe; snickerdoodle cupcakes

I haven’t actually made these cupcakes in quite some time, because they tend to be a little messy, a little sweet. So yum, for sure, but in the past couple of years, we’ve had to watch our sugar intake.

They are a supremely indulgent treat, however, and I’m hoping to make them again next month for my birthday.

The original recipe can be found here, and I’ve played around with it a little.


Spiced Sugar Topping:

  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup sugar

Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg (if desired)
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cups sugar
  • 1/2 cup carnation milk
  • 2 teaspoons custard powder
  • 1/2 tablespoon vanilla extract
  • 7/8 cup milk


  1. Preheat oven to 350 degrees Farenheit or 150 degrees Celcius.
  2. Line your cupcake pans (standard or mini size) with paper liners and set aside.
  3. Mix and prepare your Spiced Sugar Topping in a bowl and set aside.
  4. In a medium bowl, combine the flour, baking powder, salt and 1 tablespoon of cinnamon.
  5. In a large bowl, use an electric mixer at medium speed to beat together the butter and sugar until light and fluffy.
  6. Add in the carnation milk and custard powder slowly, scraping the sides of the bowl as needed, before mixing in the vanilla.
  7. Reduce the mixer speed to low and slowly add in the flour mixture in three batches, alternating with two additions of milk, beating until combined after each addition.
  8. Evenly spoon the batter into the prepared cupcake pans, filling until three quarters full. (I’d recommend using either a scooper, if you have one, or pouring your batter into a small jug to evenly pour out.)
  9. Sprinkle each cupcake with a dusting of the Topping.
  10. Bake until a toothpick inserted into the center comes out clean. For standard size cupcakes, this is approximately 18-20 minutes, and for mini cupcakes, 12-14 minutes.
  11. When done, allow cupcakes to rest on wire racks until cool before serving.

These cupcakes are a little bit addictive, and if you’re not too fond of sweet things, I’d recommend having them with a mug of tea or milk!

I’m Ara, a Southeast Asian writer who someday hopes to have published a novel, and who is currently losing herself in the worlds created by others. I love books and food and television and blogging and I get distracted and sidetracked easily.


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