Snickerdoodle Cupcakes

• FOR THE CUPCAKES:
• 3 cups Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 2 sticks Unsalted Butter, At Room Temperature
• 2-1/4 cups Light Brown Sugar
• 4 whole Eggs
• 3/4 cups Buttermilk
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese, At Room Temperature
• 1 stick Unsalted Butter, At Room Temperature
• 1 teaspoon Vanilla Extract
• 5 cups Powdered Sugar
• 1 cup Cinnamon Toast Cereal, Crushed

1. For the cupcakes:
2. Preheat the oven to 325u0b0F and line cupcake trays with paper liners.
3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. In the bowl of your mixer, cream together the butter and brown sugar for 2-3 minutes, until light.
5. Add in the eggs, one at a time, beating well after each egg.
6. On medium-low speed, mix in the flour in 3 additions, alternating with the buttermilk, mixing until combined after each addition.
7. Scrape the sides of the bowl, and beat on medium speed for 30 seconds.
8. Use a large spoon to scoop the batter into the lined cupcake trays, filling each about 2/3 full.
9. Bake at 325u0b0F for 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
10. Let cool completely before frosting.
11. For the frosting:
12. In the bowl of your mixer, cream together the cream cheese and butter until light and fluffy, about 2 minutes. Mix in the vanilla extract.
13. Add the powdered sugar, 1/2 cup at a time, starting off at low speed, then mixing for 30 seconds on medium-high after each addition.
14. Once all the powdered sugar has been added, mix on medium speed for 2 minutes, until the frosting is light and fluffy.
15. Frost the cupcakes, and top with the crushed cinnamon toast cereal or dust with cinnamon.

flour, baking powder, salt, ground cinnamon, butter, light brown sugar, eggs, buttermilk, frosting, weight cream cheese, butter, vanilla, powdered sugar, cinnamon

Taken from tastykitchen.com/recipes/desserts/snickerdoodle-cupcakes-4/ (may not work)