I surely love snicker doodle cookies but even more I love love
love these cupcakes! They are perfect! I think you should try them out! I can
not even describe how good they are.
Makes about 28
Ingredients
1
1/2 cups all-purpose flour
1/2 cups all-purpose flour
1
1/2 cups cake flour
1/2 cups cake flour
2
tablespoons of brown sugar
tablespoons of brown sugar
1
tablespoon baking powder
tablespoon baking powder
1/2
teaspoon salt
teaspoon salt
1
tablespoon ground cinnamon, plus 1 teaspoon for dusting
tablespoon ground cinnamon, plus 1 teaspoon for dusting
1
cup (2 sticks) unsalted butter, room temperature
cup (2 sticks) unsalted butter, room temperature
1
3/4 cups sugar, plus 4 tablespoons for dusting
3/4 cups sugar, plus 4 tablespoons for dusting
4
large eggs, room temperature
large eggs, room temperature
2
teaspoons pure vanilla extract
teaspoons pure vanilla extract
1
1/4 cups milk
1/4 cups milk
Directions
1.
Preheat
oven to 350 degrees. Line standard muffin tins with paper liners. Sift together
both flours, baking powder, brown sugar, salt, and 1 tablespoon cinnamon.
Preheat
oven to 350 degrees. Line standard muffin tins with paper liners. Sift together
both flours, baking powder, brown sugar, salt, and 1 tablespoon cinnamon.
2.
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, alternating with additions of milk, and beating until combined
after each.
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, alternating with additions of milk, and beating until combined
after each.
3.
Divide
batter evenly among lined cups, filling each three-quarters full. Bake,
rotating tins halfway through, about 18 – 20 minutes. Transfer the cupcakes to
wire racks to cool.
Divide
batter evenly among lined cups, filling each three-quarters full. Bake,
rotating tins halfway through, about 18 – 20 minutes. Transfer the cupcakes to
wire racks to cool.
4.
While
the cupcakes are still warm. I took the paper off the end of some refrigerated
butter and gently buttered the top of each cupcake and then dusted the top of
each with a cinnamon sugar mix of the left over ingredients above.
While
the cupcakes are still warm. I took the paper off the end of some refrigerated
butter and gently buttered the top of each cupcake and then dusted the top of
each with a cinnamon sugar mix of the left over ingredients above.
5.
These
do not need frosting, they are so good! They melt in your mouth!
These
do not need frosting, they are so good! They melt in your mouth!
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I am telling my sister about this recipe and hopefully she will make them when she comes and visits. Thank you for joining us on our Four Seasons Blog Hop. Pinning Now.
Thanks for linking up at Sweet and Savoury Sunday, I'm the new co-host and would love for you to link up this weekend. I love snickerdoodles, what a great idea to re-create them as a cupcake! Fantastic.
Mmmmmmm snicker doodle anything I love!!
I would love for you to share this at my T.G.I.F. Linky Party 🙂 Have a great Memorial weekend!!