Heavenly Snickerdoodle Cupcakes

Snickerdoodle Cupcakes are a truly irresistible treat, loaded with a delightful cinnamon-sugar center that melts in your mouth. This made-from-scratch recipe is surprisingly easy to follow, making it the perfect dessert for any holiday gathering, family celebration, or simply a cozy afternoon indulgence. If you’re a fan of the classic Snickerdoodle cookie, prepare to fall in love with its cupcake counterpart.

There’s something uniquely comforting about the warm, inviting aroma of cinnamon and sugar. It’s a flavor profile that evokes cherished memories, and these Snickerdoodle Cupcakes capture that essence beautifully. Building on the beloved taste of a Homemade Snickerdoodle Cookie Recipe, we’ve transformed this classic into a soft, fluffy cupcake crowned with a luscious cinnamon buttercream frosting. Whether you’re baking for a special event or simply craving a sweet escape, these cupcakes are guaranteed to be a hit. With our family of eight kids, we’ve had countless opportunities to bake cupcakes for every imaginable occasion, and these cinnamon-infused delights always disappear first.

Beyond their incredible flavor, these Snickerdoodle Cupcakes are remarkably versatile. They fit seamlessly onto any dessert tray, bringing a touch of homemade charm. For those who share our passion for cupcake baking, be sure to explore other favorites like our Apple Cider Cupcakes, playful Ice Cream Cone Cupcakes, and the decadent Tres Leche Cupcakes Recipe. If you’re looking to dive even deeper into the world of snickerdoodle flavors, you might also enjoy our Snickerdoodle Blondies and the creamy Snickerdoodle Ice Cream.

Why We Love Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes aren’t just a dessert; they’re an experience. Their delightful flavor profile and simple preparation make them a consistent favorite in our kitchen. Here’s why they consistently earn rave reviews:

• Simple Ingredients: You’ll likely find most of the ingredients for these cupcakes already in your pantry. We believe that baking shouldn’t be complicated, and this recipe proves it. With common staples, you can easily whip up a batch of these crowd-pleasing cupcakes without a special trip to the store. The magic truly lies in the combination of these readily available items, transforming them into something extraordinary.
• Amazing Texture: If you adore the soft, tender crumb of a classic snickerdoodle cookie, then you’ll be captivated by the texture of these cupcakes. Each bite offers a fluffy, moist cake, perfectly complemented by a delicate, slightly crisp cinnamon-sugar layer. It’s a harmonious balance that elevates them beyond a standard vanilla cupcake, creating a truly unique and satisfying treat.
• Perfect for Any Occasion: While we especially love making these cupcakes for Christmas, their universal appeal makes them suitable for any event. From potlucks and birthday parties to casual family dinners or just an afternoon pick-me-up, they always garner compliments and smiles. Their comforting flavor makes them a versatile choice year-round, ensuring they’ll always be a favorite no matter the season or reason.

Key Ingredients for Success

Crafting these delectable Snickerdoodle Cupcakes starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in achieving that perfect taste and texture:

For the Cupcakes:

• All-Purpose Flour: The foundation of our cupcake structure.
• Baking Powder & Baking Soda: These leavening agents work together to ensure a light and fluffy rise. For substitutes, check out our guide on Best Baking Soda Substitutes.
• Unsalted Butter (Melted): Adds richness and moisture to the batter.
• Granulated Sugar (Divided): Used in both the cupcake batter and the essential cinnamon-sugar swirl.
• Whole Milk: Contributes to the tender crumb and overall moisture.
• Sour Cream: A secret ingredient for exceptionally moist cupcakes and a subtle tang that complements the cinnamon.
• Pure Vanilla Extract: Enhances all the flavors, providing a warm, aromatic base.
• Large Egg (Room Temperature): Binds the ingredients and adds structure and richness. Room temperature eggs emulsify better, leading to a smoother batter.
• Ground Cinnamon: The star spice, defining the snickerdoodle flavor.

For the Frosting:

Our cinnamon cream cheese frosting is the perfect crowning glory for these cupcakes, adding a creamy, tangy sweetness.

• Cream Cheese (Softened): Provides the signature tang and creamy texture. Ensure it’s softened for a smooth, lump-free frosting.
• Butter (Softened): Forms the base of the buttercream, adding richness.
• Powdered Sugar (Sifted): Essential for a smooth, airy frosting. Sifting prevents lumps and ensures a silky consistency.
• Vanilla Extract: Balances the flavors in the frosting.
• Ground Cinnamon: Infuses the frosting with a complementary warmth.

You’ll find the complete, detailed recipe with exact measurements and step-by-step instructions in the recipe card below.

Creative Variation Ideas

While the classic Snickerdoodle Cupcake is perfect as is, it also serves as a fantastic canvas for your culinary creativity. Feel free to experiment with these ideas to customize your batch:

• Different Frosting Options: While our cinnamon cream cheese frosting is sublime, don’t limit yourself! A classic vanilla buttercream, a light cinnamon glaze, or even a sophisticated brown sugar cream cheese frosting would be equally delicious. You could also swirl in a touch of maple extract for a fall-inspired twist.
• Cake Mix Shortcut: If you’re short on time but still crave that homemade taste, a white or yellow cake mix can be your best friend. To elevate a box mix, try replacing water with milk, adding an extra egg, and using melted butter instead of oil for richer flavor and moisture. You can also stir in a teaspoon of vanilla extract and a pinch of cinnamon directly into the cake mix batter to enhance its snickerdoodle essence.
• Add a Chocolate Twist: For chocolate lovers, integrate cocoa powder into the dry ingredients for a subtle chocolate snickerdoodle. Alternatively, fold in a handful of mini chocolate chips or white chocolate chips into the batter for pockets of melty goodness. This will introduce a lovely contrast in flavor and texture, creating a truly unique dessert.
• Go Gluten-Free: Adapting this recipe for a gluten-free diet is straightforward. Simply substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. These blends are specifically formulated to mimic the properties of wheat flour, ensuring your cupcakes remain tender and flavorful. Always check the package instructions of your chosen GF flour, as some blends may require slight adjustments to liquid content.
• Spiced Up Seasonings: Beyond cinnamon, consider adding a pinch of nutmeg, cardamom, or even a touch of allspice to the cinnamon-sugar mixture or the batter itself. These warm spices can add another layer of depth, especially appealing during cooler months or for specific holiday themes.
• Mini Cupcakes: For bite-sized treats perfect for parties or portion control, simply use a mini muffin tin. Adjust baking time to about 10-14 minutes, keeping an eye on them until a toothpick comes out clean.

How to Make Snickerdoodle Cupcakes

Follow these simple steps to create a batch of perfect Snickerdoodle Cupcakes that will impress everyone:

Step 1: Prepare Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for the cupcakes to rise properly and have a consistent texture. Set this mixture aside.

Step 2: Combine Wet Ingredients. In a separate bowl, melt the butter. Stir in 1 cup of the granulated sugar until combined, then allow the mixture to cool slightly to room temperature. This prevents the egg from cooking when added. Once cooled, stir in the egg, sour cream, milk, and vanilla extract until everything is well combined and smooth.

Step 3: Mix Wet and Dry. Gradually add the whisked dry ingredients into the wet ingredients. Mix until they are just combined. It’s important not to overmix the batter, as this can develop the gluten too much, resulting in dense or tough cupcakes. A few streaks of flour are acceptable.

Step 4: Prepare Cinnamon-Sugar Swirl. In a small, separate bowl, combine the remaining granulated sugar with the ground cinnamon. This mixture will be layered into the cupcakes to create that iconic snickerdoodle flavor throughout.

Step 5: Layer and Bake. Spoon approximately 2 tablespoons of cupcake batter into each prepared muffin tin liner. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter. Top with more batter, filling each liner about three-quarters full, and then add another teaspoon of the cinnamon-sugar mixture on top. Bake for about 16-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Prepare Frosting Base. While the cupcakes cool, begin preparing the frosting. In a medium bowl, beat together the softened cream cheese and softened butter using an electric mixer on medium speed until the mixture is light, creamy, and free of lumps. This creates the smooth base for your delicious frosting.

Step 7: Finish Frosting. Gradually mix in the powdered sugar, adding one cup at a time, until it is fully incorporated and the frosting reaches your desired consistency. Finally, stir in the vanilla extract and cinnamon. Continue mixing until the frosting is perfectly light, fluffy, and smooth.

Step 8: Frost and Serve. Once the cupcakes have completely cooled to room temperature, transfer the prepared frosting into a piping bag fitted with a star tip. Pipe the frosting artistically onto each light and fluffy cupcake. Your Snickerdoodle Cupcakes are now ready to be served and enjoyed!

Expert Recipe Tips for Perfect Cupcakes

Achieving bakery-quality Snickerdoodle Cupcakes is easier than you think with these expert tips:

• Proper Ingredient Combining: The secret to tender cupcakes lies in careful mixing. Always add dry ingredients to wet ingredients gradually, and mix only until just combined. Overmixing develops gluten, leading to dense, chewy cupcakes rather than light, fluffy ones. We recommend using an electric mixer for ease, but always finish mixing by hand if needed to ensure you don’t overdo it.
• Use Cupcake Liners: Cupcake liners are indispensable for this recipe. Not only do they make for incredibly easy cleanup, preventing batter from sticking to the muffin tin, but they also offer a hygienic and convenient way to serve individual portions. They also help the cupcakes retain their shape and moisture.
• The Art of Layering the Batter: The unique cinnamon-sugar swirl is what truly sets these Snickerdoodle Cupcakes apart. Layering the cake batter with a teaspoon of the cinnamon-sugar mixture ensures that you get that signature burst of warm spice in every single bite, from the top to the very center of the cupcake.
• Cool Cupcakes Completely: Patience is a virtue, especially when it comes to frosting. It is absolutely crucial that your cupcakes are fully cooled to room temperature before you even think about applying the frosting. If frosted too early, the residual heat will melt the frosting, causing it to slide off, create a messy crumble, and ruin the texture. Transfer them to a wire rack immediately after baking to speed up cooling.
• Preheat Your Oven Accurately: Always preheat your oven to the specified temperature (350°F or 175°C) before placing the cupcakes inside. A properly preheated oven ensures even baking and consistent results. Use an oven thermometer to verify your oven’s accuracy. To check for doneness, insert a clean toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re ready. Avoid opening the oven door too frequently, especially during the first two-thirds of baking, as this can cause cupcakes to sink.
• Room Temperature Ingredients: For the best emulsion and smoothest batter, ensure dairy ingredients like butter, milk, sour cream, and eggs are at room temperature. This allows them to combine more easily and uniformly, resulting in a perfectly textured cupcake.
• Measure Flour Correctly: The common mistake of scooping flour directly from the bag can result in too much flour, leading to dry cupcakes. Instead, spoon your flour into the measuring cup and then level it off with the back of a knife.

Frequently Asked Questions

What exactly is a Snickerdoodle?

A snickerdoodle is a type of cookie known for its characteristic cracked surface and cinnamon-sugar coating. Traditionally, snickerdoodles get their distinctive tangy flavor and chewy texture from cream of tartar. These cupcakes capture that iconic cinnamon-sugar essence in a light and fluffy cake form.

Can I Freeze these Cupcakes?

Yes, these Snickerdoodle Cupcakes freeze beautifully! We highly recommend freezing them unfrosted in a freezer-safe, airtight container. Ensure they have cooled completely to room temperature before storing them. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours, then proceed with frosting and serving. This method helps maintain their fresh taste and perfect texture.

How to Store Leftovers:

To keep your frosted Snickerdoodle Cupcakes fresh, refrigerate them in an airtight container for up to 5 days. For unfrosted cupcakes, they can be stored at room temperature for 2-3 days in an airtight container, or refrigerated for up to 5 days.

Can I make the batter ahead of time?

While it’s best to bake cupcakes immediately after mixing the wet and dry ingredients for optimal rise, you can prepare the dry ingredients and the wet ingredients (minus the baking soda/powder) separately a day in advance. Store them covered at room temperature or in the fridge. Combine just before baking. The cinnamon-sugar mixture can also be prepared ahead of time.

More Easy Cupcake Recipes to Try

If you’re a cupcake enthusiast, you’ll love exploring these other simple and delicious recipes:

• Pumpkin Cheesecake Cupcakes
• Best Vanilla Cupcake Recipe
• Pumpkin Pie Cupcakes
• Cherry Almond Cupcakes
• The Best Strawberry Shortcake Cupcakes
• Salted Caramel Cupcakes

We would love to hear from you! Make sure to leave a comment below if you try this fantastic Snickerdoodle Cupcake recipe. Your feedback is always appreciated!

Snickerdoodle Cupcakes Recipe

Snickerdoodle Cupcakes are bursting with a delicious cinnamon-sugar center. These made-from-scratch cupcakes are easy to prepare and make the perfect dessert for any occasion.

Rating: 4.80 from 5 votes

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 12 cupcakes

Cuisine: American

Course: Dessert

Calories: 384 kcal

Author: Carrie Barnard

Ingredients

For the Cupcakes:

• 1 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 1/4 cups granulated sugar (divided)
• 3/4 cup Whole Milk
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 1 Large Egg
• 2 teaspoons cinnamon

For the Frosting:

• 4 ounces Cream Cheese, softened
• 1/4 cup Butter, softened
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon

Instructions

For the Cupcakes:

1. Preheat your oven to 350 degrees Fahrenheit (175°C) and prepare a muffin tin by lining it with cupcake liners.
2. In a mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Set these dry ingredients aside.
3. In a separate bowl, melt the butter. Stir in 1 cup of the granulated sugar until combined. Allow this mixture to cool down to room temperature.
4. Once the butter-sugar mixture is cool, stir in the large egg, sour cream, whole milk, and vanilla extract until all wet ingredients are well combined and smooth.
5. Gradually add the reserved dry ingredients into the wet ingredients, stirring gently until just combined. Be very careful not to overmix the batter to ensure light and tender cupcakes.
6. In a small bowl, stir together the remaining granulated sugar and cinnamon for the signature swirl.
7. Spoon approximately 2 tablespoons of the cupcake batter into each muffin tin liner. Top this layer with about 1 teaspoon of the prepared cinnamon-sugar mixture.
8. Pour more batter on top until each muffin tin is about three-quarters full. Finish by sprinkling another teaspoon of the cinnamon-sugar mixture on top of each cupcake.
9. Bake the cupcakes for 16-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean.
10. Allow the baked cupcakes to cool completely on a wire rack before proceeding with the frosting. This is crucial for a smooth frosting application.

For the Frosting:

1. In a mixing bowl, beat together the softened cream cheese and softened butter using an electric mixer (handheld or stand mixer) until the mixture is light, fluffy, and completely smooth.
2. Gradually mix in the powdered sugar, adding one cup at a time, until it is fully incorporated and the frosting achieves a smooth consistency.
3. Finally, stir in the vanilla extract and cinnamon. Continue mixing until the frosting is perfectly light, fluffy, and uniformly flavored.
4. Transfer the frosting into a piping bag fitted with a star tip, or simply use a knife or spatula to spread it. Pipe or spread the frosting beautifully onto each cooled cupcake.
5. Your delightful Snickerdoodle Cupcakes are now ready to be served and enjoyed!

Recipe Notes

Store any leftover Snickerdoodle Cupcakes, covered, in the refrigerator for up to 5 days to maintain freshness.

Nutrition Facts

Calories: 384 kcal,
Carbohydrates: 56g,
Protein: 4g,
Fat: 17g,
Saturated Fat: 10g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 4g,
Trans Fat: 0.5g,
Cholesterol: 58mg,
Sodium: 272mg,
Potassium: 73mg,
Fiber: 1g,
Sugar: 42g,
Vitamin A: 557IU,
Vitamin C: 0.1mg,
Calcium: 56mg,
Iron: 1mg

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