Inspired by Cupcakes

A few months back on a trip to Napa, California, I randomly found a cupcakery called Sift downtown. This cute, little cupcake stand shares space with a clothing boutique and one visit had me hooked on the concept of good, simple, beautiful cupcakes.

Since then, I have been on the hunt for the perfect cupcake. The Rogue Valley doesn't boast a cupcake boutique, so the next best solution has been to make the perfect cupcakes at home.

Here is one of my favorites to date:

Snickerdoodle Cupcakes

For the cupcake:
(from Martha Stewart's Cupcakes)

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon 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.

For the Frosting:
(from iheartcuppycakes ~ one of my all time favorite cupcake blogs!)
4 ounces cream cheese, softened
1/2 tsp ground cinnamon
~2-4 cups powdered sugar, sifted
1/4 cup butter, softened (not margarine)
1/2 teaspoon vanilla extract

Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.

Add 2 cups powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.

I am lazy and use store bought cookies to decorate.

Hope you like them as much as I do. Enjoy!