Snickerdoodle Cupcakes

yield 50 cupcakes | 350F

The night before, make a batch of Snickerdoodle cookies.

Cupcakes

1 lb 4 oz all purpose flour
80 g cornstarch
4 cups sugar
2 tsp baking powder
2 cup vegetable oil
2 cup milk
8 large eggs, room temperature
1 tbsp + 1 tsp vanilla extract


Sift the dry ingredients together.

Put the wet ingredients in another bowl and mix together. Add the wet to the dry and combine thoroughly.

Filling

10 oz light brown sugar
6 tbsp cinnamon
5 oz margarine, room temp

Mix the filling ingredients thoroughly.

Scoop cupcake batter into cupcake papers about half full. Dollop a tsp of filling in each cup. I like to squish it out just a bit in my fingers so that it's spread out a bit inside the cupcake. Top off with another scoop of batter until the papers are about 4/5th full. These cupcakes dome nicely and you can fill them almost all the way to the top.

Bake for 20 minutes until a cake tester comes out clean.

Frosting

10 oz butter, room temp
20 oz cream cheese, room temp
13 cups powdered sugar, sifted
cinnamon to taste, about 1 tbsp

Beat butter and cream cheese together until soft and creamy. Scrape the bowl.

Sift 7 cups of the sugar into the bowl. Beat until creamy. Scrape the bowl.

Sift in the remaining 6 cups of sugar and cinnamon. Mix well.

Adjust as needed for flavor and consistency.