Description
Snickerdoodle Cupcakes are soft, cinnamon-spiced treats topped with a whipped cinnamon frosting, offering the cozy flavor of the classic cookie in an elegant cupcake form. Perfect for bake sales, birthdays, or anytime you crave a sweet cinnamon fix.
Ingredients
For the Cupcakes:
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
For the Frosting:
2 cups powdered sugar
½ cup unsalted butter, softened
2–3 tablespoons heavy whipping cream
1 teaspoon cinnamon
2 tablespoons brown sugar, for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add dry ingredients gradually, mixing just until combined. Stir in milk and vanilla until smooth.
- Divide batter evenly among cupcake liners, filling halfway. Bake for 15–18 minutes or until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, cinnamon, and cream. Whip until light and fluffy.
- Frost cooled cupcakes and sprinkle with brown sugar before serving.
Notes
- Add a dash of nutmeg to the batter for extra warmth.
- Milk or half & half can replace heavy cream in the frosting.
- Top with mini snickerdoodle cookies or caramel drizzle for fun variations.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
