Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting


3 1/3 c. all-purpose flour

1 1/4 tsp. ground cinnamon

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

3 sticks butter, softened

2 c. sugar

4 large eggs

1 tsp. vanilla extract

1 1/4 c. buttermilk

Cinnamon sugar:

1 Tbsp sugar and 1 tsp cinnamon

1.  Preheat oven to 350 degrees.  Sift together dry ingredients (except for cinnamon sugar).  In the bowl of a stand mixer with a paddle attachment cream butter and sugar until fluffy, about 2 -3 minutes.  Add eggs one at a time beating well after each addition.  Add vanilla.  Alternately add flour mixture and buttermilk beginning and ending with flour.  Fill cupcake pans 2/3 full.  Sprinkle with cinnamon sugar mixture.  Bake for 20 minutes.  Cool in pan for 5 minutes and remove.

Cinnamon Buttercream Frosting

1/2 c. butter, softened

3-4 c. powdered sugar

1/2 c. milk

1 tsp. pure vanilla extract

1 tsp. cinnamon

1.  With the paddle attachment cream butter until smooth and creamy for 2-3 minutes.  With mixer on low speed, add 3 cups sugar, milk, vanilla, and cinnamon; mix until light and fluffy.  If necessary gradually add remaining cup of sugar to reach desired consistency.  Frost cupcakes and add a chocolate snickerdoodle, if desired.  Enjoy!