Week 28. "Delicously Classic" Snickerdoodle Cupcakes

Snickerdoodles are some of my mom's favorite cookies...she taught me to love them when I once thought I was a "just chocolate" girl. And these cupcakes sounded delightful...how can you lose with a classic favorite?



Snickerdoodle Cupcakes with Cinnamon Cream Cheese Icing

3/4 cups all-purpose flour
3/4 cups cake flour (not self-rising), sifted
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 tablesppon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temp.
1 cup sugar
2 large eggs, room temp.
1 teaspoon pure vanilla extract
3/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1/2 tablesppon cinnamon. Cream butter and sugar together. Add eggs, one at a time, beating until each is incorporated, scraping sides of bowl if needed. Beat in vanilla.
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 about 3/4 full.
Bake, rotating tins halfway through, until done, about 20 mins. Transfer tins to wire racks to cool completely before removing. Cupcakes can be stored up to 2 days at room temp, or frozen up to 2 months in airtight containers.

Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1 stick butter, softened
1/2 tsp cinnamon
1 tsp vanilla extract
3-4 cups powdered sugar (I used about 2 1/2 cups)

In a medium bowl, combine butter and cream cheese. Beat until the mixture is smooth and creamy. Add the cinnamon, vanilla extract, and powdered sugar (1 cup at a time). Beat until smooth and creamy.
Frost the cupcakes, then use a mixture of 1/2 teaspoon cinnamon and 2 tablespoons sugar to dust the top.

**Hannah's Hints**

* These are probably my very favorite cupcakes I've ever made. They taste like snickerdoodle cookies, except in cupcake form. Just delicious and moist and wondiferous!

* These cupcakes are best eaten the day they are frosted, keep at room temp until ready to serve.

* The icing is what really makes it the best, so be generous with it! I'll definitely be using it again! (As I stated above, I only used 2 1/2 cups of powdered sugar because I don't like so much sugary sweetness...but it's still sweet enough!)

* These are so ridiculously easy that I think everyone should make them! Go...do it!