SNICKERDOODLE CUPCAKES

Ingredients

Cupcakes:

• 2¾ cups all-purpose flour


• 3 teaspoons baking powder


• 1 teaspoons ground cinnamon


• ½ teaspoons salt


• ¾ shortening


• 1⅔ cups granulated sugar


• 5 large eggs


• 2½ teaspoons vanilla


• 1¼ cups milk

Cinnamon Frosting:

• 1 cup (2 sticks) salt or unsalted butter, softened


• 3-4 cups powered sugar


• ¼ cup heavy cream or half-and-half


• 2 teaspoons vanilla extract


• Salt, to taste


• 1 Tablespoon ground cinnamon


• Cinnamon-sugar to sprinkle on top

Instructions

1. Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.


2. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.


3. In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add 1⅔ cups granulated sugar, about ⅓ cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 2½ teaspoons vanilla. On low speed, alternately add flour mixture, about ⅓ at a time, and 1¼ cups milk, about half at a time, beating just until blended.


4. Divide cupcake batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about ⅔ full.


5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling racks. Cool completely for about 30 minutes.


6. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.


7. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.