Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

 Recipe via http://www.confessionsofacookbookqueen.com/2010/04/snickerdoodle-cupcakes-with-cinnamon-cream-cheese-frosting/
I decided to top the cupcakes with my favorite cinnamon cream cheese frosting from Cupcakes: From the Cake Mix Doctor. They turned out super yummy, and really do taste like a cupcakey snickerdoodle…with awesome frosting.

INGREDIENTS

1 1/2 cups all purpose flour

1 1/2 cups cake flour (not self rising)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups milk

Frosting
1 package cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups powdered sugar
1 teaspoon cinnamon

Preheat oven to 350. Line muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 20 minutes. Transfer to wire racks to cool completely before removing cupcakes.

TO MAKE FROSTING: Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the powdered sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.