Snickerdoodle Cupcakes

Mom's 60th Birthday has me searching out cupcake recipes.  There are a seemingly endless supply of delicious sounding recipes.  I'll be checking off recipes for awhile.  Good thing we live close together - I can continue to celebrate Mom's birthday with cupcakes long after the actual day is over.

This cupcake uses a mix - and you can tell. 

Even with the "mix" taste, I do like the cupcake; it is very light.  The icing makes the cupcake.  I didn't *get* the snickerdoodleness of this cupcake, though.  To me, it was more a cinnamon cupcake. 

And it SMELLS devine.  I took a few to work so I wouldn't be tempted to eat the entire batch myself.  My one coworker who actually has will-power took a cupcake for "later".  She IM'd me a short 1/2 hour after taking a cupcake to tell me the smell forced her to sample the treat much earlier than she had planned!  Always a good thing in my book!



Snickerdoodle Cupcakes

~ adapted from That Winsome Girl

1 package white cake mix
1 cup 1% milk
1/2 cup unsalted butter, melted
3 large eggs
2 tsp vanilla extract
1 T ground cinnamon

For Frosting:
4 ounces cream cheese, softened
2 tsp ground cinnamon
2 cups powdered sugar, sifted
1/4 cup unsalted butter, softened
1 tsp vanilla extract

Preheat oven to 350F.  Line cupcake pans (I was able to get 32 cupcakes out of this recipe).

In large bowl, mix cake mix and cinnamon.  In a medium bowl,combine eggs, milk, vanilla and melted butter. With mixer on low, slowly pour liquids into the dry ingredients. Mix until just combined. 

Divide batter among cupcake liners, filling no more than 1/2 full as cupcakes will rise considerably.  Again, the ice cream scoop works well.  Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before frosting.

To Make Frosting:
Beat together softened cream cheese, butter, vanilla and cinnamon until light and fluffy.  Slowly add powdered sugar, 1/2 cup at a time, beating well after each addition. Continue adding sugar until your desired spreading consistency is reached.  Spread over cooled cupcakes.  Frosting does harden after awhile. 

Store 2 days at room temperature or up to 2 months in airtight (freezer-safe) container.

~ On a "weird" note - my cupcake wrappers actually FELL OFF of my cupcakes.  If you look at the above photo, you can see the wrappers starting to fall off. 




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