Snickerdoodles + Cupcakes= Sweet, Sweetness

Snickerdoodles are my favorite cookies. And cupcakes...well, we all know how I feel about those little bits of heaven. So, when I came across a recipe for snickerdoodle cupcakes, I just had to try them. The cupcakes were delicious and moist. You could leave the icing off of them (reminder: muffins are just ugly cupcakes) and have them for breakfast with coffee, but why would anyone do that?

Snickerdoodle Cupcakes adapted from Martha Stewart, via The Tiny Tyrant's Kichen
1 and 1/2 cups flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla (I used Mexican Vanilla from my mother in law)
3/4 cup milk

Preheat oven to 350 degrees. Line a cupcake pan with 12 paper liners.
Whisk together flour, baking powder, and cinnamon and set aside. Cream together butter and sugar until light and fluffy, about 4 minutes. Beat in the eggs and vanilla, one at a time until well incorporated. Add 1/3 of the flour mixture and half the milk. Beat until combined. Repeat with remaining flour mixture and milk, ending with the flour mixture. Fill the cupcake liners 3/4 full. Bake for 16 - 20 minutes. Cool in the pans for a few minutes and then transfer to wire racks to cool completely. Frost with Cinnamon Cream Cheese Icing (recipe below).

Cinnamon Cream Cheese Icing
1 stick unsalted butter, room temp
1 pkg (8 oz) Cream cheese, room temp
Pinch of salt
2 tsp. Cinnamon
2 tsp. Vanilla
4 cups powdered sugar

Beat butter and cream cheese together until light and fluffy. Add salt, cinnamon and vanilla and beat until combined. With your mixer on low, add the powdered sugar one cup at a time until well mixed. Pipe or spread on cupcakes and dust with cinnamon.