Snickerdoodle Cupcakes is loaded with a cinnamon-sugar center. These cupcakes are made from scratch, easy to make and the perfect holiday dessert.
If you love Snickerdoodle Cookies, then you are going to love this Snickerdoodle Cupcake Recipe. Since I have 8 kids, we have made cupcakes for many different occasions. Top these cupcakes with the cinnamon buttercream frosting that really gives them amazing flavor.
They also love when I make Mocha Cupcakes. Try turning them into Graduation Cupcakes.
Add these delicious cinnamon flavored cupcakes on your next dessert tray. If you love making cupcakes as much as we do, make sure to check out – Apple Cider Cupcakes Ice Cream Cone Cupcakes and Tres Leche Cupcakes Recipe.
For more snickerdoodle flavor, make Snickerdoodle Blondies.
Table of Contents
Why We Love Snickerdoodle Cupcakes
- Simple Ingredients – If you love to bake as we do, you probably already have all the ingredients to make these cupcakes. The ingredients are easy to combine in a large mixing bowls to create a crowd pleasing cupcake.
- Amazing Texture – These cupcakes are soft and delicious. If you love the soft texture of the snickerdoodle cookies, then you will love these cupcakes.
- Perfect for any Occasion – We love to make these cupcakes for Christmas but I have even made them for a potluck. No matter what you make them for, they will are always be a favorite.
Ingredients
For the Cupcakes
- Flour. All purpose flour.
- Baking Soda. Best Baking Soda Substitutes
- Unsalted Butter. Melted.
- Granulated Sugar. Divided.
- Milk. Whole Milk.
- Sour Cream. This helps to make the cupcakes moist.
- Vanilla Extract. Pure vanilla.
- Large Egg. Room temperature.
For the Frosting
- Cream Cheese. Softened
- Butter. Softened
- Powdered Sugar. Sift the powdered sugar so it is smooth.
Make sure to scroll to the bottom to get the full recipe, ingredients, and recipe notes.
Variations Ideas
- Cream Cheese Frosting – Feel free to frost the cupcakes to what you prefer. You can also top the cupcakes with a glaze
- Cake Mix – We made our cupcakes from scratch, but you can easily make this with a white cake mix.
- Chocolate Flavor – If you prefer, you can add a chocolate twist to this recipe. Mix in cocoa powder or chocolate chips. It will give the cupcakes amazing chocolate flavor and change the texture.
- Gluten-Free – If you need to make this cupcake gluten free, use a gluten flour mixture. They will still taste amazing but fit into your diet.
How to Make Snickerdoodle Cupcakes
Step 1 – In a mixing bowl, whisk together the 1 2/3 cups of flour, baking powder, baking soda and salt. Set aside.
Step 2 – In a separate bowl, melt and beat butter. Then stir in 1 cup of the sugar and egg, sour cream, milk and vanilla extract until well combined.
Step 3 – Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to over mix.
Step 4 – In a small bowl, stir together the remaining sugar and cinnamon.
Step 5 – Layer cupcake batter into each muffin tin and top with the cinnamon and sugar mixture. Repeat Layers and Bake cupcakes for about 20 minutes.
Step 6 – Beat together the cream cheese and butter with a electric mixer on medium speed.
Step 7 – Mix in the powdered sugar, one cup at a time, until combined. Then stir in the vanilla extract and cinnamon.
Step 8 – Pipe the frosting onto the light and fluffy cupcakes with a star tip and piping bag.
Recipe Tips
- Combining Ingredients – Add in the right amount of ingredients especially the cinnamon. Make sure to not overmix the cupcake batter as it could cause the texture of the cupcake to change. We recommend mixing with electric mixer.
- Cupcake Liners – We like to use cupcake liners for this recipe. It helps for easy cleanup and serving the cupcakes.
- Layering the Batter – We like to layer the cake batter with a teaspoon of the cinnamon sugar mixture. This helps to have a taste of cinnamon in every bite.
- Cool Cupcakes – We recommend that the cupcakes be fully cooled to room temperature before frosting. If you frost them to early it could cause the top to crumble.
- Prepare Oven – Make sure to preheat oven to 350 degrees before placing cupcake in the oven. Use a toothpick inserted to make sure cupcakes are fully cooked.
Frequently Asked Questions
Yes, you can freeze these cupcakes. We recommend freezing them unfrosted in a freeze safe container. Make sure they have cooled to room temperature and then store.
When you are ready to enjoy, thaw at room temperature then frost.
Refrigerate the leftovers, covered, for up to 5 days.
More Easy Cupcake Recipes
- Pumpkin Cheesecake Cupcakes
- Best Vanilla Cupcake Recipe
- Pumpkin Pie Cupcakes
- Cherry Almond Cupcakes
- The Best Strawberry Shortcake Cupcakes
- Salted Caramel Cupcakes
Make sure to leave a comment if you make this recipe. We love hearing from you!
Snickerdoodle Cupcakes
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 teaspoons Vanilla Extract
- 1 teaspoon Cinnamon
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcakes liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, melt the butter. Then stir in 1 cup of the sugar. Let the mixture cool at room temperature.
- Then stir in the egg, sour cream, milk and vanilla extract until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to over mix.
- In a small bowl, stir together the remaining sugar and cinnamon.
- Pour approximately 2 tablespoons of the cupcake batter into each muffin tin and top with 1 teaspoon of the cinnamon and sugar mixture.
- Pour more batter on top until the muffin tin is approximate ¾ full and top with another teaspoon of the cinnamon and sugar mixture.
- Bake for 16-20 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Let the cupcakes cool completely on a wire rack before topping with the frosting.
For the Frosting:
- Beat together the cream cheese and butter with a hand held or stand up mixer until light and fluffy.
- Mix in the powdered sugar, one cup at a time, until combined.
- Then stir in the vanilla extract and cinnamon. Mix until the frosting is light and fluffy.
- Pipe the frosting onto the cupcakes with a star tip.
- Then the cupcakes are ready to serve and enjoy!
