Snickerdoodle Cupcakes with Cinnamon Swirl Frosting Recipe

yield: 12 CUPCAKES


1 and 2/3 cups (210g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick or 115g) unsalted butter
1 and 1/2 cups (300g) granulated sugar, divided
1 large egg, at room temperature
1/4 cup (60g) yogurt or sour cream, at room temperature
3/4 cup (180ml) milk, at room temperature
1 Tablespoon pure vanilla extract
2 teaspoons ground cinnamon

Cinnamon-Swirl Frosting
1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
3-4 cups (360-480g) confectioners' sugar
1/4 cup (60ml) heavy cream or half-and-half*
2 teaspoons pure vanilla extract
salt, to taste
1 Tablespoon ground cinnamon
12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)

Recipe Notes:
*For the cream in the frosting, you can use milk instead. However, the consistency of the frosting will not be as creamy.


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