Cupcakes

1 and 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

1 and 1/2 cups sugar, divided

1 large egg

1/4 cup sour cream 

3/4 cup milk, at room temperature

1 Tablespoon pure vanilla extract

2 teaspoons ground cinnamon

Cinnamon-Swirl Frosting

1 cup unsalted butter, softened 

3-4 cups confectioners’ sugar

1/4 cup heavy cream

2 teaspoons pure vanilla extract

Salt, to taste

1 Tablespoon ground cinnamon

12 snickerdoodle cookies, mini size

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.  In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.  In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture  will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, sour cream, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.  In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.  Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting:

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until smooth and creamy, about 1 minute. Add confectioners’ sugar, cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if the frosting is too sweet.  Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Beat 1 Tablespoon of cinnamon into half of the frosting.  To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag.