These are WONDERFUL. Seriously, if you love cinnamon, you will be a happy camper. Also I'm thinking about making them in a donut pan and rolling them in butter and cinnamon sugar next time. Either with frosting or without they are wonderful!
The original recipe was for a cake but, since I was making these for tailgating, I didn't really want to lug a cake around the Grove (the Grove is where Ole Miss Rebels tailgate, see here).
The only caveat about this recipe is that the frosting is really sweet. Like going to give you a small child like sugar high sweet. So be prepared, make a cup of coffee to go along with it and enjoy!
Snickerdoodle Cupcakes with Brown Sugar Buttercream Frosting
(recipe from Foodie with Family)
makes 24 cupcakes
For the cake:
1 1/2c all-purpose flour
1 1/2 cups cake flour
1 T baking powder
1/2 t salt
1 T ground cinnamon
2 sticks butter, softened to room temperature
1 3/4 c fine or superfine sugar
4 large eggs, room temperature
1 T vanilla extract
1 1/4 c. whole milk, warmed to room temperature
For the buttercream:
1/2c light brown sugar, packed
2 1/4 sticks butter, softened to room temperature
1 t ground cinnamon
3-4 c confectioner's (powdered) sugar
1/2 t vanilla extract
1/4 c of half and half, plus more if needed
To bake the cake:
Preheat the oven to 325. Butter and flour cupcake pans or use cupcake skirts. In a large bowl whisk together flours, baking powder, salt and cinnamon. Set aside.
Cream together the butter and sugar until fluffy and pale in color. Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each. Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate. Repeat until all flour/milk is added.
Divide into cupcake pans and bake for 20-25 mins.
To make the buttercream:
Beat together the butter, brown sugar and cinnamon until fluffy and pale in color. Add 3c of powdered sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated. Scrape down the bowl and add the half and half. Beat to incorporate again. Add another 2c of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like. Then frost cupcakes, sprinkle with more cinnamon and sit down to a cinnamon-inspired bliss :D