Snickerdoodle Cupcakes

Everyone has heard of snickerdoodle cookies, but how many people have ever heard of snickerdoodle cupcakes!  That is exactly what motivated me to make this recipe.  These cupcakes were made for my co-workers and boy did they enjoy them.  So much in fact I did not even make it to the break room in time to try one.   That is ok, that means there was more for them and I am content with that.  I was able to taste the frosting and WOW was it delicious!  I think it would be absolutely outstanding on top of warm cinnamon rolls. 

Snickerdoodle Cupcakes

Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
1 recipe cream cheese frosting (recipe below)

Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

-makes 24 cupcakes-

Cupcake recipe from Martha Stewart

Cinnamon Cream Cheese Frosting

Ingredients
16 ounces cream cheese, softened
1 cup (2 sticks) butter, softened
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
3 cups powdered sugar, sifted

Directions
1. Using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and cinnamon and beat just to combine.  Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.
Note - This recipes makes more than enough frosting for 24 cupcakes.  There are many things that could be done with the frosting besides just eating it.  Filled cupcakes are always fun to make!  The extra frosting would also be great on cinnamon rolls! 

Cream Cheese frosting recipe from A Farm Girl Dabbles

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