Snickerdoodle Cupcakes
These Snickerdoodle Cupcakes are perfect for Snickerdoodle Cookie Lovers!
Foto: RecipeGirlIngredients
- 1½ cups all purpose flour
- 1½ cups cake flour
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¾ cups granulated white sugar
- 1 cup (2 sticks) unsalted butter, (at room temperature)
- 4 large eggs, (at room temperature)
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- 12 ounces cream cheese, (at room temperature)
- ½ cup (1 stick) unsalted butter, (at room temperature)
- 16 ounces powdered sugar, (sifted)
- 2 tablespoons brown sugar
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
Steps
Preheat the oven to 350°F. Line 28 muffin tins with paper liners.
In a medium bowl, sift together both flours, baking powder, salt and cinnamon.
In a large mixing bowl, use an electric mixer to combine the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.
Divide the batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before frosting.
In a medium bowl, use an electric mixer to blend the cream cheese and butter. Add the sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place the sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.
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