Snickerdoodles? Or Cupcakes? Now you don't have to decide.

Snickerdoodle Cupcakes

I lifted this recipe (with permission) from a friends facebook page.

Bring wet ingredients to room temperature.
Preheat the oven to 350 degrees.
(frosting & cinnamon-sugar to follow)

1 1/2 c. white flour
1 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 c. sugar
2 sticks butter
3 eggs
1-1 1/4 c. buttermilk
2 tsp. vanilla

Cream the butter in the bowl of your stand-up mixer, or if you aren't lucky enough to have one, in a bowl with your hand mixer.  Add the sugar and cream it into the butter.  Scrape down the bowl when necessary, but at least once.

Add the vanilla.  Add the eggs one at a time, fully incorporating each egg before adding the next.  A good tip from Ina Garten is to break the egg into a small bowl in case of stray shell or in case the egg is bad it won't ruin the whole batter.

Have your buttermilk measured and ready.  Put all your other dry ingredients into a small bowl and mix them together with a fork.

In three additions, add in 1/3 of the dry mixture, incorporating it completely.  Add 1/3 of the buttermilk, incoporating it fully.  Lather, rinse, repeat til flour mixture and buttermilk are used up.

Fill baking cups about 3/4-ish with batter.  Bake for 25 minutes or until golden and springy, and the neighbor kids knock on the door because it smells so good.

Cool completely before frosting.

Cream Cheese Frosting
Bring wet ingredients to room temp, otherwise the butter & cream cheese won't incorporate.

1 8 oz. pkg. cream cheese
1 stick butter
2 c. powdered sugar
1 tsp. vanilla

Again with the mixer, cream the butter and cream cheese.  Add the sugar & vanilla.  Taste it, add more sugar if you like. Spread on the cupcakes & top with cinnamon-sugar.

Cinnamon-Sugar

2 Tblsp. white sugar to 1 tsp. cinnamon

Make about double this and then sprinkle on top of cupcakes.
Save the rest for toast :)