I am one of those people that will find a song I like and play it until I literally cannot stand to hear it another time. It usually entails about a month of constant play, during which time Mike reminds me dozens of times that I’d be able to enjoy the song for a lot longer if I restrained myself and didn’t play it quite so much. I’ve ruined dozens of songs for myself this way, and I never seem to learn. The same thing happens with certain recipes. I made the Otsu from Super Natural Cooking at least once a week the whole time we were in Korea, and now I don’t really feel the need to ever eat it again.
But I have a feeling that no matter how many cupcakes I bake, I’ll never get sick of them. There are so many different flavors you can make and you can decorate them in endless new ways, so how could anyone ever tire of them?
I busted out my whole collection of Wilton tips (which is a lot smaller than it used to be, thanks to the garbage disposal) while frosting these. I’ve never taken the Wilton cake decorating class, and would probably fail it if I did, but I love playing around with frosting and a piping bag.
These cupcakes have quite a bit of cinnamon but it’s not at all overpowering. There are dozens of recipes for snickerdoodle cupcakes out there on diffeent food blogs, but I settled on Bakerella’s version (without the cookie), which is modified from Martha Stewart’s Cupcakes. I just made my usual buttercream for the frosting but added a teaspoon of cinnamon. I noticed that some people put cream cheese frosting on theirs, which I might have to try next time I make these.
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
3/4 cup milk (I used 2%)
Preheat the oven to 350 F. Line a 12-cupcake pan with paper liners.
Sift together the flour, baking powder, salt, and cinnamon.
Using a stand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in the vanilla.
Add 1/3 of the flour mixture, and mix gently until combined.
Stir in half the milk.
Repeat with remaining flour mixture and milk, ending with the flour mixture.
Fill the lined cupcake tins with the batter (they should be about 3/4 full). If you have any extra, you can put it into 1 or 2 greased ramekins)
Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pans for 5 minutes, then place cupcakes on a wire rack to cool completely
1 stick butter, softened
3 1/2 cups powdered sugar
1/2 tsp vanilla
1 tsp cinnamon
3 – 4 tbsp milk
Beat the butter, sugar, vanilla, and cinnamon in a stand mixer with a paddle attachment. Add 2 tbsp milk, then add the rest of the milk 1 tsp at a time, stopping when the frosting has a nice spreadable consistency.