Snickerdoodle Cupcakes

These are yummy, yummy, yummy! I made them to bring to work today and they were quite a hit. Here are the recipes I used for the sugar cookie cake and the cinnamon buttercream icing.

Sugar Cookie Cupcakes
recipe by Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

Cinnamon Buttercream

recipe by Wilton

 

1 cup solid white vegetable shortening (I use Crisco brand)

1 teaspoon vanilla extract

1 teaspoon butter flavoring

10 1/2 teaspoons water

1 lb. pure cane confectioners sugar

1 tablespoon Wilton meringue powder

1 teaspoon ground cinnamon

Pinch of salt (optional)

Cream shortening and water in an electric mixer. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Add flavorings and blend an additional minute or so, until creamy. Makes 2 1/2 cups icing. I used a piping bag fitted with a 1M tip.