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1
Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
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2
For the snickerdoodle cookie: In a small bowl, combine the all-purpose flour, cream of tartar, baking soda and salt and set aside.
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3
With a hand mixer, beat the granulated sugar, butter and egg together until creamy.
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4
Add the flour mixture and mix until fully incorporated.
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5
Put the cinnamon sugar on a small plate.
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6
Scoop about a tablespoon of the batter into the cinnamon sugar mixture and roll around to coat in the sugar.
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7
Drop into one of the cupcake liners and flatten the dough; repeat to fill the remaining 11 cupcake liners.
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8
Set aside.
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9
For remainder of the cookie dough, scoop teaspoonfuls of the dough onto baking sheets.
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10
Bake until golden brown, about 5 minutes.
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11
Cool completely.
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12
For the cake batter: Combine the cake flour, cinnamon, baking powder, salt and baking soda in a small bowl and set aside.
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13
Combine the granulated sugar, butter and honey in the bowl of a stand mixer with a paddle attachment and mix on medium until the mixture is creamy.
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14
While the mixer is running, add the eggs and yolks one at a time, thoroughly mixing after each egg.
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15
Alternate adding the flour mixture and the sour cream, ending with the flour.
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16
Mix on medium until the ingredients are all fully incorporated.
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17
Fill the liners (on top of the cookie dough) three-quarters full with the cupcake batter.
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18
Bake until cooked through, about 20 minutes.
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19
Cool the cupcakes completely before frosting.
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20
For the mint tea: Add the mint leaves and sugar to 1 cup boiling water and let steep for 5 minutes.
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21
Strain out the mint and set aside to cool completely.
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22
For the cinnamon honey glaze: Put the butter in a small bowl and stir in the honey and cinnamon sugar until smooth.
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23
For the mint buttercream: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer.
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24
Set the bowl over a medium saucepan of gently simmering water, and whisk until the sugar is dissolved and the mixture is frothy and smooth and reaches 160 degrees F on a candy thermometer, about 5 minutes.
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25
Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes.
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26
With the mixer running, add the butter one piece at a time.
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27
Continue beating until all of the butter is incorporated and the mixture looks smooth.
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28
Add the cooled mint tea, confectioners' sugar and mint extract.
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29
With the paddle attachment, beat until fully incorporated and smooth.
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30
To assemble: Brush some of the cinnamon honey glaze on top of each cupcake, frost with mint buttercream and top with a mini snickerdoodle.
