I’m already running low on all my Fall smelling candles, so I went out to replace them yesterday. Problem was…they had Christmas smells everywhere! It was like a vortex, I got sucked in!
So now I have sugar cookie smelling up my kitchen, silver snowflake in my bathroom, and a holiday mix in my living room. My house smells like one big Christmas store. I was about ready to buy the Christmas decorations and start hanging those too..then I remembered..its STILL October.
It just feels so strange..I feel like xmas should already be here…maybe its just me?
On a different note, if you follow me on Instagram, you may know that I’m pretty obsessed with double stuffed Oreo’s dunked in PB..as in I easily eat a sleeve of them at night while watching a movie or our shows..(I’m only slightly ashamed)..well my 16 month old son has taken up a love for Oreo’s and has learned (already) how to separate the cookies and lick off the cream.
I swear I did not teach him that.
He’s just a product of me..it used to be my go to oreo-eating-way, until I discovered Peanut Butter! I’m such a proud momma…not to sure my fiance feels those same proud feelings! 😛
Ok so these Snickerdoodle Cupcakes with Brown Sugar Buttercream, exactly like a snickerdoodle cookie!
It tastes practically identical, except kind of better, because you know, its cake with loads of sweet, sugary frosting on top.
Its sweet, indulgent, delicious, and the woman who came up with this is pure genius. In my opinion.
I’m a snickerdoodle fanatic, they’re my all time favorite cookie. Probably because I’m in love with Cinnamon. I already went through a jar this season! I just replaced it a week or so ago. Cra-zy.
You should make these. Today. This weekend. For Halloween. For Dinner. 😉
The gritty texture of the brown sugar in the frosting makes these almost rustic feeling..but then you have the soft, airy, moist cake and all.that.cinnamon. Basically you can’t go wrong with these.
Doooo Ittt.
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 2 sticks unsalted butter, softened
- 1 ¾ cups white sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups whole milk, room temperature
- 2 sticks unsalted butter, softened
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup half and half or whole milk
Directions
- Preheat the oven to 400 degrees. Line muffin tins with cupcake liners, set aside.
- In a medium sized bowl sift together the flours, baking powder, salt, and cinnamon. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. About 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each egg after its addition.
- Add the vanilla extract and mix.
- Add 1/3 of the milk followed by 1/3 of the sifted flour mixture, mixing ntil just combine.
- Repeat this process until all of your flour mix and milk are gone, and mixed until just combined.
- Scoop your batter into the cupcake tins filling it almost all the way to the top.
- Pop it into the oven and turn the heat down to 350 degrees.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for five minutes before transferring to a cooling rack. Allow to fully cool before frosting.
- For the frosting, cream together the butter and sugar.
- Add the cinnamon, vanilla extract and confectioners sugar, mixing until just combined.
- Slowly add the cream (or milk) until desired texture is reached.
- Frost your cupcakes and enjoy!
Notes
Source: Foodie with Family
