Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream

Name: Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 177 milliliters All Purpose Flour; 1 Tbsps Baking Powder; 3 Tbsps Brown Sugar; 6 Tbsps butter, softened; 177 milliliters Cake Flour; 0 teaspoons Cinnamon (a little more for garnish); 2 eggs; 2 Tbsps Heavy Whipping Cream; 177 milliliters milk; 1 teaspoon Nutmeg; 355 milliliters Powdered Sugar; 0 teaspoons salt; 177 milliliters sugar; 1 teaspoon Vanilla

Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream might be just the dessert you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 254 calories, 3g of protein, and 8g of fat. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of American cuisine. If you have all purpose flour, cinnamon, eggs, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350° and line muffin tin with cupcake liners.In a medium bowl, sift both flours, baking powder, salt, cinnamon and nutmeg and set aside.In a large bowl, using an electric mixer, cream butter and sugar on medium speed until light and fluffy.

Ingredients you will need

Baking Powder

Cinnamon

Cupcakes

Butter

Nutmeg

Cream

Sugar

Salt

Equipment you will use

Muffin Liners

Hand Mixer

Muffin Tray

Bowl

Oven

Add eggs one at a time, until well incorporated. Be sure to stop and scrape the sides of the bowl when needed.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add vanilla.With mixer on medium low, alternate, adding dry mixture and milk in 3 batches, starting with the flour and ending with flour. Divide batter evenly into cupcake liners, filling each two thirds full.

Ingredients you will need

Cupcakes

Vanilla

All Purpose Flour

Milk

Equipment you will use

Muffin Liners

Blender

Bake for 20 minutes, or until toothpick inserted in middle comes out clean.Cool on wire rack.Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.In a large bowl, using an electric mixer with paddle attachment, whip butter for 5-8 minutes on medium speed (I set my Kitchen

Ingredients you will need

Cupcakes

Butter

Equipment you will use

Hand Mixer

Toothpicks

Wire Rack

Oven

Bowl

Aid mixer on speed 4). Butter will become pale and creamy.

Ingredients you will need

Butter

Equipment you will use

Blender

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light and fluffy.To finish, scoop into a pastry bag fitted with an extra large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a large puff of frosting, then release pressure and pull up to form a peak.

Ingredients you will need

Frosting