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I'm Diana.

I like to create pretty things and sweet treats, collect vintage finds, & build a beautiful life.

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Everything on this page is original content that was written and photographed by me. Anything that I use as inspiration or ideas will be linked in the posts, &I hope that you will do the same.

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Snickerdoodle Cupcakes with Brown Sugar Buttercream

You might be sensing a pattern with all the cinnamon baked goods that find there way onto this little blog. I love spicy, warm flavors much more than chocolate. So when I'm baking for myself, I go for spice. 

These little gems are based off of my all-time favorite cookies, Snickerdoodles! And with a equally lovely brown sugar buttercream, I might actually eat the whole batch. They don't have chocolate, so you can eat them for breakfast! Here we go...

Snickerdoodle Cupcakes

Yields 24 cupcakes

2 1/2c all-purpose flour

2tsp baking powder

1/2tsp baking soda

1/2tsp salt

1/2c buttermilk

1/2c vegetable oil

1tsp vanilla extract

1 stick of butter, softened

1c sugar

3 large eggs, room temperature

2 1/2 tbsp ground cinnamon

Preheat oven to 350 and place liners in a cupcake pan.

Cream butter and sugar with an electric mixer until fluffy. Add eggs. Combine after each one.

In a separate bowl, sift flour, baking powder, baking soda, cinnamon, and salt. In another bowl, combine oil, buttermilk, and vanilla. Add dry mixture to the butter mixture, alternating between dry and liquid mixture. Only mix until combined so you don't over mix. Overmixing=dry cupcakes.

Fill each cupcake liner 3/4 way full. Bake for 15-20 minutes until toothpick inserted comes out clean. Let cool.

Brown Sugar Buttercream

Adapted from this recipe

1 1/2 unsalted butter, softened

1/3c brown sugar, packed

2tsp ground cinnamon

4c powdered sugar

1/2 tsp vanilla extract

1/4c milk

Cream butter until fluffy with an electric mixer. Add both sugars slowly. Add vanilla and cinnamon; combine. Add enough milk to soften the texture of the buttercream. Add in small increments so not to make it too runny. 

With the brown sugar in the mix, the frosting is not the same texture as a powdered-sugar-only buttercream. It's thicker and slightly grittier, but the flavor is killer on these little cakes.

To get fancy, fill a pastry bag with a 1M Wilton tip. Pipe enough frosting as desired. Eat.

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Reader Comments (6)

oh. my. god. pinning this recipe!! x

April 11, 2013 | Unregistered Commenterchantilly

yummy! i love snickerdoodle cookies!

April 19, 2013 | Unregistered CommenterDina

and again! Come bake for my family of 6!

June 18, 2013 | Unregistered CommenterOrganized SAHM

I love cinnamon, these look delicious. I found your blog post on Show and Share.

June 19, 2013 | Unregistered CommenterLaura@bakinginpyjamas

Oh my gosh do these look good! I will be pinning these and trying them out soon! Thanks for sharing. I came over from the We did it Wednesday link party.

WOW! These look FABULOUS!!!

June 28, 2013 | Unregistered CommenterDiana Rambles

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