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Snickerdoodle Cupcakes

Snickerdoodle Cupcakes - Super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies, but have the added benefit of buttercream frosting.

Snickerdoodle Cupcakes are super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies, but have the added benefit of buttercream frosting.

Snickerdoodle Cupcakes - Super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies, but have the added benefit of buttercream frosting.


If you’re wondering what on earth a snickerdoodle is, then you’re certainly not alone! 

Packed with delightful cinnamon sugar, vanilla frosting, and lashings of butter, these popular sugary cookies are an enduring family favorite (in our house and around the globe!). Because of its simple but delicious flavor profile, the humble snickerdoodle family has expanded to include tray bakes, squares, smoothies, and my favorite –yummy snickerdoodle cupcakes!

Although snickerdoodles are traditionally German, this recipe has been adopted by American households and is now considered a staple recipe in the US. What’s more, it pairs perfectly with a pumpkin spice latte or a hot cup of Joe when autumn rolls around. If you enjoy the combination of cinnamon and sugar, then there’s no way you won’t enjoy these comforting treats! I mean – creamy frosting, a bouncy sponge base, and an aesthetic sprinkle of cinnamon and brown sugar to top things off? Heavenly. 

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    If you have kiddos around, I recommend keeping these bad boys high on a shelf. Otherwise, they’ll be gone faster than you can say “snickerdoodle”! In fact, they’re so moreish that you’ll find yourself asking “who stole the cookie from the cookie jar” more times than you’d previously thought possible. Well, “cake from the cake tin” may be a more apt expression in this case – but you get my drift!

    recipe binder image

    Why You’ll Love Snickerdoodle Cupcakes

    Snickerdoodle Cupcakes - Super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies, but have the added benefit of buttercream frosting.

    Ingredients

    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    For the cupcakes

    For the frosting

    Ingredients to make snickerdoodle cupcakes.

    How to Make Snickerdoodle Cupcakes

    Cupcakes

    Steps to make snickerdoodle cupcakes.
    Steps to make snickerdoodle cupcakes.

    Frosting

    Steps to make snickerdoodle cupcakes.
    Steps to make snickerdoodle cupcakes.

    Equipment Needed

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    What to Serve with Snickerdoodle Cupcakes

    For the ultimate cinnamon hit, pair your snickerdoodle cupcakes with one (or more!) of the recipes below:

    Recipe Tips and Tricks

    Variations and Substitutions

    Snickerdoodle Cupcakes - Super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies, but have the added benefit of buttercream frosting.

    Storage Instructions

    Snickerdoodle cupcakes can stay fresh at room temperature for up to two days and in the fridge for up to five days. 

    However, you should always keep your cakes in an airtight box to prevent contamination and keep your cakes moist.

    Snickerdoodle Cupcakes - Super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies, but have the added benefit of buttercream frosting.

    Keep the cupcakes separated and don’t let the frosting touch the top of your container or you’ll ruin your gorgeous buttercream swirls!

    Can I Freeze?

    You can keep frosted cupcakes in the freezer for three months or so, but I seriously doubt they’ll last that long – they’re just too good!

    To freeze, wait until your cakes are completely cooled and iced. Then, make some room in the freezer and place your cakes on a tray to freeze. When they’re completely frozen, wrap the cakes in plastic wrap and they’ll keep for up to three months.

    Snickerdoodle Cupcakes - Super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies, but have the added benefit of buttercream frosting.

    When you feel that snickerdoodle craving strike, simply remove your cakes from the freezer, take off the plastic wrap, and leave them to thaw at room temperature. The result should be a perfectly fresh cupcake that’s ready to eat. 

    I recommend taking them out the night before you plan to eat them – these cakes may be small, but they still take their sweet time to defrost.

    Simple!

    Easy Dessert Recipes

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    4.45 from 43 votes

    Snickerdoodle Cupcakes

    Created by Stacie Vaughan
    Servings 24
    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes
    Super moist and delicious! These cupcakes pack the same cinnamon sugar punch as the famous cookies but have the added benefit of buttercream frosting.

    Ingredients
     
     

    Cupcakes

    • ½ cup unsalted butter softened
    • 3 large eggs
    • 1 ¼ cup milk
    • 1 tsp vanilla extract
    • 1 ½ cup sugar
    • 2 ¼ cups all-purpose flour
    • 3 tsp baking powder
    • 1 tsp salt
    • 2 tbsp cinnamon

    Frosting

    • 2 cups powdered sugar
    • ½ cup unsalted butter
    • 2 tbsp heavy whipping cream
    • 2 tsp cinnamon
    • 2 tbsp brown sugar

    Instructions

    Cupcakes

    • Preheat oven to 350°F. Line a cupcake pan with either paper or aluminum liners.
    • Mix together flour, baking powder, salt, and cinnamon in a mixing bowl.
    • Cream together with your mixer butter and sugar. Then add the eggs, one at a time. Mix the eggs with the butter and sugar mixture until fully incorporated.
    • Add dry ingredients to wet ingredients and mix thoroughly.
    • Stir in milk and vanilla extract.
    • With your electric mixer on medium speed, beat for about three minutes.
    • With a large ice cream scoop, fill your cupcake liners with the batter 1/2 way full.
    • Bake for 15 to 18 minutes.
    • Let cool thoroughly before adding your prepared frosting.

    Frosting

    • Beat butter for 2 minutes on medium speed.
    • Add in powdered sugar and heavy cream until thick and well incorporated.
    • Add cinnamon and brown sugar and mix together until stiff peaks form.
    • Pipe frosting in an icing bag with a tip onto cooled cupcakes.
    • Garnish with sprinkled brown sugar and cinnamon.

    Nutrition

    Serving: 1g | Calories: 222kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 167mg | Fiber: 1g | Sugar: 22g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword Snickerdoodle Cupcakes

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