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.
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.
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!
Why You’ll Love Snickerdoodle Cupcakes
- Comforting and distinctive
- Incredibly easy to make with minimal ingredients
- Kids love to get involved
- A perfect treat for any season
- Easy to transport to bake sales and parties
- A total crowd-pleaser
For the cupcakes
- Unsalted butter – make sure it’s adequately softened before using it in your recipe! Otherwise, it simply won’t cream properly.
- Large eggs
- Milk – room temperature is best.
- Vanilla extract
- White sugar
- All-purpose flour
- Baking powder
For the frosting
- Powdered sugar
- Unsalted butter
- Heavy whipping cream – you can buy this pre-made or whip your own. Just be careful not to under-whip or it may alter the texture of your frosting and make it too wet.
- Brown sugar
How to Make Snickerdoodle Cupcakes
- Step One: Preheat the oven to 350°F and line a cupcake pan with either paper or aluminum liners.
- Step Two: Mix flour, baking powder, salt, and cinnamon in a mixing bowl and set aside.
- Step Three: Cream butter and sugar together with your mixer. Using a medium speed for 1-2 minutes should do the trick. You’ll know your mixture is creamed when the butter is pale and fluffy.
- Step Four: Add the eggs, one at a time. Mix the eggs with the butter and sugar mixture until fully incorporated.
- Step Five: Add dry ingredients to wet ingredients and mix thoroughly. Don’t be tempted to overbeat the mixture as this may take the wonderful air out of your cake!
- Step Six: Stir in milk and vanilla extract.
- Step Seven: With your electric mixer on medium speed, beat for about three minutes.
- Step Eight: With a large ice cream scoop (helps keep measurements even for rising!), fill your cupcake liners with the batter 1/2 way full.
- Step Nine: Bake the cupcakes for 15 to 18 minutes.
- Step Ten: Let your cakes cool thoroughly before adding the prepared frosting.
- Step One: Beat butter for 2 minutes on medium speed.
- Step Two: Add in powdered sugar and heavy cream until thick and well incorporated.
- Step Three: Add cinnamon and brown sugar and mix until stiff peaks form.
- Step Four: Pipe frosting in an icing bag with a tip onto cooled cupcakes.
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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:
- Pumpkin Cinnamon Rolls
- Cinnamon Hot Chocolate
- Cinnamon Roll Cheesecake
- Mini Rum Butter Cinnamon Rolls
Recipe Tips and Tricks
- Don’t overdo the cinnamon. There’s an ample serving of cinnamon in both the cake base and the frosting, and too much of this delicious spice can taste strange and sharp in cupcakes. So, measure accurately!
- Gently fold the cake mixture or mix it at a light speed. Too much mixing will take the air out of your cake, weaken its protein structure, and result in a dense dessert – totally no bueno! For a light and fluffy cake, use a light touch.
- Don’t use cupcake liners that are too big – you want a nice rise that fills just to the top of the liner.
- Don’t be tempted to frost your cupcakes before they’re fully cool unless you want a goopy mess on your hands.
- Always lick the bowl.
Variations and Substitutions
- Add cocoa powder or semi-sweet chocolate chips for a chocolatey twist!
- Strip things back and use regular, drizzled icing sugar for a cinnamon bun-like experience.
- Use gluten-free all-purpose flour if you’re sensitive to gluten.
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.
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.
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.
Easy Dessert Recipes
- Cinnamon Roll Cookies
- Pumpkin Pie Cupcakes
- Whipped Shortbread Cookies
- Christmas Cake Mix Cookies
- Cheesecake Stuffed Cinnamon Rolls
Do you have any amazing cinnamon-based recipes that you love? Share them in the comments below!
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cup white sugar
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cinnamon
- 2 cups powdered sugar
- 1/2 cup unsalted butter
- 2 tablespoons heavy whipping cream
- 2 tablespoons cinnamon
- 2 tablespoons brown sugar
- Preheat oven to 350F. 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.
- 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.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 167mgCarbohydrates: 33gFiber: 1gSugar: 22gProtein: 3g