Snickerdoodle Cupcakes

Snickerdoodle cookies are one of those classic cookies that I remember eating all the time as a kid. They were always warm and chewy, with just a hint of spice...they were like little hugs! :) I don't know why I never thought of making them into a cupcake, but I'm glad I finally did.

Snickerdoodle Cupcakes

Yields 24+

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 tbsp cinnamon 

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tbsp vanilla extract


Frosting:

1/2 cup unsalted butter, softened

4 ounces cream cheese

1 teaspoon vanilla

2 cups confectioner's sugar



Directions:

In a medium bowl, whisk together the flour, cornstarch, baking powder, and cinnamon; set aside.

In a small bowl, whisk together the almond milk and egg whites, and set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white and almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, beat the butter, cream cheese, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.

Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe with a star tip from the center around in a circle to make a rosette.

Top with sprinkled cinnamon sugar, and enjoy!

Here's a picture of my decorating setup...I know for a long time I struggled with organization, but I found a way that works for me...I hope maybe it can help some of you too.

I use the cylinder to put the piping bag inside of while I fill it with frosting. It just makes for an easier {and a lot less mess!} frosting process. If you would like to order one shoot me an email! My dad is a functional potter and he make them. Enjoy this week's recipe guys!