{The Girl Kyle Bakes} Snickerdoodle Cupcakes

I haven't been doing the best job on keeping up with my baking posts!  I went to post this on Monday, but then I couldn't remember where I got the recipe or what prompted me to make these.  So I remember this morning as I walked to my car that I had wanted to look for the recipe at home.  I kept forgetting so I ran back into the house to give it a quick look.  Thankfully the recipe was right at the top of the pile!  It all came back to me. Mr. Goddard came across a text many Sunday's ago from what I believe was Sacconnect.  They had suggested a recipe to bake on your lazy Sunday afternoon.  Snickerdoodle cupcakes he told me, but when he linked to Martha Stewart's recipe I was let down.  I had tried several of her recipes when I first began baking several years ago and I was completely disappointed.  I thought they were typically dense and dry.  I would have never made these if it weren't for Mr. G because I had purposely stayed away from MS in the recent years, but I couldn't let down my honey.

I'm sure he'll be very smug when I say that I'm glad I made these.  They were absolutely delicious!  It has opened a small window in my heart for Martha Stewart and I won't shy away next time I come across one of her recipes.  If you love snickerdoodles then these are definitely worth baking.  I give my approval :)

{Original Recipe}

Ingredients

• 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

Preparation

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk 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.

Makes 28

Buttercream

• 3 sticks butter
• 4-6 cups powdered sugar
• 1/2 teaspoon cinnamon

I always just kind of make my frosting up as I go along, but this is fairly accurate.  I beat the butter until creamy, then add one cup of powdered sugar at a time.  Beating each time until incorporated.  Continue adding powdered sugar until you reach your desired consistency, depending on whether you're piping your frosting or not.