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Snickerdoodle Cupcakes Recipe

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This recipe for Snickerdoodle Cupcakes is from Bethel Mennonite Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups all-purpose flour
1½ cups cake flour (not self-rising), sifted
1 tbs baking powder
½ tsp salt
1 tbs cinnamon, plus ½ t for topping
1 cup unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tbs for topping
4 large eggs, room temperature
2 tsp vanilla
1¼ cups milk
Directions:
Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tbs cinnamon. With an electric mixer on medium-high speed, cream butter and sugar until fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Divide batter evenly among lined cups. Bake about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. To finish, make Special Frosting and frost each cupcake. Combine remaining cinnamon and sugar. Sprinkle over frosted cupcakes.
Special Frosting
Ingredients:
1½ cups Crisco (no substitutions)
2 lb powdered sugar
½ cup cold water
1 tsp salt
1 tsp vanilla
Combine and beat all ingredients except half the powdered sugar. Add remaining sugar and beat 10 minutes. Add 1 – 2 tbs water if necessary, a tiny bit at a time.

 

 

 

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