Snickerdoodle Cupcakes

By Okcoja

Ingredients

• 1 1/2 Cups Butter, room temperature
• 2 1/2 Cups Granulated Sugar
• 5 Eggs
• 1 tsp. Vanilla Extract
• 3/4 Cups No Color Almond Extract
• 3 Cups Flour
• 3/4 tsp. Baking Powder
• 1/4 tsp. Salt
• 1 Cup Milk
• Cinnamon Sugar Cream Cheese Filling
• 1 (8oz. pkg.) Cream Cheese, softened
• 1/2 Cup Confectioners Sugar
• 1/2 tsp. ground cinnamon
• 1/4 Cup Milk
• Fluffy Boiled Icing
• 1 Tbsp. Meringue Powder
• 1/2 Cup Cold Water
• 2 Cups Granulated Sugar
• 1/4 Cup Corn Syrup
• 1/2 Cup Water

Preparation

Step 1

For the Cake:
Preheat oven to 350.
In mixer bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla and almond.
Mix flour with baking soda and salt.
Add flour mixture alternately with milk, starting with the flour.
Pour into prepared pans
Bake 20-25 minutes or until a toothpick comes out clean.
Cool 10 minutes in pan on rack. Cool completely before icing.

For Filling:
In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Refrigerate until ready to use. Fill cupcakes. Refrigerate until ready to serve.

For Fluffy Boiled Icing:
Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes. In microwave safe bowl stir sugar, corn syrup and 1/2 cup water. Bring mixture to a boil approximately 5 minutes. Remove and let mixture cool slightly, about 2 minutes. Slowly add syrup to meringue mixture. Beat on high for 4 minutes.