MSC | Snickerdoodle Cupcakes

This past weekend, Ty and I gathered our wedding party over at our house.  Our wedding party is made up of people from different times in our life and we wanted them to have a chance to get to know one another before all of us hop on a plane to Maui in July.  The majority of the wedding party will be staying together in an awesome condo that we are all renting in Paia.  Per usual, everyone brought a bottle of wine and some food to share.  Of course, me being me, I baked cupcakes.  Ty looked through the Martha Stewart Cupcake book and we both agreed that the Snickerdoodle Cupcakes would be the easiest to bake seeing as I already had all the ingredients in my pantry.

I tend to like recipes that use buttermilk and oil rather than butter.  I have found that those recipes ultimately create moist and fluffy cupcakes.  So, I was a little concerned when I saw that this recipe called for butter; I baked another one of Martha's recipes last fall with butter and the cake was a little dry.  This Snickerdoodle cake was a little too dry for my taste.  It did, however, taste really yummy with the frosting (Vanilla Swiss Merguine buttercream) and cinnamon sugar sprinkles.  I am going to attempt to bake these again switching out a few ingredients (butter) for the ingredients (buttermilk and oil) that always seem to deliver. 

Although, I do have to say that the cake batter was simply delicious!  It tasted exactly like Snickerdoodle cookie dough. 

Thank you for stopping by!  Until next time, happy baking!
~Danielle