Snickerdoodle Cups

Total Time: 1 hr 58 mins Preparation Time: 1 hr 40 mins Cook Time: 18 mins

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 cup toffee pieces
• 1/2 cup chopped pecans, toasted
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2/3 cup butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• ground nutmeg, a dash
• 6 cups powdered sugar
• 2 -4 teaspoons milk

Recipe

• 1 in a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• 2 add in 1 1/2 cups sugar, baking soda, cream of tartar, and salt.
• 3 beat until combined, scraping bowl occasionally.
• 4 beat in eggs, one at a time, and vanilla until combined.
• 5 beat in as much of the flour as you can with the mixer.
• 6 using a wooden spoon, stir in any remaining flour, the toffee pieces, and pecans.
• 7 cover and chill about 1 hour or until dough is easy to handle.
• 8 meanwhile, make frosting-in a bowl, beat butter with electric mixer on medium speed until smooth.
• 9 gradually beat in 2 cups powdered sugar.
• 10 beat in 1/4 cup milk, vanilla, cinnamon, and nutmeg until combined.
• 11 gradually beat in 6 cups additional powdered sugar and enough milk to make a frosting of spreading consistency; set aside.
• 12 preheat oven to 375°; grease and lightly flour twenty-four 2 1/2-inch muffin cups or line with paper bake cups.
• 13 in a small bowl, combine the 1/4 cup sugar, cinnamon, and nutmeg.
• 14 using a rounded 2-tablespoon scoop to measure dough; shape into balls and roll in sugar mixture to coat.
• 15 press each ball into a prepared muffin cup; making tops of cookies even.
• 16 bake for 15-18 minutes or until tops are lightly browned and edges are just firm (centers may dip).
• 17 cool in cups on a wire rack for 5 minutes.
• 18 remove cookies from muffin cups; cool.
• 19 spoon the frosting into a decorating bag fitted with a large star tip.
• 20 pipe a tall swirl of frosting on each cupcake.
• 21 if desired, sprinkle with crushed toffee pieces.