3 c all-purpose flour
1 T baking powder
1/2 t salt
1 T ground cinnamon
1 c (2 sticks) unsalted butter, at room temperature
1 3/4 c sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk
Snickerdoodle Cream Cheese Frosting
6 oz cream cheese, at room temperature
1/4 c (1/2 stick) unsalted butter, at room temperature
3 c powdered sugar, sifted
3 T brown sugar
2 t vanilla extract
1 t ground cinnamon
milk to thin to desired consistency, 1 t at a time
Cinnamon Sugar Topping
2 T sugar
1/2 t cinnamon
Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream together butter and sugar. Add eggs, 1 at a time. Add vanilla. Alternate adding 1/3 flour mixture and 1/3 milk until all is combined. Fill 28 cupcake liners about 3/4 full. Note: do not do like I did and try to make bigger cupcakes if you’re going to make the heart cut outs. Bake 18-20 minutes at 350F. Remove promptly and allow muffin tins to cool on wire racks until you can comfortably handle them. Then remove the cupcakes to the wire racks and allow to cool completely.
Next, to make the heart cutouts, remove the tops of the cupcakes so that the cupcake is level with the wrapper.
Transfer the tops to a cutting board and sprinkle with the cinnamon sugar topping. Press a heart shaped cookie cutter into the center of the top.
Top the bottom half of the cupcake with icing.
You can choose to put the heart or the cut out on top of your cupcake.
I did mine in a hurry after overfilling my cupcakes, so a lot of the cut outs didn’t make it. Most of mine ended up with the heart on top, which was fine with my youth group.