Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Happy Monday :)
Last night my friend Hima (check out her blog here!) and I decided to have a baking adventure and make Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting. 
This cupcake tastes like Churros, so with all the cinnamon, it's a bit of an acquired taste. 

Snickerdoodle Cupcake Recipe: (adapted from Alpineberry)

Cupcake Batter:

3 cups cake flour
1    1/4 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt 
12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp
2 cups granulated sugar
4 large eggs 
1 tsp pure vanilla extract
 1   1/4 cups (10 fl. oz.) buttermilk
Cinnamon-Sugar Topping:
1 tbsp granulated sugar combined with 1 tsp ground cinnamon

1. Sift dry ingredients

2. Combine wet ingredients in the bowl of a stand mixer

3. Combine dry ingredients with wet ingredients by alternating additions with buttermilk!

4. Fill cupcake wells 2/3 with batter. Dust tops of cupcake with Cinnamon-sugar topping.

5. Bake for 20-25 minutes at 350degrees. 

Note: The batter turned out to be viscous. To prevent this, try adding more buttermilk or butter until the batter becomes softer. 

Even though I was really insistent on not using cream cheese in the frosting, I think it turned out delicious :) and it's definitely a great addition to make buttercream frosting less sugary. 

Cinnamon Buttercream Frosting Recipe:

2 sticks unsalted butter (room temperature)

1 stick cream cheese

4 cups confectioners sugar (sifted)

8 tbsp milk 

2 tsp vanilla extract

1 tsp cinnamon 

1. Beat butter and cream cheese until fluffy (not-chunky! This step is important if you want your frosting to reach a good consistency)

2. Sift in sugar, milk and vanilla

3. Mix on low until incorporated (Don't over-mix. This causes the frosting to be too runny)

I was frosting with Hima's tip yesterday and I think I finally know what love is<3 Wilton's tip 4B is absolutely gorgeous<33333! It's really smooth and easy to pipe with!