These Snickerdoodle cupcakes bring the cozy flavor of a classic Snickerdoodle cookie into a soft, buttery cupcake. Each one is lightly spiced with cinnamon, baked until fluffy and tender, then finished with a generous swirl of cinnamon buttercream frosting and a sprinkle of sparkling cinnamon sugar.
If you enjoy desserts with warm cinnamon flavor, these cupcakes are a wonderful choice. They have the sweetness of a sugar cookie, the spice of a Snickerdoodle, and the soft texture of a homemade cupcake.
Why You’ll Love This Snickerdoodle Cupcakes Recipe
A chewy Snickerdoodle cookie is hard to beat, but these Snickerdoodle cupcakes are a delicious twist on the familiar favorite. They are moist, fluffy, warmly spiced, and topped with creamy cinnamon frosting. The flavor is comforting without being too heavy, making them perfect for parties, bake sales, birthdays, holidays, or any day when you want a homemade treat.
- Sweet and spiced. Snickerdoodle flavor is all about the balance of sugar and cinnamon. These cupcakes capture that classic combination in a soft cake with just enough spice to make every bite warm and memorable.
- Quick to make. The cupcake batter comes together easily, and the baking time is short. Once the cinnamon starts warming in the oven, your kitchen will smell amazing.
- Beginner-friendly. If you are new to baking cupcakes from scratch, this recipe is a great place to begin. The steps are simple, the ingredients are familiar, and the finished cupcakes look impressive with very little effort.
What You’ll Need
These cinnamon cupcakes use simple baking staples and a few key ingredients that create the signature Snickerdoodle taste. The full printable recipe is included below, but here is a helpful overview of what goes into the cupcakes and frosting.
- Dry ingredients – All-purpose flour, baking powder, sugar, and salt create the base of the cupcake batter.
- Cinnamon – Ground cinnamon is essential for giving these cupcakes their warm Snickerdoodle flavor.
- Butter – Melted butter adds richness and helps create a soft, tender crumb. Let it cool slightly before mixing it with the other ingredients.
- Eggs and vanilla – Room-temperature eggs mix more evenly into the batter. Real vanilla extract gives the cupcakes a deeper, more classic flavor.
- Milk – Whole milk or 2% milk works well and keeps the cupcake batter smooth and moist.
- Cinnamon sugar – A mixture of granulated sugar and cinnamon is sprinkled over the cupcake batter before baking and can also be used as a garnish after frosting.
- Cinnamon buttercream frosting – This creamy frosting is made with butter, powdered sugar, cinnamon, milk, and vanilla. It pairs beautifully with the soft cinnamon cupcakes.
Where’s the Cream of Tartar?
Traditional Snickerdoodle cookies usually include cream of tartar, which gives them their well-known tangy flavor. These cupcakes do not use cream of tartar because it does not add much to the texture or flavor of the cake. The cinnamon sugar and cinnamon buttercream still provide plenty of warm, classic Snickerdoodle character.
How to Make Snickerdoodle Cupcakes With Cinnamon Frosting
These cupcakes are simple to prepare and bake beautifully in a standard muffin pan. Follow the steps below for soft cinnamon cupcakes topped with smooth homemade buttercream.
- Mix the dry and wet ingredients separately. Whisk the flour, baking powder, salt, and cinnamon in one bowl. In a separate mixing bowl, beat the melted butter, sugar, eggs, and vanilla until combined.
- Combine the batter. Add the dry ingredients to the wet ingredients in batches, alternating with the milk. Mix only until everything is combined so the cupcakes stay light and tender.
- Fill the pan. Divide the batter between lined muffin cups, filling each liner about two-thirds full. Sprinkle the tops with cinnamon sugar before baking.
- Bake. Bake the cupcakes at 350°F for 15 to 20 minutes, or until they are set and a toothpick inserted into the center comes out clean. Transfer them to a wire rack and let them cool completely.
- Make the frosting. Beat the butter until creamy, then mix in powdered sugar and cinnamon. Add milk and vanilla, and continue beating until the frosting is smooth and fluffy.
- Decorate. Spread or pipe the cinnamon buttercream onto the cooled cupcakes. Finish with a light sprinkle of cinnamon sugar, if desired.
How to Make a Buttercream Swirl
A tall buttercream swirl makes these Snickerdoodle cupcakes look bakery-style, but it is easier than it seems. If you do not have a piping bag, use a large ziptop bag filled with frosting and snip off one corner.
- Hold the piping tip about 1 inch from the center of the cupcake. Gently squeeze to begin the swirl.
- Keep steady pressure and pipe around the center in a circular motion. As you complete the circle, move slightly inward and upward to build height.
- Finish in the center, stop squeezing, and lift the piping tip away cleanly.
Can I Use Another Kind of Frosting?
Cinnamon buttercream is a natural match for these spiced cupcakes, but you can use another frosting if you prefer. Brown sugar frosting, vanilla buttercream, or a creamy spreadable frosting would all work well with the cinnamon cupcake base.
Tips for Success
For the best homemade Snickerdoodle cupcakes, keep these simple baking tips in mind.
- Measure carefully. Too much flour can make cupcakes dry. For accurate measuring, spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.
- Do not overmix. Mix the batter only until the dry ingredients are incorporated. Overmixing can make cupcakes dense or tough.
- Check for doneness. Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are ready.
- Cool completely before frosting. Warm cupcakes will melt buttercream, so let them reach room temperature before decorating.
How to Store
- To store. Keep frosted Snickerdoodle cupcakes in an airtight container at room temperature for up to 3 days.
- To freeze. Freeze the cupcakes unfrosted for up to 2 months. Store them in an airtight freezer bag or wrap them tightly in two layers of plastic wrap. Thaw in the refrigerator before frosting.
More Cupcake Recipes
- Chocolate Cupcakes
- Pumpkin Cupcakes
- Confetti Cupcakes
- Bananas Foster Cupcakes
Snickerdoodle Cupcakes
- Author: Shelly
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
Snickerdoodle cupcakes are soft cinnamon cupcakes with the sweet, spiced flavor of a classic Snickerdoodle cookie. They are topped with homemade cinnamon buttercream frosting and a sprinkle of cinnamon sugar.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup butter, melted and cooled slightly
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- Cinnamon Sugar: 1/4 cup granulated sugar plus 2 teaspoons ground cinnamon
Cinnamon Sugar Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature
- 6 cups confectioners’ powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Cupcakes: Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, eggs, and vanilla on medium speed for 1 minute.
- Turn the mixer to low. Add the flour mixture and milk in alternating additions, beginning and ending with the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
- Fill each cupcake liner about two-thirds full. Sprinkle the tops with a little cinnamon sugar, reserving the remaining cinnamon sugar for garnish.
- Bake for 15 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. Remove the cupcakes from the tin and cool completely on a wire rack.
- Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
- Add the powdered sugar and cinnamon. Mix on low for 30 seconds. Add the vanilla and milk, then mix on medium speed for 2 minutes until creamy, scraping down the bowl as needed.
- Pipe or spread the frosting onto the cooled cupcakes. Sprinkle with the remaining cinnamon sugar, if desired.
Notes
- Store the cupcakes airtight at room temperature for up to 3 days.