Fall Treats #13: Snickerdoodle Cupcakes

If you've been reading my blog for a while, I'm sure you've (hopefully) noticed that my recipes and photos have slightly improved over the course of the past year and a half or so. 

As I've progressed as a cook and as a blogger, I've tried to work on my photography skills even though I have a terrible camera and I usually forget it everywhere I go.

But I remember sharing a recipe for Festive Spice Cupcakes back in the day... and while those were good, these are better. 

So i thought i would override an old recipe for a new one, and your tastebuds will thank you. 

I love cinnamon. i know it's not for everyone, but there's something about it that makes me think of cold november nights at home, and brings me back to my childhood years. it's traditional, nostalgic, and just plain delicious in oh, just about everything.

So i was really excited to make these cupcakes. The cookie bottom is chewy and adds a slight cookie crunch, while the cake itself is moist and flavorful. and delightful. and delicious.

and don't get me started on the frosting. I might have gone a little overboard and put a LOT of frosting on these cupcakes. But frosting is my favorite part... so I'm not complaining. The cinnamon really comes out in the frosting, and is the perfect compliment to the cream cheese. yes please.

Snickerdoodle Cupcakes
adapted from How Sweet Eats

For the cookie layer:
1/4 cup butter
1/2 cup brown sugar
1 large egg
1 tsp. vanilla
3/4 cup flour
dash of salt
1/4 tsp. baking powder
1 tsp. cinnamon
1 tbsp. milk
Line a 12 cup muffin tin with paper liners, and preheat oven to 350 degrees. 
Beat the butter and sugar until light and fluffy, then add the egg and vanilla and mix until well incorporated. In a separate bowl, mix together the flour, salt, baking powder and cinnamon, then hand stir the dry ingredients into the butter and egg mixture. Add a tablespoon of milk and mix.
Refrigerate dough until the cake batter is made.


For the cake layer:
1/2 cup butter
3/4 cup sugar
2 eggs
1 tbsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/3 cup milk
1/2 tsp. salt
1/4 tsp. cinnamon

Beat the butter and sugar in a mixing bowl until light and fluffy, then add the eggs and vanilla and beat well. In a separate bowl combine the dry ingredients. Add half of the dry ingredients to the butter and egg mixture and mix until just combined. Add the milk, mix and then add the rest of the dry ingredients and mix until just combined. 


Drop about 1 tbsp. of the cookie dough on the bottom of each muffin tin. Spray the back of a spoon with cooking spray, and smooth down each drop of cookie dough until evenly distributed in the bottom of each tin. 


Fill the rest of each tin with cupcake batter, until about 3/4 of the way full.
Bake at 350 degrees for 15-20 minutes, or until cooked all the way through.


Cinnamon Cream Cheese Frosting:
1/2 cup butter, softened
1 block cream cheese (8 oz), softened
3 cups powdered sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
Add the butter and cream cheese in a mixing bowl and beat until light and fluffy. Slowly add in the powdered sugar, beating until well combined, then add the vanilla and cinnamon. Frost cupcakes with as much frosting as desired.

 

enjoy! :)