Snickerdoodle Cupcakes

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!

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!

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.

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.

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.

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 4 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 minutes

Cook:15 minutes minutes

0 minutes minutes

Total:30 minutes minutes

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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

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Originally posted March 18, 2010 

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