Snickerdoodle Cupcakes

Martha Stewart recipe adapted by Bakerella! Makes 12 cupcakes and 12 mini-cupcakes

• Ready In: 35 mins
• Serves: 18

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2  teaspoons cinnamon
• 1⁄2 cup unsalted butter, room temperature
• 1  cup sugar
• 2  eggs, room temperature
• 1  teaspoon vanilla
• 3⁄4 cup milk, room temperature

Directions

1. Preheat oven to 350 degrees.
2. Line regular and miniature cupcake trays with paper liners.
3. In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
4. In a mixer, cream butter and sugar on medium for about 2 minutes.
5. Add eggs, one at a time and mix until combined.
6. Add vanilla and mix until combined.
7. Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
8. Fill baking cups about 3/4 full.
9. Bake for about 15-20 minutes.
10. Remove cupcakes from trays and let cool.