You might be sensing a pattern with all the cinnamon baked goods that find there way onto this little blog. I love spicy, warm flavors much more than chocolate. So when I'm baking for myself, I go for spice.
These little gems are based off of my all-time favorite cookies, Snickerdoodles! And with a equally lovely brown sugar buttercream, I might actually eat the whole batch. They don't have chocolate, so you can eat them for breakfast! Here we go...
Yields 24 cupcakes
- 2 1/2c all-purpose flour
- 2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1/2c buttermilk
- 1/2c vegetable oil
- 1tsp vanilla extract
- 1 stick of butter, softened
- 1c sugar
- 3 large eggs, room temperature
- 2 1/2 tbsp ground cinnamon
Preheat oven to 350 and place liners in a cupcake pan.
Cream butter and sugar with an electric mixer until fluffy. Add eggs. Combine after each one.
In a separate bowl, sift flour, baking powder, baking soda, cinnamon, and salt. In another bowl, combine oil, buttermilk, and vanilla. Add dry mixture to the butter mixture, alternating between dry and liquid mixture. Only mix until combined so you don't over mix. Overmixing=dry cupcakes.
Fill each cupcake liner 3/4 way full. Bake for 15-20 minutes until toothpick inserted comes out clean. Let cool.
Brown Sugar Buttercream
Adapted from this recipe
- 1 1/2 sticks unsalted butter, softened
- 1/3c brown sugar, packed
- 2tsp ground cinnamon
- 4c powdered sugar
- 1/2 tsp vanilla extract
- 1/4c milk
Cream butter until fluffy with an electric mixer. Add both sugars slowly. Add vanilla and cinnamon; combine. Add enough milk to soften the texture of the buttercream. Add in small increments so not to make it too runny.
With the brown sugar in the mix, the frosting is not the same texture as a powdered-sugar-only buttercream. It's thicker and slightly grittier, but the flavor is killer on these little cakes.
To get fancy, fill a pastry bag with a 1M Wilton tip. Pipe enough frosting as desired. Eat.