Holiday treat #2: Snickerdoodle Cupcakes

Yep, everything you love about a snickerdoodle cookie but baked into a cupcake! It’s not very often that I get to make actual snickerdoodles, mainly because Stephen isn’t a big fan of cinnamon. But a few days ago I thought I’d give these cupcakes a try. I mean, who doesn’t love a good cupcake? They baked up nicely, with a tender moist crumb and full of cinnamon flavor. I decided to top these with a melt in your mouth cinnamon buttercream. They were heavenly! A huge hit with everyone who tried them, including Stephen ;)
Snickerdoodle Cupcakes

Ingredients

1½ c. all-purpose flour
1½ c. cake flour, sifted
1¼ c. sugar
½ c. brown sugar
16 tbsp. (2 sticks) unsalted butter, room temperature
1¼ c. milk
4 large eggs

1 tbsp. baking powder
3/4 tsp. salt
1 tbsp. ground cinnamon

2 tsp. vanilla extract

DIRECTIONS:

1. Preheat the oven to 350° F.
2. Combine flours, baking powder, salt and cinnamon in a medium bowl and whisk to combine.
3. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla.
4. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
5. Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes.
Adapted from Recipe Girl, Snickerdoodle Cupcakes | Makes approximately 24 cupcakes

Melt in Your Mouth Cinnamon Buttercream
Ingredients
1 c. butter, room temperature
3 tsp. whole milk (I used 1% and it turned out just as tasty
4 c. powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon (King Arthur Flour’s Vietnamese cinnamon is perfect for this!)

DIRECTIONS:

1. Make sure butter is at room temperature. In the bowl of a stand mixer, beat butter on high speed for 3 minutes until creamy. Add sugar one cup at a time. Then add milk one teaspoon at a time. Once incorporated, add vanilla and cinnamon. Beat on high for 5 minutes.
2. Use a rubber scraper (spatula) to scoop into a piping bag (if you don’t have one, a Ziplock bag works great). Once in the bag, cut the tip (or corner) to create an opening. Then pipe onto cupcakes in a circular motion starting at the outside working in. Dust with additional cinnamon.
(One batch makes enough to frost 24 cupcakes)