Snickerdoodle Cupcakes with Fluff Buttercream

Adapted via Brown Eyed Baker and Baked Bree
Serves: 24 (yields over 2 dozen cupcakes)

For the Cupcakes:
♦ 1 1/2 cups all-purpose flour
♦ 1 1/2 cups cake flour
♦ 1 tbsp baking powder
♦ 1/2 tsp salt
♦ 1 tbsp ground cinnamon
♦ 1 cup unsalted butter, at room temperature
♦ 1 3/4 cups granulated sugar
♦ 4 eggs, at room temperature
♦ 2 tsp vanilla extract
♦ 1 1/4 cups whole milk

For the Frosting:
♦ 1 cup room temperature butter
♦ 1 (7-oz) jar marshmallow creme (Fluff!)
♦ 2 cups confectioners sugar
♦ 2 tsp vanilla

For Garnish:
Snickerdoodle Cookies, cinnamon sugar, etc.

Make the cupcakes: Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and cinnamon in a medium bowl; set aside.

With an electric mixer or standing mixer on medium-high speed, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to low. Alternate adding the flour mixture with the milk, beginning and ending with the flour.

Divide the batter evenly among lined cups, filling each just under 3/4 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 and frosting (Note: cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers).

Make frosting: Cream the butter until it is light and fluffy. Add the Fluff, and whip for 2 an additional minutes. Slowly add the confectioners sugar, and the vanilla – whip until fluffy.

To read more about this cake and my musical pairing, click HERE.

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