Snickerdoodle Cupcakes

March 22, 2013

205

Snickerdoodle Cupcakes, need I say more? Branch out from your usual Vanilla and Chocolate cupcakes. Add a little snicker to your life!

Cake
• 1 ½ cups all-purpose flour
• 1 ½ cups cake flour
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 Tablespoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 ¾ cups sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups whole milk
Icing
• 12 ounces cream cheese, at room temperature
• ½ cup unsalted butter, at room temperature
• 1 pound powdered sugar, sifted
• 2 Tablespoons brown sugar
• ½ Tablespoon vanilla extract
• 1 teaspoon ground cinnamon

Topping: 2 Tablespoons sugar + ½ teaspoon ground cinnamon

Preheat oven to 350? Line 28 muffin tins with paper liners. Sift together both flours, baking powder, salt and cinnamon. In a large mixing bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition. Divide batter evenly among lined cups, filling each about ¾ 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 icing.

Nutritions

Calories
319

Sodium
181mg
7% DV

Fat
20g
30% DV

Protein
3g
6% DV

Carbs
29g
10% DV

Fiber
0.9999999999999999g
3% DV

Snack Baked