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Snickerdoodle Cupcakes are your favorite cookie in cupcake form. A cinnamon cupcake topped with creamy cinnamon laced buttercream frosting.
Why you’ll Love This Recipe
We love a good snickerdoodle cookie at our house and I have made dozens and dozens of them over the years using my favorite snickerdoodle recipe.
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. For me, the frosting is always the highlight and this cinnamon frosting is so good! I licked the whole bowl clean after frosting the cupcakes.
Ingredients Needed
- All Purpose Flour
- Butter
- Sugar, granulated sugar and powdered sugar
- Eggs
- Buttermilk
- Whipping Cream
- Vanilla Extract
- Baking Powder
- Ground Cinnamon
- Salt
How to Make Snickerdoodle Cupcakes
- Line muffin tins with cupcake liners.
- Mix together flour, baking powder, cinnamon and salt.
- Beat butter using a stand mixer.
- Add sugar, eggs and vanilla extract and beat to combine.
- Alternate adding in dry ingredients and milk.
- 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.
- 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.
Check out more of my favorite cupcake recipes:
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Snickerdoodle Cupcake Recipe
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.
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.