Snickerdoodle Cupcakes with Cream Cheese Frosting

Adapted from a Martha Stewart recipe. What a lady.

snickerdoodle is just so fun to say

Unfortunately J wasn’t here to enjoy these ones 😦

Ingredients:

Cupcakes:

  • 3 cups cake flour
  • 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 buttermilk
Cream Cheese Frosting:
  • 8 ounces cream cheese
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 cups confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract

Get Bakin’:

Cupcakes:

Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift flour, baking powder, salt, and 1 tablespoon cinnamon.  With an electric mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. 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 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.

Frosting:

Using an electric mixer, beat cream cheese on medium speed until smooth. Add butter, and beat until fluffy.  Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar and dust over frosted cupcakes using a sieve.

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