Snickerdoodle Cupcakes

I just learned of an AMAZING opportunity to win a trip from One2One Network to THE GREAT BLISSDOM Conference. I am so exciting about this opportunity. My blog is just 2 months old (yesterday) and the last 2 months have been amazing. I've meet some AWESOME people already, learned SO much about blogging, cooking and baking. And I can't wait to learn MORE. I would love the chance to go to a conference and learn about this amazing little "BLOG WORLD".

These are AMAZING cupcakes. I first found these back in March 2010 over at Your Homebased Mom I think I've made these so many times that people actually think it's my recipe. They say "Oh did you make those really good cupcakes again". And yes of course I made them AGAIN and AGAIN and AGAIN.

I have made a few variations, changed the frosting up a bit here and there, but the base of the cupcake is just so delicious it almost doesn't matter what frosting you put on top. One of my daughters just LOVES the Cinnamon frosting, my oldest son LOVES Cream Cheese frosting. So no matter how I make them they always disappear very quickly. This batch went just as fast as a friend stop by to help me proof read my scrapbook/cookbook and another neighbor saw me post on facebook that I was baking them so we took a plate to them too. Her daughter said "this is the BEST cupcake I've ever had". So put a smile on everyone's face and make these delicious cupcakes any day of the year or better yet bring them this year as a Thanksgiving Day treat. I promise they will be a hit.

Snickerdoodle Cupcakes

originally found over at Your HomeBased Mom

3 cups cake flour (we use any flour we have on hand)

1 1/4 tsp ground cinnamon

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3 sticks butter, softened,

2 cups sugar

4 large eggs

1 tsp vanilla extract

1 1/4 c buttermilk

cinnamon sugar: 1 Tbsp sugar and 1 tsp cinnamon

Oven preheat to 350 degrees.  Sift together dry ingredients (except for cinnamon sugar, set aside).  With paddle attachment cream butter and sugar until fluffy, about 2 -3 minutes.  Add eggs one at a time beating well after each addition.  Add vanilla.  Alternately add flour mixture and buttermilk beginning and ending with flour.  Fill cupcake pans 2/3 full.  Sprinkle with cinnamon sugar mixture.  Bake for 20 minutes.  Cool in pan for 5 minutes and remove.

Cinnamon Buttercream Frosting
frosting recipe updated 10-13-11
adapted from Magnolia Bakery Cookbook in New York City

1 cup unsalted butter, room temperature

6-1/2 cups powdered sugar

1/2 cup milk
2 tsp pure vanilla extract

1 tsp cinnamon

Place butter in a large mixing bowl. Add 4 cups of the powdered sugar and then the milk and vanilla. On medium speed in an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough. If desired, add a few drops of food coloring and mix thoroughly.

Makes approx 32 regular cupcakes.

This recipe also linked to: Holiday Treats Hookup, Inspiration Friday, Show Us What You're Workin' With, What's on Your Plate, Days of Thanksgiving It's a Blog Party, Tasty Tuesday, Potluck Sunday, This Week's Cravings, Hearth and Soul Hop, Tuesdays at the Table, Cupcake Tuesday and Ultimate Recipe Swap

Also don't forget to link up with us

Thanksgiving Cookies & Treats at:

"THIS WEEK'S CRAVINGS"