Snickerdoodle Cupcake Recipe

I wasn't able to print off enough copies of the recipe so here it is!
I will try and copy everyone else's and put them on here too if you didn't get a change to get any of the others.

Snickerdoodle Cupcakes

1 ½ cups all-purpose flour
*1 ½ cups cake flour (not self rising), sifted
1 TBS baking powder
½ teaspoon salt
1 TBS ground cinnamon, plus ½ tsp for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar, plus 2 TBS for dusting
4 large eggs, room temperature
2 tsp pure vanilla extract
1 ¼ cups milk


*If you don’t have cake flour just use 1 ½ cups of all purpose flour minus 2 TBS. (3 cups flour total, minus 2 TBS)


1. Preheat oven to 350 F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 TBS cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining ½ teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco #809 or Wilton #1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve!
5. Makes 28 large cupcakes, and lots of mini cupcakes!


For mini cupcakes, bake for 10 minutes, rotating at 5 minutes, until a cake tester inserted at the centers, comes out clean.