Snickerdoodle Crupcakes
Soft cinnamon sugar cupcakes with a hidden surprise! A luscious croissant baked right in the cupcake and topped with cinnamon cream cheese frosting. These Snickerdoodle Crupcakes are easily my new favorite mash-up dessert!
Ingredients
Crupcakes
- 1 1/2 cups all-purpose unbleached flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean seeded and hull discarded
- 1/2 cup + 2 tablespoons milk
- croissant dough
Cream Cheese Frosting
- 1 8 oz package of softened full fat cream cheese
- ΒΌ cup softened butter
- 1 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 4 cups powdered sugar
Instructions
Crupcakes
- Set your oven to 350 F and line your cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one a time and mix well after each one. Add the vanilla bean seeds and vanilla extract and mix well.
- Mix in the flour in batches alternating between the milk. Start and end with the flour.
- Scoop the batter and fill the cupcake liners 2/3 full and set aside.
- Lay out the croissant dough and cut into strips about 1/2 inch by 5 inches.
- Paint them with melted butter and sprinkle with cinnamon and sugar. Roll up into mini croissants and place in the cupcake batter.
- Bake for 20-22 minutes until the tops of the croissants are golden brown. Let cool before frosting.
Cream Cheese Frosting
- Beat the cream cheese, butter and vanilla until light and fluffy.
- Add in sugar one cup at a time and add a little cream if necessary.
- Add cinnamon and beat on high for 3 minutes until super light and fluffy.