Snickerdoodle Cupcakes

A recipe for Snickerdoodle Cupcakes! These cupcakes are topped with a cream cheese frosting and cinnamon sugar for a delicious, cinnamon-packed treat inspired by one of my favorite cookies.

These Snickerdoodle Cupcakes are the perfect flavor for cinnamon lovers! You will find the spice in every layer of this dessert, from the cupcake base to the indulgent cream cheese frosting and even the sprinkling of cinnamon sugar over the top. 

The recipe makes around 10-12 cupcakes. It can easily be doubled to serve closer to 24 if desired. Immediately before serving, I like to garnish each cupcake with a small cinnamon stick (cut in half lengthwise if too wide). They would also be cute with a mini snickerdoodle cookie (store-bought or homemade) perched on top of the frosting to really bring together the cookie theme.

Fill each prepared muffin tin about 3/4 full. I usually do this by slightly overfilling a standard ice cream scoop to transfer the batter to each of the prepared muffin tins. This is the easiest way I have come across to get a consistent size. 

Bake the Snickerdoodle Cupcakes just until barely golden around the edges and a toothpick inserted in the center comes out clean. Over-baking will cause them to lose their moisture and become dry. Cool completely to room temperature before topping with the frosting.

Make sure the cream cheese and butter are both softened at room temperature before blending into the frosting. This will help create a smooth and creamy texture. While beating, add a splash or two of milk or additional powdered sugar as needed to get the desired consistency for piping or spreading with a spatula. 

Once topped with the cream cheese frosting, the cupcakes are best served immediately or refrigerated in an airtight container. The unfrosted cupcakes can be made a day or two in advance and stored in an airtight container at room temperature. 

Looking for more cupcake recipes?

Try my

• Blood Orange Chardonnay Cupcakes
• Gingerbread Cupcakes with Eggnog Buttercream
• Brownie Cupcakes with Peanut Butter Frosting

Snickerdoodle Cupcakes Recipe

Adapted from A Farmgirl’s Dabbles

Print Pin

Snickerdoodle Cupcakes

A recipe for Snickerdoodle Cupcakes! These cupcakes are topped with a cream cheese frosting and cinnamon sugar for a delicious, cinnamon-packed treat.

Course Dessert

Cuisine American

Keyword cake, cinnamon, cupcake, dessert, snickerdoodle

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 10 -12 Cupcakes

Ingredients

Snickerdoodle Cupcakes:

• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (215 grams) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (118 ml) milk

Cream Cheese Frosting:

• 4 ounces (113 grams) cream cheese softened at room temperature
• 1/2 cup (113 grams) unsalted butter softened at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 cups (230 grams) powdered sugar sifted
• 1-2 tablespoons milk as needed

Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 350˚F (180˚C) and line 12 muffin tins with liners or lightly grease.
• In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by the vanilla extract.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
• Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the milk, 1/3rd of the flour, the remaining milk, and the remaining flour. 
• Transfer the mixture to the prepared muffin tins, filling them 3/4 full (I used an ice cream scoop). Bake in preheated oven until barely golden around the edges and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.

To make the frosting:

• In a large bowl, beat together softened cream cheese and butter until light and fluffy. Mix in the vanilla and cinnamon. Gradually beat in powdered sugar. Add a splash or two of milk as needed to create a light and fluffy frosting.
• Transfer the buttercream to a piping bag fitted with desired tip and pipe onto the cooled, room temperature cupcakes.

To serve:

• In a small bowl, combine the sugar and cinnamon. Sprinkle over the top of the frosting-covered cupcakes. Serve immediately or refrigerate in an airtight container.