Tuesday, October 11, 2011

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting
Yields 18 cupcakes

3/4 Cups flour, all-purpose
3/4 Cups flour, cake sifted
1/2 Tbls baking powder
1/4 tsp salt, table
1/2 Tbls cinnamon, ground
1/2 tsp cinnamon, ground for dusting
1/2 Cup butter, unsalted at room temperature
1 Cup sugar, white
2 Tbls sugar, white for dusting
2 Large egg, whole at room temperature
1 tsp extract, vanilla
3/4 Cups milk, skim

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1/2 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream 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. Reduce speed to low. 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. Combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. sprinkle the top of each cupcake with the sugar.

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. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

Pipe frosting on each cupcake. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Cinnamon Cream Cheese Frosting

8 Ounce(wt)s softened cheese, cream regular
1/2 Cup softened butter, unsalted
1 Teaspoon extract, vanilla
1/2 Teaspoon cinnamon, ground
4 Cups sugar, powdered

In a medium bowl, combine butter and cream cheese. Beat until the mixture is smooth and creamy.

Add the cinnamon, vanilla extract, and powdered sugar (1 cup at a time). Beat until smooth and creamy.