Name: Snickerdoodle Cupcakes with Cinnamon Swirl Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 3 h
Yield: 12 cupcakes
Ingredients: 1 and 2/3 cups (210g) all-purpose flour (spoon & leveled); 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (1 stick or 115g) unsalted butter; 1 and 1/2 cups (300g) granulated sugar, divided; 1 large egg, at room temperature; 1/4 cup (60g) yogurt or sour cream, at room temperature; 3/4 cup (180ml) milk, at room temperature; 1 Tablespoon pure vanilla extract; 2 teaspoons ground cinnamon; 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature; 3-4 cups (360-480g) confectioners' sugar; 2 teaspoons pure vanilla extract; salt, to taste; 1 Tablespoon ground cinnamon; 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)