snickerdoodle cupcakes w/cinnamon buttercream frosting

How To Make snickerdoodle cupcakes w/cinnamon buttercream frosting

• 1

  Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
• 2

  Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
• 3

  Cream together butter and sugar till pale and fluffy.
• 4

  Add eggs one at a time, blend after each egg added, then add the vanilla extract.
• 5

  Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
• 6

  Divide the batter evenly into the cupcake tins, fill 3/4 full.
• 7

  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.
• 8

  Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
• 9

  With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
• 10

  FROSTING:
• 11

  With mixer on low speed, blend butter till fluffy, about 30 seconds.
• 12

  Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
• 13

  Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
• 14

  Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
• 15

  NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card