Brown Butter Snickerdoodle Cupcakes with Buttercream Frosting

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subheading: FOR THE CINNAMON-SUGAR:

3 tablespoons Nielsen Massey Madagascar Bourbon Pure Vanilla Sugar, or granulated sugar

2 teaspoons ground cinnamon

subheading: FOR THE SNICKERDOODLE CUPCAKES:

1 ⅔ cups all-purpose flour, (200g)

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

½ cup unsalted butter, softened (114g)

½ cup granulated sugar, (100g)

¼ cup light brown sugar, (56g)

1 large egg yolk

3 large egg whites, whisked

1 teaspoon Nielsen Massey Madagascar Bourbon Pure Vanilla Extract

½ cup vanilla Greek yogurt, (140g)

½ cup milk, room temperature (120g)

subheading: FOR THE BUTTERCREAM FROSTING:

1 cup unsalted butter, softened (224g)

2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

4 cups powdered sugar, sifted (480g)

4 to 6 tablespoons heavy cream , (60 to 90ml)

Directions at spoonfulofflavor.com

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