Snickerdoddle Cupcakes Topped with a Cookie

Here is a recipe re-do. A Snickerdoodle Cupcake topped with a Snickerdoodle Cookie. I have been making these cupcakes for over a year now and everyone loves them. It's the most requested dessert at my parties and this time I saw this great twist on Bakerella with adding a cookie on top and I couldn't resist.

Just in case you missed these recipes previously posted on my blog, here there are again! This is a MUST make cupcake for your next gathering. ENJOY!

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

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.

Snickerdoodle Cookies

from my sister-in-law Michelle

1 cup butter
1-1/2 cup sugar
2 eggs
2-3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt

Mix together: 2 tbsp sugar and 2 tsp cinnamon; set aside.

Cream together butter, sugar and eggs in electric mixer. Mix all the dry ingredients together and then add to the wet a little bit at a time and mix well. Chill in refrigerator for 2 or more hours (we usually chill overnight).

Roll into 1" balls then roll into the sugar and cinnamon mixture. Flatten with a fork and Bake at 375 for 12 minutes. DO NOT OVERBAKE.