Snickerdoodle Cupcakes

Snickerdoodles are one of my favorite cookies and so when I saw this recipe I couldn't wait to try it. It did not disappoint. The cake is moist, delicious and cinnamon sugary and I used The Best Vanilla Buttercream recipe that I have used before and topped them with cinnamon sugar. So yummy!

Snickerdoodle Cupcakes

Recipe Source: annies-eats.net

Cupcakes:

1 1/2 cups All-Purpose Flour

1 1/2 cups Cake Flour, sifted

1 Tablespoon Baking Powder

1 teaspoon Salt

1 Tablespoon Cinnamon

1 cup unsalted Butter, at room temperature

1 3/4 cups Sugar

4 large Eggs

2 teaspoon Vanilla

1 1/4 cups Milk

Garnish:

1 teaspoon Cinnamon

2 Tablespoon Sugar

Preheat the oven to 350 degrees. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl. In the bowl of an electric mixer, beat the butter and sugar on medium-high until fluffy, approx. 3 minutes. Beat the eggs in one at a time, mix well after each addition. Add the vanilla. With mixer on low speed, add the dry ingredients in three additions alternate with milk, begin and end with your dry ingredients. Beat until just incorporated.

Fill each liner three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool in the pans 5 minutes then transfer to a wire rack to cool completely.

Combine cinnamon and sugar. Frost cupcakes with The Best Vanilla Buttercream then sprinkle with cinnamon sugar mixture.

I shared this at
Tea Party Tuesday
Savory Sunday 
Muffin Monday