Snickerdoodle Cups Recipe

Directions:

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.