Snickerdoodle Cupcakes

One word: YUM! I made these a over the weekend and they were so delicious!  I modified a recipe from Martha Stewart, which you can find here.   I didn't have cake flour and also didn't need 28. I frosted these cupcakes in cream cheese frosting, because that's my favorite.  Martha did hers in 7-minute frosting.  I would imagine 7-minute frosting would make it taste more like a snickerdoodle, because it's a little bland. However, I kind of hate 7-minute frosting, so I did cream cheese.  So, here's how I did mine:

Snickerdoodle Cupcakes

Makes 20 

Ingredients:

2 cups all purpose flour

2 tsp corn starch

2 tsp baking powder

1/4 tsp salt

2 tsp cinnamon

3/4 cup butter, room temp

1 1/4 cup sugar

3 large eggs, room temp

2 teaspoons vanilla extract

1/4 teaspoon almond extract

3/4 cup milk

Directions:

Preheat oven to 350 degrees.  Line 20 muffin cups with liners.  Sift/whisk together all dry ingredients in large bowl.

Cream butter and sugar together until fluffy and light.  Add in eggs one at a time, beating until just combined. Add in vanilla and almond extract. Alternate beating in dry mixture and milk, ending with dry mixture.  

Fill each liner about 3/4 way full.  Bake cupcakes for 16-20 minutes until tooth pick comes out clean.  

Cream Cheese Frosting

Ingredients:

1 1/2 sticks butter, room temp

8 oz cream cream cheese, room temp

3 cups powdered sugar

1 tsp vanilla

milk

Directions:

Beat butter and cream cheese until fluffy.  Add in vanilla.  Gradually beat in sugar, scraping down the bowl in between.  Add milk, 1 tsp at a time, until desired consistency is reached. 

 

Enjoy!!!!!

To see some more delicious recipes check out these fabulous blogs:

Tempt My Tummy Tuesday

Tuesday at the Table

Tasty Tuesday

Have a great day!!