Sweet Saturday and a Touch of Nature!

Happy Saturday, my lovely friends! I hope you have a wonderful weekend planned. :o) Two posts in two days has me happy-dancing in my chair!

I had planned to complete a card last night to post with today's treat... but when my mom sends me a text message saying she'll pick me up in 7 minutes for coffee, everything just drops. ;) It was such a beautiful time. She even blessed me with the new cookbook I've been wanting! I can hardly wait to dirty it up in the kitchen. :o)

In lieu of a card, I'm excited to share a few photographs. Far too much time had passed before I frolicked about outside to snap a few pictures of the nature I cherish so deeply. I recently took the time to immerse myself in my love of flowers and photography. It was amazing. It was cloudy and gray all the way until the last picture... I just had to laugh. I didn't let bad lighting prevent me from snapping away, though! I'm hoping to develop my technique over the summer. There is quite a long road to get to where I want to be, but the journey will be beautiful. :o)

A few favorites! And then I'll reward you with a sweet confection.

At last, the sunbeams appeared as sunset neared... just in time to gently dance along the top of the petals. :o)

You know what else I adore, along with nature? The unique flavor of Snickerdoodle cookies. Last year I made, loved, and posted Snickerdoodle Bundt Cake. But at long last, I made them in my beloved cupcake form. Knowing I could count on the reliable source who posted the recipe, I whipped them up a few days ago, assured of their success. I used a different frosting than she did, however... and the combination is fantastic. Today we celebrate Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting!

I completely forgot to add the cinnamon-sugar dusting to the top, which would have mimicked the cookie topping and added a touch of sparkle. No one missed it, I must say! (Thankfully.) The cake is soft, moist, and bursting with the cinnamon-sugar taste of a Snickerdoodle. The original recipe paired it with Seven Minute Frosting, but I opted for a cinnamon-infused cream cheese frosting. My loved ones were delighted, as the raves over it were constant. (Even from my mom who claims she doesn't like cream cheese frosting. Cinnamon is magical and the little flecks are so pretty throughout the swirls.) My family loves these and they will surely be made again... with the sparkly topping. ;) Bake and enjoy them, my friends!

Thank you for visiting me! I wish you a day of blessings, hugs, and cupcakes. :o)

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Yield: 28 cupcakes

For the cupcakes:

1½ cups all-purpose flour

1½ cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon ground cinnamon

1 cup unsalted butter, at room temperature

1¾ cups granulated sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

1¼ cups whole milk

For the frosting:

10 ounces cream cheese, chilled

6½ tablespoons unsalted butter, at room temperature

3¼ cups confectioners' sugar, sifted

2-2½ teaspoons cinnamon

4 teaspoons clear vanilla extract*

For the garnish:

2 tablespoons granulated sugar

½ teaspoon ground cinnamon

Directions:

Preheat oven to 350º F. Line standard muffin tins with paper liners.

Sift together all-purpose flour, cake flour, baking powder, salt, and cinnamon.

With an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to low. Add the flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide the batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes and frosting. Cupcakes can be stored up to 2 days at room temperature or frozen up to 2 months in airtight containers.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Reducing the speed to low, add in the confectioners' sugar and cinnamon just until incorporated. Increase the speed to medium-high and beat 2-3 minutes more. Blend in the vanilla. Frost cupcakes as desired. (I used my favorite large star tip.) 

Combine the 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Using a small, fine sieve, dust the cupcakes with cinnamon-sugar.

*Note: The frosting recipe creator only uses clear/imitation vanilla extract for her cream cheese frostings, noting that it holds its shape better and yields a brighter white result. I did not have any on hand, so I used pure vanilla extract. I will test her theory one day, so I'm posting the recipe as written.

Source: Cupcakes from Brown Eyed Baker; Frosting adapted from Annie's Eats