Snickerdoodle Cupcakes with Brown Sugar Buttercream
Thursday, November 8, 2012
Carrie in Baking, Dessert

Snickerdoodle Cupcakes

As I mentioned in my last post, it was my Mom's birthday recently and my family surprised her in California. After her birthday celebration in California, my parents made a trip up to Seattle to visit us and that landed on her actual birthday. 

After all of the Angel Food Cakes she made for me in my life, I was not going to let her birthday pass without making a homemade dessert. I spotted this Snickerdoodle Cake from Foodie with Family awhile back and decided to make a cupcake version. My Mom was always making Snickerdoodle Cookies growing up and I couldn't pass up the Brown Sugar Cinnamon Buttercream Frosting. 

The cupcakes were delicious, the cinnamon flavor was perfect for Fall and that Brown Sugar Buttercream Frosting....DANGEROUS...so good.

Ingredients
For Cupcakes
1-1/2 tablespoons brown sugar
2 sticks butter, softened
1-3/4 cup sugar
4 eggs
1 tablespoon vanilla extract
1-1/2 cups all purpose flour
1-1/2 cups cake flour
1 tablespooon baking powder
1/2 teaspoon salt
1-1/4 cup milk, room temperature

For Frosting
1-1/2 sticks butter, room temperature
1/3 cup light brown sugar, packed
1 teaspoon cinnamon, plus more for garnish
2 to 2-1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/4 cup half and half, plus more if needed

Directions
For the Cake
Preheat oven to 375 degrees and line cupcake pan with cupcake liners.

Cream together butter and sugars in mixing bowl.

Add eggs to mixing bowl, one at a time, mixing in between.

In a seperate bowl, whisk together flours, baking powder and salt.

Slowly mix in flour mixture, alternating with milk, mix until well combined.

Bake cupcakes for about 28 minutes, or until a toothpick comes out clean.

For the Frosting 
Beat together butter, brown sugar and cinnamon until well combined.

Beat in 2 cups of confectioners sugar and vanilla, until mixture gets fluffy.

Add half and half and mix until well combined.

Add remaining 1/2 cup of confectioners sugar until fluffy. If too thick, add more half and half, if too thin add more confectioners sugar.

Frost cupcakes and dust on top with cinnamon. 

Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
See website for complete article licensing information.