Snickerdoodle. What a funny word. These are delicious- probably my favorite cupcake I've made. The original recipe calls for half flour and half cake flour... but we didn't have any cake flour and we didn't have any cornstarch to make cake flour. Nervously, I used (3 times) sifted all-purpose flour. It worked just great! But for some reason, I probably only made 20 cupcakes instead of the 28 Annie of Annie's Eats said I would get. I frosted these cupcakes with this cream cheese frosting.
1 1/2 cups flour 1 1/2 cups cake flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
2 sticks unsalted butter, softened
1 3/4 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk
Preheat oven to 350° F. Line cupcake pans with paper liners. Combine the flour, baking powder, salt and cinnamon in a medium bowl, whisk to combine.
In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Add the
vanilla. With the mixer on low, add the dry ingredients in three additions alternating with the milk. Beat each addition just until incorporated.
Divide the batter between the cupcake liners, filling three-quarters full. Bake about 18-20 minutes.
Transfer to wire rack to cool completely.
Frost and decorate with mini snickerdoodles (if desired).