Ingredients
1⅔cupsall-purpose flour,(210 grams) spoon & leveled
½tspbaking powder
¼tspBaking Soda
½tspsalt
½cupunsalted butter,(1 stick or 115 grams)
1½cupsgranulated sugar,(300g) divided
1large egg,at room temperature
¼cupyogurt or sour cream,(60 grams) at room temperature
¾cupmilk,(180 ml) at room temperature
1tbsppure vanilla extract
2tspground cinnamon
1cupunsalted butter,(2 sticks or 230 grams) softened to room temperature
4cupsconfectioners’ sugar,(360 to 480 grams)
¼cupheavy cream,(60 ml) or half-and-half
2tsppure vanilla extract
salt,to taste
1tbspground cinnamon
12snickerdoodle cookies,mini size
Preparation
Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. Let it rest for a couple of minutes to slightly cool down.
Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
In a small bowl, mix the remaining ½ cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 Tablespoons of cupcake batter into each cupcake liner.
Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 Tablespoon of cupcake batter until the cupcake liners are about ¾ full. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
Bake the cupcakes for 19 to 21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until smooth and creamy for about 1 minute.
Add confectioners’ sugar, cream, and vanilla extract. Beat on low speed for 30 seconds then switch to high speed and beat for 3 full minutes.
Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick.
Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Beat 1 Tablespoon of cinnamon into half of the frosting.
Spoon half of the cinnamon frosting into the piping bag and half vanilla frosting into the piping bag.
Pipe onto cupcakes. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5 days.
