Ingredients: |
Ingredients: CUPCAKES
1 2/3 c. flour (careful not to overmeasure)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar, divided
1/2 c. unsalted butter, melted
1 egg
1/4 c. yogurt
3/4 c. milk
1 T. vanilla
2 tsp. cinnamon
CINNAMON-SWIRL FROSTING
1 c. salted or unsalted butter, softened to room temperature
3-4 c. powdered sugar
1/4 c. heavy cream or half-and-half
2 tsp. vanilla
salt, to taste
1 T. cinnamon
12 snickerdoodle cookies, mini size
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Directions: |
Directions:Preheat oven to 350º. Line muffin tin with 12 cupcake liners. Set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
FROSTING
Beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds. To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. |
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