Snickerdoodle Cupcakes

Christmas is a wonderful, magical time for some people. I'm certainly one of those. I love the decorating, the music, the buying gifts for people in my life, the snow (as long as I don't have to drive in it), but most of all, I love seeing and spending time with family. I look forward to the days of just being with each other, relaxing, playing board games and eating delicious food. I can't wait!

However, Christmas can be a really tough holiday for some individuals. I work in the field of Addictions and Mental Health, and my job has forced me to witness the heartbreak and sadness that sometimes comes with the Christmas season. For some, it can be the darkest time of the year due to stress, pressure and expectations that come with the holidays. It can be a reminder of lost family and friends, either because people have passed away or relationships have disintegrated over time. It can trigger break downs in mental health, relapses or increases in substance use and more. Sadly, the Christmas season is the busiest time of the year for professionals in my field of work, and so I do what I can. Christmas isn't about getting gifts, it's about giving love and care to others. These cupcakes are 1 part of my donation to a bake sale, where proceeds will go towards the local Abused Womens Shelter in town.

These cupcakes are really yummy. They're a little dense, but they taste exactly like Cinnamon Toast Crunch cereal- I'm sure they taste like Snickerdoodle cookies as well, I just have never had those so I can't attest! They are warm and cinnamoney and perfect for the cold season. Enjoy!

Yield: about 28 cupcakes
Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk

For the frosting:
3 sticks (1 1/2 cups) unsalted butter, room temperature
4 cups powdered sugar
pinch of salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

For garnish:
1 teaspoon cinnamon
2 tablespoons sugar

Directions:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.

In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter evenly between the cupcake liners, filling each approximately 3/4 full. Bake until a toothpick inserted in the centre comes out clean, about 18-20 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, place the butter in the bowl of a stand mixer and beat on medium-high speed until smooth, about 1 minute. Add the powdered sugar to the bowl and mix on medium-low speed until just incorporated. Sprinkle in the salt and vanilla extract, and beat on medium-high until smooth. Mix in the heavy cream on low speed until just incorporated; then, increase the speed to high and beat until light and fluffy, scraping down the bowl as needed, for about 4-5 minutes.

Fill piping bag fitted with decorative tip (I used a Wilton 1B) and frost cupcakes as desired. For the garnish, mix cinnamon and sugar together until completely combined; sprinkle on top of each frosting swirl to complete.

Source: cupcakes from Annie's Eats Pin It