Snickerdoodle mini's

I'm not gonna lie...these are easily my absolute favorite cupcakes.  I have a cinnamon/sugar obsession and love making snickerdoodle cookies (that post is soon to come!), so when I tasted the cinnamon ice-cream at my neighborhood ice-cream shop I KNEW I needed to find a recipe that would translate that flavor into a cupcake.

This recipe combines the perfect amount of cinnamon, sugar, and moist fluffiness to create the ultimate snickerdoodle cupcake.  And I know you're not supposed to eat batter with raw egg, but this batter is lick-the-bowl-good!!!!  Even though I might get a stomach ache, I just can't help myself, so taste with caution because it is addicting :)  Actually, that's how I knew this recipe was going to be a winner....because the batter was so delicious!

Snickerdoodle Mini's
Yields about 6 dozen mini's, or 28 regular sized cupcakes
Adapted from Recipe Girl

Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 Tablespoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups whole milk

Frosting Ingredients

• 16 ounces cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-3 cups powdered sugar
• 2 Tablespoons brown sugar
• 1/2 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon

Topping (optional)

• 2 Tablespoons sugar + 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F.  Line muffin tins with paper liners.
2. Sift** together both flours, baking powder, salt, and cinnamon.
3. 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 flour mixture in three parts, alternating with additions of milk, beginning and ending with the flour mixture and beating until combined after each addition.
4. Divide batter evenly among the lined cups, filling each about 3/4 full.  Bake mini's about 12-14 minutes (20 minutes for regular sized cupcakes), or until toothpick inserted into the center comes out clean.  Remove to a wire rack to cool completely before icing.
5. Prepare frosting: In a medium bowl, use electric mixer to blend cream cheese and butter.  Add brown sugar, vanilla, ground cinnamon and 1 cup of powdered sugar.  Add additional powdered sugar to taste, 1/2 cup at a time.  Spread or pipe frosting onto cooled cupcakes.  Place cinnamon-sugar mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle or dusting (optional).
6. Unfrosted cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.  Frosted cupcakes should be stored in the refrigerator (due to the cream cheese) up to 2 days.  Bring to room temperature before eating for the best taste!

*Tip: Cake flour can be hard to find, but it usually comes in a box, rather than a paper bag like other flours.  A common brand is Swans Down.  However, if you can't find cake flour, there's a quick trick to faking it.  Simply use all-purpose flour, but for each cup of flour used, swap out two Tablespoons flour for two Tablespoons corn starch.  Make sure to sift the flour/corn starch mixture multiple times to ensure the corn starch is fully incorporated.

**Tip: Sifting is a requirement, especially when working with two different flours.  It allows the flours to be thoroughly mixed and creates the fluffiness that a great cupcake requires!  If you don't have a specific flour sifter, a fine mesh strainer, or sieve, works just as well.

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