Snickerdoodle Cups

Directions

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