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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cake / Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

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By: Leigh Anne WilkesPosted: 3/18/20Updated: 3/02/23

This post may contain affiliate links. Please see disclosure policy here.

single cupcake with frosting

Snickerdoodle Cupcakes are your favorite cookie in cupcake form. They are a cinnamon cupcake topped with creamy cinnamon laced buttercream frosting. A snickerdoodle lover’s dream come true!

I love just about anything snickerdoodle flavored including these delicious Cheesecake Snickerdoodle Blondies,  and these White Chocolate Snickerdoodles are an amazing combo. And I can’t forget Snickerdoodle Muffins!

a cupcake with frosting on top

Cookie in Cupcake Form

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. Whenever my son and his friends would gather for a little video game playing there were always at least one or two batches of snickerdoodles made!

overhead shot of cupcakes in a muffin tin

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.

cupcakes in a muffin tin

How to Make Snickerdoodle Cupcakes

  • Mix together your dry ingredients.
  • In another bowl beat together your butter and sugar and vanilla .  Add in one egg at a time until well combined.
  • Add in dry ingredients and milk, alternating a little at a time.  Mix just until combined.  Do not over mix.
  • Using a scoop, fill your lined muffin tins.
  • Bake for 18-20 minutes at 350 degrees F until a toothpick inserted into the center of cupcake comes out clean.
  • After completely cool, frost cupcakes.
  • Find all my buttercream frosting tips here.

overhead shot of cupcakes in a muffin tin

Cupcake Tips

Ingredients.  Work with ingredients that are room temperature.  They will combine more smoothly.

Cupcake Liners.  I 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.  I always use this spray for easy removal.

Scoop.  To make sure my cupcakes are all the same size I always use a scoop and fill the muffin tins 2/3 full.

Cooling.  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.

frosted snickerdoodle cupcakes

For some of my other favorite cupcake recipes try these:

  • Spice Cupcakes
  • Lemon Curd Cupcakes
  • Nutella Cupcakes
  • Peanut Butter and Chocolate Cupcakes

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Snickerdoodle Cupcake Recipe

5 from 3 votes

Snickerdoodle Cupcakes

Recipe From: Leigh Anne Wilkes
Snickerdoodle Cupcakes are your favorite cookie in cupcake form. They are a cinnamon cupcake topped with creamy cinnamon laced buttercream frosting. A snickerdoodle lover's dream come true!
serves: 24 cupcakes
Prep:15 minutes
Cook:15 minutes
0 minutes
Total:30 minutes
Rate 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:

Calories: 397kcal (20%) Carbohydrates: 64g (21%) Protein: 3g (6%) Fat: 15g (23%) Saturated Fat: 9g (56%) Cholesterol: 71mg (24%) Sodium: 195mg (8%) Potassium: 102mg (3%) Fiber: 1g (4%) Sugar: 52g (58%) Vitamin A: 487IU (10%) Calcium: 53mg (5%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted March 18, 2010 

If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

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single cupcake with frosting

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  1. Kathy says

    Posted on 10/26 at 9:21 am

    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.

    Reply
  2. Michelle says

    Posted on 5/28 at 1:07 pm

    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.

    Reply
  3. Chris says

    Posted on 3/30 at 8:25 am

    I have made these twice already and to rave reviews! Thanks for sharing.

    Reply
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