Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Sweetly spiced with cinnamon and built on a soft vanilla cupcake base, these snickerdoodle cupcakes are pure magic. You’ll love the cozy combo of butter, sugar, vanilla, and a slightly tangy swirl from cream cheese frosting.

Picture this: your kitchen smells like a cinnamon sugar hug, and there’s a gentle warmth from the oven. These cupcakes are buttery, soft, and a little nostalgic, like if your favorite cookie decided to get all dressed up. Snickerdoodle cupcakes, my friend, are what happen when you mash lazy-Sunday vibes with the dessert table at a bake sale.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Snickerdoodle Cupcakes

I mean… it’s a cupcake. That tastes like a snickerdoodle. Must I truly explain myself? Okay, okay, here’s the scoop:

Soft, cinnamon-swirled cake goodness: These cupcakes are tender on the inside with just the right hint of cinnamon spice.
That cream cheese frosting though: A cool, tangy counterpoint to all that cozy sugar, and fluffed up just enough to pipe like a pro (or blob joyfully, which I fully support).
No fancy techniques needed: If you can whisk and stir without flinging flour into your hair, you’re qualified.
Snickerdoodle energy, party format: Basically a beloved cookie dressed for a birthday.
Balance of sweet and tangy: Buttermilk, sour cream, and cream cheese keep things from getting cloying.
Crowd-friendly but still low-key: Equally at home on a bake sale table or your slightly chaotic weeknight “I need dessert” craving.

Ingredient Notes

Let’s take a quick stroll through what makes these cinnamon dreamboats tick.

All-purpose flour: Just your regular, shelf-friendly flour. Stick with this unless you’re really into gluten science experiments.
Ground cinnamon: Star of the show! Use a fresh bottle if yours has been lingering in the spice cabinet since your “chai phase.”
Cream of tartar: Gives that classic snickerdoodle tang and chewy texture. Don’t skip it—feel free to Google what it even is later.
Buttermilk: Adds tenderness and subtle tang. If you need a sub in a pinch, whole milk plus a splash of lemon juice can fake it decently.
Sour cream: More moisture, more tang, more yes. This is what gives bakery-style cakiness without the dread of dry crumbs.
Granulated sugar: Straightforward sweetness. It also fluffs up with the butter to give a light crumb.
Unsalted butter: Use the real thing, softened but not melted. Salted will do if that’s all you have—just dial back the added salt a pinch.
Eggs (room temp): They help with structure and richness. Room temp eggs blend more evenly, so no surprise eggy pockets.
Vanilla extract: Go for the real stuff. You want that warm, mellow baseline under all the cinnamon sparkle.
Cream cheese (for the frosting): Soft, tangy, dreamy. Make sure it’s fully softened unless you want lumpy frosting.
Powdered sugar: This stuff starts off innocent, then poofs into your sinuses when you beat it. Start slow, pretend it’s a gentle snowstorm.
Heavy cream: Optional, but helps adjust frosting to that just-right piping texture if things get too ~thicc~.
Ground cinnamon & pinch of salt (for frosting): Brings the spiced cookie energy full circle.

How To Make This Snickerdoodle Cupcakes

Let’s bake together! These come together easily with just a couple of mixing bowls, a spatula, and a whisper of patience.

Prep your oven and pan: Preheat that oven to 350°F and pop some liners into a 12-cup muffin tin. Nothing fancy here, just good ol’ prep mode.
Mix the dry ingredients: Whisk together your flour, cinnamon, cream of tartar, baking soda, and salt in a medium bowl. You want everything evenly distributed so no one gets a baking soda bomb in their bite.
Stir the dairy duo: In a separate cup or small bowl, whisk together the buttermilk and sour cream. It blends better when you do this step ahead—like giving your ingredients a heads-up.
Cream the butter and sugar: Beat the softened butter and sugar with an electric mixer until it’s visibly fluffy and lighter in color—about 3 to 4 minutes. This traps air for lift! Sci-fi baking moment.
Add eggs and vanilla: One egg at a time so it doesn’t curdle, then mix in the vanilla. Scrape the bowl as needed. That goo hiding at the bottom counts too.
Alternate dry and wet add-ins: Add the flour mix in three batches, alternating with the buttermilk mix. Start and end with flour. Gently mix with a spatula until just combined—don’t overmix or you’ll get cupcakes with trust issues.
Portion and bake: Divide the batter among your liners. Aim for 3/4 full—the batter rises like a proud little muffin top. Bake for 16–20 minutes until a toothpick poked in comes out clean.
Cool down: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a rack to cool completely. No cheating—hot cupcakes will melt your frosting sadness-style.
Make the frosting: Beat softened cream cheese and butter until smooth, then scrape and beat again to chase out sneaky lumps. Slowly add powdered sugar (low speed, trust me). Toss in the vanilla, cinnamon, salt, and just a splash or two of cream if needed to loosen it up.
Decorate those cuties: Once the cupcakes are 100% cool, pipe or spread the frosting like a joyful, icing-covered Picasso. Chill for 20 minutes if you want that frosting set, then dust with cinnamon or go rogue with broken cinnamon sticks for drama.

Storage Options

Let’s talk leftovers (if you even have any).

Once frosted, you’ll want to store these snickerdoodle cupcakes in an airtight container in the fridge. Because of the cream cheese in the frosting, they’re happiest when chilled. They’ll last about 3 to 4 days in the fridge. If you’re impatient like me, give them 10 minutes at room temp for a softer, fluffier bite.

Now, freezing? Totally doable. I like to freeze the cupcakes unfrosted and pierce them with a toothpick once cooled—yes, I make them look like mini porcupines. Wrap each tightly with plastic wrap and store in a zip-top freezer bag for up to 2 months. Thaw at room temp and frost fresh before serving.

And if you really must freeze them frosted (hey, life is busy), freeze uncovered on a tray until firm, then wrap gently. Let ‘em thaw in the fridge overnight. Frosting may lose a bit of its fluff, but you’ll survive.

Variations and Substitutions

Sometimes you’re missing something. Sometimes you’re just feeling a little wild. Here’s where you can get playful:

Brown butter: Swap regular butter for brown butter in the cake. It adds a nutty, toasty vibe that pairs ridiculously well with cinnamon.
Cinnamon sugar sprinkle: Instead of dusting cinnamon on top, coat your frosting with a blanket of cinnamon sugar. Even better if it crunches.
Gluten-free version: Use a 1:1 gluten-free flour blend. Go slow when mixing and give it a rest time before baking so it doesn’t get grainy.
Cream cheese alternative: Not a fan? Try vanilla buttercream instead. It’ll still balance the cupcake’s warmth with creamy sweetness—just a different mood.
Add spice friends: Add nutmeg or a pinch of cardamom to the batter for bonus depth. Don’t overdo it, though—we still want cinnamon to feel special.
Mini cupcakes: This batter works beautifully for minis. Check for doneness a few minutes early. More frosting per bite? Yes, please.

What to Serve with Snickerdoodle Cupcakes

Okay, you’ve made the cupcakes. Now what? Aside from devouring one over the sink (highly recommended), here are some low-key pairing ideas.

If you’re looking to offset sweet with savory, try something simple and clean like a light fish dinner. These cupcakes are a dreamy closer to a dish like pan seared cod with rainbow chard—trust me, the contrast works.
For a rich cozy dinner party lineup, consider finishing off a bold entrée like pan seared salmon with pomegranate reduction with these cupcakes. They’re like a soft exhale after a strong flavor punch.
A glass of cold milk is the obvious classic. But you know what else works? Chai. Or even a cinnamon-sugar rimmed hot toddy if you’re feeling extra spirited.
Hosting a holiday brunch? Let these cupcakes hang out with a breakfast spread—they’ll quietly show up the store-bought muffins.
Or pair them with… more desserts. Turn your cupcake into the star of an ice cream sandwich using cinnamon or vanilla ice cream. Bonus points if you take inspiration from these peanut butter & banana ice cream sandwiches.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make these snickerdoodle cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day ahead and keep them covered at room temperature, then frost them day-of. Or bake and freeze them (unfrosted) for even longer head starts. The frosting can also be made a day or two ahead—just keep it covered in the fridge and let it sit out a bit before using so it softens up again.

What’s the point of cream of tartar in this recipe?

Cream of tartar may sound like something from grandma’s pantry, but it’s key here. It gives snickerdoodles their signature tang and helps activate the baking soda for that tender crumb texture. Without it, you’ll miss that classic cookie flavor and could end up with flatter cupcakes. So yep, it’s worth including.

Can I use boxed cake mix instead?

A fair question—and yes, in a pinch you could doctor up a vanilla cake mix with cinnamon and maybe a little sour cream for texture. But honestly, the scratch version here doesn’t take much more effort and the flavor payoff is big. Still, no shame in taking shortcuts when needed!

Should I use a piping bag or just spread the frosting?

Either works! A piping bag gives you that bakery flair with swirls and height, while spreading with an offset spatula or butter knife gives a cozy, homemade look. I’ve done both (depends on energy levels and how many episodes of something I want to watch while decorating).

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