One of my good friend's birthdays was on Monday and in celebration I decided to bake a some goodies for her! Michelle and I work in the same office at USC and like to call ourselves "life twins" for literally doing most everything the same. Last semester we had the exact same class schedule, though this semester we had one difference. We both have pretty much the same work schedules and are presidents of organizations for our grad program. Upon finding out some of her preferred cupcake flavors, she was ecstatic about anything with cinnamon cream cheese frosting. Enter snickerdoodle cupcakes!
Me & Michelle at a USC football game
I first started researching different cupcake flavors that would pair well with this frosting, and decided snickerdoodle was a good fit. I actually found the recipe while searching for frosting recipes, so that worked out pretty well. The recipe I went with is actually a muffin recipe but was noted by another blogger that it could work well as a cupcake. I honestly probably wouldn't use it as a cupcake again. It was yummy but I baked two days before serving and I personally felt that they were a little dry and crumbly. Maybe a little less flour would help out with this issue. They were yummy nonetheless so here you go...
Snickerdoodle Muffins (cupcakes, whatevs)
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling (rather than rolling I decided to just sprinkle cinnamon sugar on top the top of each muffin before baking, I mixed 2 tbsp. sugar and 2 tsp. cinnamon for all 24 cupcakes)
1.Cream the butter and sugar until soft about 3 to 5 minutes.
I already know I'm supposed to stay away from any recipe that involves creaming butter & sugar (can you say fat kid heaven?!) but I went with it anyway, and didn't sneak too much of this delicious concoction....
2. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
3. In a separate, mix together the flour, nutmeg,baking soda, and baking powder and cream of tarter. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. (Again, I decided to just sprinkle a cinnamon sugar mixture on top of the batter after dropping them in the papers) Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin (or cupcake papers)
5. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown. Depending on the size of your tins, you should get about 12 to 14 muffins. (I got 24 out of the recipe, though the second batch was smaller, it can definitely be stretched as a cupcake recipe where you're not going for a "muffin top" effect)
I got my frosting recipe from The Cupcake Project, which I think is going to be one of my new favorite blogs! I was sure to use copious amounts on the cupcakes, so much that a few did indeed become muffins with no frosting left...whoops. This stuff is dangerous, my roommate and I were licking the beaters hoping more would magically appear in the bowl. I warned you...
8 oz cream cheese, room temperature
1/4 C (half stick) butter, room temperature
1 t vanilla extract or vanilla bean paste
1 1/2 tsp cinnamon (add more to taste)
2-3 C powdered sugar (add more or less to make it a stiffness that you like-I only did 2 but wish I had added more, the frosting was a little soft)
1. Mix cream cheese and butter well.
2. Add vanilla and cinnamon.
3. Add powdered sugar.
Drum roll please...ta-da!