SNICKERDOODLE CUPCAKES W/CINNAMON BUTTERCREAM FROSTING
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cake flour, sifted
ground cinnamon for dusting
butter, unsalted, softened
eggs, room temperature
CINNAMON BUTTERCREAM FROSTING:
butter, room temperature
powdered sugar, sifted
Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
Cream together butter and sugar till pale and fluffy.
Add eggs one at a time, blend after each egg added, then add the vanilla extract.
Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
Divide the batter evenly into the cupcake tins, fill 3/4 full.
Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
With mixer on low speed, blend butter till fluffy, about 30 seconds.
Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.
Last Updated: Sat, Feb 22, 2014