Snickerdoodle Cupcakes with Brown Sugar & Cinnamon Buttercream

Ingredients

• 0.8 cup flour 
• 0.5 Tablespoon double-acting baking powder 
• 3 Tablespoons brown sugar 
• 6 Tablespoons butter softened
• 0.8 cup cake flour 
• 0.3 teaspoon cinnamon for garnish (a little more )
• 2  eggs 
• 1.5 Tablespoon cup heavy whipping cream 
• 0.8 cup milk 
• 1 teaspoon nutmeg 
• 1.5 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1 teaspoon vanilla 

Equipment

• bowl
• oven
• wire rack
• blender
• hand mixer
• toothpicks
• muffin liners
• muffin tray
• pastry bag

Directions

1. Heat oven to 350° and line muffin tin with cupcake liners.In a medium bowl, sift both flours, baking powder, salt, cinnamon and nutmeg and set aside.In a large bowl, using an electric mixer, cream butter and sugar on medium speed until light and fluffy.
2. Add eggs one at a time, until well incorporated. Be sure to stop and scrape the sides of the bowl when needed.
3. Add vanilla.With mixer on medium low, alternate, adding dry mixture and milk in 3 batches, starting with the flour and ending with flour. Divide batter evenly into cupcake liners, filling each two thirds full.
4. Bake for 20 minutes, or until toothpick inserted in middle comes out clean.Cool on wire rack.Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.In a large bowl, using an electric mixer with paddle attachment, whip butter for 5-8 minutes on medium speed (I set my Kitchen
5. Aid mixer on speed 4). Butter will become pale and creamy.
6. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light and fluffy.To finish, scoop into a pastry bag fitted with an extra 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 large puff of frosting, then release pressure and pull up to form a peak.
7. Garnish with a sprinkle of cinnamon.Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.