Sunday, April 18, 2010

Snickerdoodle Cupcakes

I found this recipe on Dinner & Dessert. I was so intrigued by the title that I had try them. The actual cupcakes were more of a muffin consistency - dense and not as sweet - but it ended up being great because the frosting is sweet. I usually don't like buttercream frosting, but decided to try it instead. I ended up making a cinnamon cream cheese frosting also. They both turned out GREAT! Either one is delicious. So if you like cinnamon and snickerdoodle cookies, then you will LOVE these cupcakes!


1 1/2 cups flour
1 1/2 cups cake flour (recipe here if you can't find it in the store you went to like me...)
1 T baking powder
1/2 t salt
1 T cinnamon
1cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs
2 t vanilla
1 1/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners or grease well. Sift together both flours, baking powder, salt and 1 T cinnamon.

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 the sides of the 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.

Divide batter evenly among lined cups, filling each 3/4 full. Bake until a toothpick comes out clean (about 13-15 minutes for me). Transfer tins to wire racks to cool completely before removing cupcakes.

Cinnamon Frosting:

20 T (2½ sticks) butter, softened
2½ cups powdered sugar
1/8 T salt
2 teaspoons vanilla
2 tablespoons heavy cream (I used half and half)
2 tablespoons cinnamon (or to taste)

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add powdered sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Cinnamon Cream Cheese Frosting:

2 (8oz.) pkgs. cream cheese, softened
½ c. butter, softened
2 tsp vanilla
4½ - 4¾ c. sifted powdered sugar
1 T cinnamon

Beat cream cheese, butter, vanilla and cinnamon until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.

*Cupcakes and Cinnamon Frosting from Dinner & Dessert

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