Snickerdoodle Cookie Cupcakes

My dream is finally coming true, I get to guest post on my sister's blog! I'm Annie, that's me on the left. For my cupcakes, I made mini snickerdoodle cookie cupcakes and lemon cream (post to come).
The snickerdoodle cupcakes were absolutely delicious consisting of a snickerdoodle cookie base, then a cinnamon cake layer, topped with cinnamon cream cheese frosting!

I followed the recipe exactly except I made them mini instead and was able to squeeze about 30 cupcakes out of the batter instead of 12-14 regular size like the recipe says. The mini size was perfect and allowed people to come back for seconds without feeling guilty about it.

snickerdoodle cookie mini cupcake
The recipe came from the adorable blog How sweet It Is!
cookie layer
1/4 cup butter, at room temperature
1/2 cup  brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cups all-purpose flour
pinch of salt
1/4 teaspoon baking powder
1 teaspoons cinnamon
1 tablespoon milk, if needed
Preheat oven to 350 degrees F.
Beat butter and sugar in the bowl of an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and cinnamon. Mix until dough comes together. Add in milk. If dough is crumbly, add milk 1 teaspoon at a time until it comes together.
Refrigerate dough while you make cupcake batter.
cake layer
1/2 cup butter, at room temperature
3/4 cup granulated sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon cinnamon
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.
Line muffin tins with cupcake liners and add about 1 1/2 tablespoons (or however much you’d like for thicker cookie bottoms) of cookie dough in the bottom of the liner. Even out the dough with the back of a non-stick sprayed spoon. Using an ice cream scoop, drop batter (about 2 heaping tablespoons worth) on top of cookie dough mixture. Bake cupcakes at 350 degrees for 15-18 minutes.

cookie layer ready to be topped with the cake batter

baking away
Cinnamon Cream Cheese Frosting
1/2 cup butter, at room temperature
1 block (8 oz) cream cheese, at room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Add butter and cream cheese in the bowl of an electric mixer and beat until fluffy and combined. Gradually add in powdered sugar and vanilla, mixing on medium speed and scraping down the sides of the bowl for 4-5 minutes. Finish with adding cinnamon, then mixing until combined once more. Frost cupcakes as desired and sprinkle with a little cinnamon sugar. Cupcakes should be refrigerated after about 1-2 hours of sitting out. 

finished with a sprinkle cinnamon 

So next time you are craving a cookie and a cupcake, just make these snickerdoodle cookie cupcakes!

More guest posts to come.

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