Snickerdoodle Cupcake

The next installment of a "fall" flavored cupcake is the Snickerdoodle Cupcake with Cinnamon frosting. 

There were mixed reviews on this recipe.  Personally, I liked the cinnamon flavor.  It was subtle and not over-powering.  The cinnamon frosting was delicious.  Some that did not care for a cinnamon taste said it was good but wouldn't want alot of them.  In the end, as with anything, it is all about personal taste.

 One step which I forgot before baking was to sprinkle a little mixture of cinnamon and sugar on top of the cupcake before you put them in the oven.  This supposedly will put a little 'crust' on top.  I halved both the cupcake and frosting recipe and it came out perfect..they made approximately 4 dozen mini-cupcakes.

Make up a batch and come to your own conclusion...

Snickerdoodle Cupcakes

Source: Martha Stewart Cupcakes

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, 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 three batches, alternating with two 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, 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.


Cinnamon Frosting

Adapted from Cook’s Illustrated April 2007

20 tablespoons (2½ sticks) unsalted butter, softened

2½ cups Confectioners’ sugar (10 ounces)

1/8 tablespoons table salt

2 teaspoons vanilla extract

2 tablespoons heavy cream

2 tablespoons cinnamon (or to taste)

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

What will be next ?????