Snickerdoodle Cupcakes
Sweetly spiced with cinnamon and built on a soft vanilla cupcake base, these snickerdoodle cupcakes are pure magic. Buttery, cinnamon-swirled cake is topped with a tangy cream cheese frosting, making them a cozy dessert table favorite. Easy to whip up, crowd-pleasing, and irresistibly nostalgic, they’re the perfect marriage of cookie and cupcake vibes.
12
cupcakes
Ingredients
Cupcakes
- 1 2/3 cups (210 g) all-purpose flour
- 1 1/2 tsp (3 tsp) ground cinnamon
- 1 tsp (2 tsp) cream of tartar
- 3/4 tsp (1.5 tsp) baking soda
- 1/2 tsp (1 tsp) salt
- 1/2 cup (120 ml) buttermilk room temperature (or whole milk + splash lemon juice as sub)
- 1/4 cup (60 ml) sour cream room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter softened
- 2 large eggs room temperature
- 2 tsp (4 tsp) vanilla extract
Cream Cheese Frosting
- 8 oz (225 g) cream cheese softened
- 4 tbsp (56 g) unsalted butter softened
- 2 cups (250 g) powdered sugar sifted
- 1 tsp (2 tsp) vanilla extract
- 1/2 tsp (1 tsp) ground cinnamon
- 1-2 tbsp (15-30 ml) heavy cream as needed, for texture
- pinch salt
Decorating
- Ground cinnamon or cinnamon sugar for dusting
Equipment
- 12-cup muffin tin
- Mixing bowls
- Electric mixer
- Spatula
- Whisk
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and salt.
- In a separate small bowl or cup, whisk together the buttermilk and sour cream until smooth.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3–4 minutes until fluffy and pale.
- Add eggs one at a time, mixing well after each, then beat in the vanilla extract. Scrape down the sides as needed.
- With a spatula, add the dry ingredients in three additions, alternating with the buttermilk mixture, starting and ending with the dry. Mix until just combined—do not overmix.
- Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool completely.
- For the frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar on low speed, then mix in vanilla, cinnamon, salt, and enough heavy cream to reach spreadable consistency.
- Spread or pipe frosting onto fully cooled cupcakes. Optional: Dust with cinnamon or cinnamon sugar for extra flair.
Notes
Store frosted cupcakes in an airtight container in the fridge for up to 4 days. Unfrosted cupcakes can be frozen (wrap individually) for up to 2 months; thaw before frosting. Variations: Try brown butter for deeper flavor, use 1:1 gluten-free flour, swap the frosting for vanilla buttercream, or add a pinch of nutmeg or cardamom to the batter. Mini cupcakes work too; check early for doneness!
Nutrition
Calories: 310kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 180mg | Potassium: 68mg | Fiber: 1g | Sugar: 29g | Vitamin A: 475IU | Calcium: 50mg | Iron: 1.1mg