Busy Momma Recipe: Snickerdoodle Cupcakes with Cream Cheese Frosting...

These Snickerdoodle cupcakes are especially fun for Fall. Enjoy!



Snickerdoodle Cupcakes with Cream Cheese Frosting

3 c. flour
1 T. baking powder
1/2 tsp. salt
1 1/2 T. cinnamon
1 c. unsalted butter, @ room temp
1 3/4 c. sugar
4 large eggs, @ room temp
2 tsp. vanilla
1 1/4 c. milk


Cream Cheese Frosting

8 oz. cream cheese, @ room temp
1/2 c. unsalted butter, @ room temp
1 tsp. vanilla
1 tsp. cinnamon
3 c. powdered sugar, sifted


Cinnamon-Sugar Dusting

1 tsp. cinnamon
2 T. sugar


-Preheat oven to 350 degrees. Sift together flour, baking powder, salt & cinnamon.
-With mixer on medium speed, cream nutter & sugar until pale & fluffy. Add eggs one at a time beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 additions of milk & beating until combined after each.
-Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins half way through until cake tester comes out clean- about 20 min.
-Transfer tins to wire racks to coll completely before removing cupcakes.

Frosting:
-Using electric mixer, beat together cream cheese & butter until light & fluffy. Add vanilla & cinnamon & beat just to combine. Slowly add powdered sugar, beating well.
-Using pastry bag fitted with large, plain, round tip, pipe frosting on each cupcake.
-Immediately finish by dusting the frosting with cinnamon-sugar mixture.