Nothing is better than a warm, spicy snickerdoodle cookies....except maybe that in Cupcake form! I had to make treats for a winner of a fun contest at work and make treats for a sorority alumnae function. I found this recipe from Martha Stewart's website and tweaked it a little. I think adding the almond extract made the flavor a little more nutty. And, it was just the right amount of cinnamon to add a little something, and everybody seemed to love them!
Snickerdoodle Cupcakes
makes 24(ish) cupcakes
1 1/2 cups all purpose flour
1 1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp cinnamon
2 sticks (1 cup) unsalted butter, softened
1 3/4 cup sugar
4 eggs
1 tsp vanilla extract
1 tsp almond extract
1 1/4 cup milk
Preheat oven to 350 degrees F and prepare your muffin tins by using liners or spraying with cooking spray.
Sift first five ingredients together in a medium bowl. In your mixing bowl, cream the butter and sugar until light and fluffy. Add 4 eggs, one at a time scraping down the bowl often. Add the extracts and mix until incorporated. Add the flour and milk alternately, beating well after each addition.
Fill liners 2/3 to 3/4 full. Bake for 18-20 minutes until golden brown.
After cooled, frost with desired frosting. I used SMBC with a hint of cinnamon added in.
Enjoy, and take a bite!
These cupcakes are the only pictures I got of this recipe--decorated for my sorority's alumnae function with our symbols--a kite and a pansy!
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