Name: Snickerdoodle Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; ½ cup milk, room temperature; 1 teaspoon vanilla extract; 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon cinnamon; 2 cups powdered sugar; ½ cup unsalted butter, softened; 2–3 tablespoons heavy whipping cream; 1 teaspoon cinnamon; 2 tablespoons brown sugar, for sprinkling

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Snickerdoodle Cupcakes are soft, cinnamon-kissed treats topped with a light, whipped cinnamon frosting. They perfectly capture the cozy charm of the classic cookie in a cupcake form. I find them ideal for bake sales, birthday parties, or simply when I want something sweet, nostalgic, and a little bit elegant.

Snickerdoodle Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes offer all the cinnamon-sugar goodness of snickerdoodles in a tender, fluffy cupcake. They’re easy to make from scratch and give off an irresistible aroma while baking. The whipped cinnamon frosting takes them to the next level, adding a creamy, sweet finish. Each bite is pure comfort with a touch of sophistication.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon

For the Frosting:

2 cups powdered sugar
1/2 cup unsalted butter, softened
2–3 tablespoons heavy whipping cream
1 teaspoon cinnamon
2 tablespoons brown sugar, for sprinkling

Directions

I preheat the oven to 350°F and line a cupcake pan with paper liners.
In a bowl, I whisk together flour, baking powder, salt, and cinnamon, then set it aside.
In a separate bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each.
I gradually mix in the dry ingredients, then stir in the milk and vanilla until the batter is smooth.
I fill the cupcake liners halfway and bake them for 15–18 minutes, until a toothpick comes out clean. Then I let them cool completely.
For the frosting, I beat the butter until smooth, then gradually add the powdered sugar, cinnamon, and cream. I whip it until it’s light and fluffy.
I frost the cooled cupcakes and finish with a sprinkle of brown sugar on top.

Servings and timing

This recipe makes 12 cupcakes. Prep time is about 20 minutes, bake time is 18 minutes, and total time is approximately 38 minutes.

Variations

Sometimes I like to add a dash of nutmeg to the batter for extra warmth. If I’m short on heavy cream, I use milk or half & half in the frosting. For a fun twist, I top the cupcakes with mini snickerdoodle cookies or a drizzle of caramel.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. I let them come to room temperature before serving to enjoy the soft texture.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake them a day ahead and frost them right before serving for the freshest flavor and texture.

Can I freeze these cupcakes?

Absolutely. I freeze them unfrosted in a sealed container for up to 2 months. I thaw and frost them before serving.

Can I use a hand mixer instead of a stand mixer?

Definitely. I use a hand mixer when I want less cleanup, and it works perfectly for both the batter and frosting.

What if I don’t have heavy cream for the frosting?

I substitute with milk or half & half. The frosting might be slightly less rich but still delicious.

Why did my cupcakes turn out dry?

Overmixing the batter or overbaking can lead to dryness. I make sure to mix just until combined and keep an eye on the oven.

Conclusion

Snickerdoodle Cupcakes bring a delightful twist to a beloved classic. With their cinnamon-spiced cake and fluffy frosting, they strike the perfect balance of cozy and refined. Whether I’m baking for a celebration or simply indulging in something sweet, these cupcakes never disappoint.