Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting

Name: Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting
Total time: 115
Yield: 18
Ingredients: 1.33 cups white sugar, divided; 2 teaspoons ground cinnamon; 1.75 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon cream of tartar; 0.5 teaspoon salt; 0.25 teaspoon baking soda; 0.5 cup unsalted butter, softened; 1 large egg, at room temperature; 1 tablespoon vanilla extract; 1 cup buttermilk, at room temperature; 1 cup unsalted butter, softened; 3.5 cups powdered sugar; 2 teaspoons vanilla extract; 1.25 teaspoons ground cinnamon; 0.25 teaspoon salt; 4 tablespoons heavy cream

Recipe by Kim from allrecipes.com

Dessert 2 Hr. 55 Mins.

Ingredients

18 servings

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1.33 cups white sugar, divided
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2 teaspoons ground cinnamon
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1.75 cups all-purpose flour
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1 teaspoon baking powder
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0.5 teaspoon cream of tartar
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0.5 teaspoon salt
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0.25 teaspoon baking soda
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0.5 cup unsalted butter, softened
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1 large egg, at room temperature

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1 tablespoon vanilla extract
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1 cup buttermilk, at room temperature
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1 cup unsalted butter, softened
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3.5 cups powdered sugar
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2 teaspoons vanilla extract
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1.25 teaspoons ground cinnamon
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0.25 teaspoon salt
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4 tablespoons heavy cream

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.