Snickerdoodle Cupcakes

Direction :

Preheat oven, prep muffin tins, and sift dry ingredients:
Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

Cream butter and sugar, add eggs, then vanilla:
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 sides of bowl as needed. Beat in vanilla.

Add dry ingredients in 3 batches, alternating with milk:
Reduce mixer speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter between lined cups; bake and cool:
Divide 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.

Make cinnamon sugar; pipe frosting on cupcakes and dust with cinnamon sugar:
Make cinnamon sugar by combining remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar mixture.