Snickerdoodlee-doo

I made these snickerdoodle cupcakes for Coffeehouse last Friday. I made 30 or so, but I probably should have made more! They all went, and pretty quickly too, which made me ecstatic.

Pretty huh? Wanna make 'em? Go ahead! Try it, it's fun.

 

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/2 cup unsalted butter (room temp)
• 1 cup sugar
• 2 eggs (room temp)
• 1 tsp vanilla extract
• 3/4 cup milk (room temp)

Preheat oven to 350 degrees.
Line your trays with paper liners
In a medium bowl, sift together flour, baking powder, and cinnamon. Set aside.
In a mixer, cream butter and sugar on medium speed for 2 minutes
Add eggs one at a time and mix until combined
Add vanilla and mix until combined
Add flour mixture to creamed butter/sugar in three additions and alternate with milk in two additions
Fill baking cups about 3/4 full
Bake for 15-20 minutes.

Honey Cinnamon Cream Cheese Frosting:

• 8 ounces cream cheese, at room temperature
• 4 Tbsp. butter, at room temperature
• 4 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1 tsp. honey (add more to taste if you like)

In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar and cinnamon, and honey mixing well until it’s all incorporated.  Use immediately or refrigerate. 
Oh and extra cinnamon to dust on top immediately after frosting or it will harden and not stick nicely. Enjoy!!