Cinnamon Sugar Easter Cupcakes

Another good excuse to bake...Easter with the family! My aunt Katherine already had the braided bread covered, so I opted for the more sugary route of cupcakes.  I put peeps on top to make it look like a birds nest (idea for next year: malted eggs under the peep like little eggs!).  Also, my extreme dislike of peeps might deter me from eating these....good idea in theory but I just took the peeps off.

       I'm glad I took these pictures BEFORE bringing them for dinner. My poor little cousin Daniel wanted to hold the pan on the way over. There was a slight casualty of cupcakes in a combination of hitting the brakes and not having a good grip, and most of the tops got smooshed, but they were still delicious!

Cinnamon Sugar Cupcakes...(courtesy of Martha Stewart)

THIS MAKES TWO PANS

3 cups all-purpose flour

1 tablespoon baking powder

1 pinch salt

1 tablespoon cinnamon

1 cup (2 sticks) butter, room temperature

1 ¾ cups sugar

4 large eggs, room temperature

2 teaspoons vanilla

1 ¼ cups milk

Buttercream Frosting for top. 

Preheat oven to 350 degrees.  Line muffin tin with selected liners.  Sift together flour, baking powder, salt, and cinnamon, set aside.

In a large mixing bowl, cream butter and sugar.   Add eggs, one at a time, beating after each addition.  Scrape sides of bowl as needed.  Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

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.

Frost with buttercream (vanilla or TRY chocolate…would probably be yummy!)  Sprinkle top of frosting with cinnamon sugar (1/2 tsp cinnamon, 2 TB sugar) OR a peep if you’re making it for easter!