Snickerdoodle Cupcakes

Snickerdoodles are my all-time favorite cookie. I will almost always choose a Snickerdoodle over chocolate chip. Does that make me un-American or weird? Lol! Annie's Eats is one of my favorite blogs, so when she posts something that looks amazing, it usually it. So, when I saw Snickerdoodle cupcakes, they had to be tried out ASAP. And boy was I happy when they were done. They were SO good. I did not use the same frosting she did though. I decided to go with a cream cheese frosting from Beantown Baker. I will definitely be making them again, and again, and again..you get the picture. =) Enjoy! 


INGREDIENTS
For the cupcakes:
1½ cups all-purpose flour
1½ cups cake flour, sifted
1 tbsp. baking powder
1 tsp. salt
1 tbsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk


For the frosting:
8 oz cream cheese at room temp
1 stick butter at room temp
1 Tbsp vanilla extract
3-4 cups powdered sugar


For garnish:
1 tsp. ground cinnamon
2 tbsp. sugar
Mini snickerdoodles - As you can see, I didn't have those on there but Annie has a great recipe on her site.


DIRECTIONS

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  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.  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.

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 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.

Frost the cooled cupcakes as desired. In a small bowl, whisk together the ground cinnamon and sugar.  Sprinkle a pinch of the cinnamon-sugar on top of each frosted cupcake.  Garnish with mini snickerdoodles.

Recipe Source: cupcakes - Annie's Eats, frosting - Beantown Baker