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Snickerdoodle Cupcakes are your favorite cookie in cupcake form. Soft, moist, and full of cozy spice, these cupcakes are topped with a creamy cinnamon buttercream that takes them to the next level. They’re the perfect twist on a classic cookie.
Why you’ll Love This Recipe
All the flavor of a classic snickerdoodle cookies – warm cinnamon-sugar baked right into a light, fluffy cupcake.
Bakery-style texture – soft and tender with the perfect crumb.
Cinnamon buttercream frosting – rich, creamy, and perfectly spiced to complement the cupcake without being too sweet. I licked the whole bowl clean after frosting the cupcakes.
A fun twist on a nostalgic favorite –Taking that same flavor combo and putting it into a snickerdoodle cupcake is pretty much brilliant in my opinion. In fact, if you close your eyes while you are eating them you may just think you are eating a snickerdoodle cookie.
Ingredients Needed
- All Purpose Flour
- Butter, salted and softened
- Sugar, granulated sugar and powdered sugar
- Eggs
- Buttermilk
- Whipping Cream
- Vanilla Extract
- Baking Powder
- Ground Cinnamon
- Salt
How to Make Snickerdoodle Cupcakes
- Line muffin pan with cupcake paper liners.
- Mix together flour, baking powder, cinnamon and salt.
- Beat butter using a stand mixer or an electric mixer at medium speed.
- Add sugar, eggs and vanilla extract and beat to combine.
- Alternate adding in flour mixture and milk into wet ingredients.
- Mix just until combined. Do not overmix.
- Pour batter into cupcake liners, 2/3 full.
- Bake at 350 degrees F until a toothpick comes out clean, about 18-20 minutes. Allow to cool on a wire rack.
- In a bowl of a stand mixer, combine softened butter, powdered sugar, vanilla, cinnamon and milk. Add milk a tablespoon at a time to achieve a good spreading consistency. If needed, add additional milk or powdered sugar. You can also use an electric hand mixer and a regular bowl to make frosting.
- Use a piping bag to pipe on frosting or use a knife to spread it on when cupcake are completely cool.
- Find all my buttercream frosting tips here.
Tips from leigh Anne
- Work with ingredients that are room temperature. They will combine more smoothly.
- Always use a liner. It makes removing, frosting and handling the cupcake so much easier. If you don’t have liners be sure and spray the muffin tin well.
- To make sure my cupcakes are all the same size I always use a scoop and fill the muffin tins 2/3 full.
- Allow the snickerdoodle cupcakes to cool for a few minutes in the muffin tin and then remove them to a cooling rack to finish cooling. The heat from the pan will continue to cook them.
Frequently Asked Questions
Can I make Snickerdoodle Cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving for the freshest taste.
Can I freeze cupcakes?
Absolutely. Bake and cool the cupcakes completely, then freeze them unfrosted in an airtight container for up to 2 months. Thaw at room temperature or in the fridge overnight before frosting and serving.
What frosting flavor goes best with Snickerdoodle Cupcakes?
A cinnamon buttercream pairs perfectly, but cinnamon cream cheese frosting is also a delicious option if you prefer a little tangier taste.
Why are my cupcakes tough and dry?
You may be overmixing or overbaking them. Also, using room temperature ingredients also helps create a tender, bakery-style crumb.
Check out more of my favorite snickerdoodle flavored recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Snickerdoodle Cupcakes
Ingredients
- 2 3/4 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup butter room temperature
- 1 2/3 cups sugar
- 5 eggs
- 2 tsps vanilla
- 1 1/4 cups buttermilk room temperature
Cinnamon Buttercream Frosting
- 1 cup butter room temperature
- 2 lbs. powdered sugar
- 1 tsp vanilla
- 3 Tbsp milk or whipping cream or half and half
- 1 Tbsp cinnamon
Instructions
Cupcakes
- Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
- In a bowl mix together flour, baking powder, cinnamon and salt.
- In your mixer bowl beat butter and add in sugar, eggs and vanilla extract.
- Alternately, add in dry ingredients and milk. Mix just until combined. Do not overmix.
- Pour batter into cupcake liners, 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool and frost.
Frosting
- Use an electric hand mixer or stand mixer to make frosting.
- In a bowl combine softened butter, powdered sugar, vanilla, cinnamon and milk. Add milk a tablespoon at a time to achieve a good spreading consistency. If needed, add additional milk or powdered sugar.
- Use a piping bag to pipe on frosting or use a knife to spread it on when cupcake are completely cool.
Tips & Notes:
- Work with ingredients that are room temperature. They will combine more smoothly.
- Always use a liner. It makes removing, frosting and handling the cupcake so much easier. If you don’t have liners be sure and spray the muffin tin well.
- To make sure my cupcakes are all the same size I always use a scoop and fill the muffin tins 2/3 full.
- Allow the snickerdoodle cupcakes to cool for a few minutes in the muffin tin and then remove them to a cooling rack to finish cooling. The heat from the pan will continue to cook them.
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Nutrition Facts:
Kathy says
If you literally want a Snickerdoodle Cookie in a cupcake form, this is definitely the recipe for you! If you want a delicious, moist, delicate cupcake with the taste of snickerdoodle, this is not the recipe. It taste like a coarse cookie in the form of a cupcake. Not what I was looking for.
Michelle says
We made most of the cupcakes you posted for my daughters birthday party but the snikerdoddle ones were the biggest hit!!! The lemon came in a close second. Thank you so much for sharing. I added a link to your blog after posting pictures of the yummy cupcakes at our Willy Wonka party.
Chris says
I have made these twice already and to rave reviews! Thanks for sharing.