For me, cinnamon is synonymous with comfort food.  The aroma in the kitchen while I bake something with cinnamon makes me happy.  The day I made these, it was a cold rainy morning, which called for something comforting.  Also, I hadn’t baked in about two weeks – I was practically going through withdrawal.

This is a well-rounded cupcake.  The buttery texture of a snickerdoodle melts in the mouth.  The yellow cupcake balances the sweetness of the cinnamon and sugar of the cookie.  The creamy feel of the cinnamon buttercream is a perfect compliment.

Here’s a snickerdoodle cupcake.  I can’t deny that it is a little cumbersome to make because essentially you’re making two desserts and combining them.

Directions:

First, I baked a batch of snickerdoodles (any recipe will do).  I baked the cookies until they were done but still on the moist side – only 10 minutes.  Then, I cut 12 cookies into quarters.

Second, I prepared cupcake batter (I used a regular yellow cake mix).  I place a scoop of batter in each of 24 cupcake papers.  Then I place 2 quarters of the snickerdoodle cookies in the cake batter.  I covered the cookies completely with more batter.  I baked the cupcakes for only 18 minutes.

I made a Wilton Buttercream frosting and mixed in 1 tsp of cinnamon.  I decorated with a simple swirl.  I was sure to add enough to support a cookie topper.

You should have 24 leftover pieces of cookies to top off the cupcakes.

And, as added bonus you’ll have more whole Snickerdoodle cookies to enjoy.

HAPPY BAKING!