Snickerdoodle Cupcakes

Oh.My.Delicious! These taste just like the cookie.  We had a faculty BBQ for my husbands work last night.  We were asked and assigned to bring a dessert.  After a few days of narrowing down the options list, we took these cupcakes and they were seriously gone with in seconds.  Good thing we left a few at home!  People were shocked that they were home made and that I didn't go to culinary school.  {I will admit it did cross my mind multiple times before I had kids.} I had a few of the administrators say to me "There is no hiring out desserts, We are just having Mrs. Berry make them from now on."  The new faculty is amazing!  We are so lucky to have such great people around. We will miss everyone from the old school, but are excited about the new one!

Snickerdoodle Cupcakes 

 with

Cinnamon Sugar Cream Filling & Cream Cheese Frosting

Batter:

1 1/2 cups butter ~ room temperature

2 1/2 cups sugar

5 eggs

1 teaspoon pure vanilla extract

3/4 teaspoon no-color almond extract

3 cups flour

3 /4 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

In large mixer bowl, cream butter and sugar together till light and fluffy. Add in eggs, one at a time, mixing well after each addition. Mix in vanilla and almond extract.  In separate bowl mix flour, baking powder and salt together. Add half of flour mixture into batter and mix well.  Add 1/2 cup milk to batter and mix well.  Add rest of flour mixture into batter and mix well.  Add rest of milk into mixture and mix well.  Pour batter into prepared cupcake pans/cupcake liners. 

Bake at 350 degrees for 20-25 minutes, or until toothpick inserted into center comes out clean. Let cupcakes cool for 10 minutes in pan on cooling racks.  Then remove and cool completely before filling and decorating. 

Cinnamon and Sugar Cream Filling:

1 package {8 oz.} cream cheese ~ softened

1/2 cup powdered sugar

1/2 teaspoon ground cinnamon

1/4 cup milk

In large mixing bowl, combine cream cheese, sugar, cinnamon and milk together. Beat until well blended and not lumpy.  Refrigerate until ready to use. Fill cupcakes and refrigerate cupcakes till served. 

{If you don't have a Bismarck Tip for filling pastries, cut out small portion of center, about size of quarter, set "tops" next to cupcake.  Spoon filling into centers and add tops back onto cupcakes}.

Cream Cheese Frosting: 

8 oz block cream cheese ~ softened

1/2 cup butter ~ softened

3 3/4 - 4 cups powdered sugar

1 teaspoon vanilla extract

Beat cream cheese and butter together until smooth and light.  Add in powdered sugar and vanilla.  Blend all together. Frost cupcakes, sprinkle tops with cinnamon sugar blend and refrigerate.