Snickerdoodle Cupcakes

I made these cupcakes for Dave's brother Steve's birthday party. I'm not the hugest fan of cinnamon flavored things, but Dave and most of his family are. I thought that these were something different and unique, and ended up being SUPER GOOD!

We celebrated his birthday at a bar and there were quite a few people there, all who tried and ate more than one of these! I had someone from a local radio station come up and tell me they were "Heaven in her mouth." So the next time you're craving something cinnamony. . .MAKE THESE!

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.

2. Line standard muffin tins with paper liners.

3. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

4. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.

5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

6. Beat in vanilla. Reduce speed to low.

7. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

8. 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.

9. Transfer tins to wire racks to cool completely before removing cupcakes.

10. Frost with Cinnamon Cream Cheese Buttercream and Decorate with Snickerdoodle Cookies.

CINNAMON CREAM CHEESE BUTTERCREAM:

1 8oz brick of cream cheese

1 stick of butter

1 tbsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

7 cups powdered sugar

Milk

1. Cream together cream cheese and butter.

2. Add in vanilla, cinnamon, and salt.

3. Slowly mix in powdered sugar and thin with a Tbsp or so of milk. You can add more sugar if it's too runny.

4. Whip on high speed until light and fluffy.

SNICKERDOODLE COOKIES:

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

1. Preheat the oven to 400 degrees.

2. Sift together flour, cream of tartar, baking soda, and salt; set aside.

3. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar.

4. Beat on medium speed until light and fluffy, about 2 minutes.

5. Scrape down sides of bowl. Add eggs, and beat to combine.

6. Add dry ingredients, and beat to combine.

7. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon.

8. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar.

9. Place about 2 inches apart on the prepared baking sheets.

10. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes.