snickerdoodle cupcakes with cinnamon sugar icing

Snickerdoodle Cupcakes

Butter Cupcakes
Ingredients

1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon No-Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Yield: Makes about 24 standard cupcakes.

Directions

Preheat oven to 350°F.
In mixer bowl cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla and almond flavor.
Mix flour with baking powder and salt.
Add flour mixture alternately with milk, starting with the flour.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Cinnamon Sugar Cream Cheese Filling
Ingredients

1 package (8 oz.) cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 cup milk
Yield: Makes about 1 1/2 cups.

Directions

In large bowl, combine cream cheese, sugar, cinnamon and milk.
Beat with mixer until well blended.
Refrigerate until ready to use.
Fill cupcakes. Refrigerate until ready to serve.

Fluffy Boiled Icing
Ingredients

3 Tablespoons meringue powder
1/2 cup cold water
2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
Yield: Makes 8 cups icing.

Directions

Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes.
In microwave safe bowl stir sugar, corn syrup and 1/2 cup water.
In microwave bring syrup mixture to a boil (approx. 5 minutes).
Remove, let mixture cool slightly (1-2 minutes).
Slowly add syrup to meringue mixture.
Beat on HIGH for 4 minutes.
For top of range: Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.

Special Hints
Sprinkle cinnamon sugar on top of the icing for a traditional flavor!

pumpkin cupcakes with maple buttercream icing

Pumpkin Pie Cupcakes

Ingredients

1 package (18.25 oz.) yellow cake mix (no pudding in the mix)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
3/4 cup canned pumpkin
Yield: Makes about 24 standard cupcakes or 5 Mini Tasty-Fill cakes.*

Directions

Preheat oven to 350°F.
Line standard muffin pan with baking cups.
In large bowl, combine cake mix, cinnamon, and nutmeg.
Add water, oil and eggs; beat with electric mixer 2 minutes.
Add pumpkin; mix until well blended.
Spoon into baking cups.
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
Allow cupcakes to cool in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.
*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Maple Buttercream Icing
Ingredients

4 cups (16 oz.) confectionery sugar, sifted
6 tablespoons butter
3-4 tablespoons half and half
1 1/2 teaspoons maple flavoring
Yield: Makes 2-1/4 cups.

Directions

In a medium bowl, combine all icing ingredients.
Beat until smooth.