Soft, fluffy Snickerdoodle Cupcakes bring the cozy warmth of cinnamon sugar to every bite. These treats combine the nostalgic charm of classic snickerdoodles with the indulgent richness of moist, buttery cake. A swirl of creamy frosting adds a velvety finish, while a sprinkle of cinnamon sugar creates a delightful crunch. Perfect for any occasion, they’re ready in just 42 minutes, making them an easy yet impressive dessert.
Each cupcake is a symphony of textures and flavors, from the tender crumb to the sweet, spiced topping. The aroma of cinnamon fills your kitchen as they bake, promising a treat that’s as comforting as it is delicious. Whether for a party or a quiet afternoon, these cupcakes are sure to bring smiles and satisfy every sweet tooth.
Ingredients for Snickerdoodle Cupcakes
- Cupcakes:
- ⅓ cup (75 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) canola or vegetable oil (substitute with another neutral oil if needed)
- 2 large eggs, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cup (190 g) cake flour (all-purpose flour can be used in a pinch)
- ¾ teaspoon cream of tartar (essential for the signature Snickerdoodle flavor)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (158 ml) buttermilk, room temperature preferred (or make your own by adding 1 tsp vinegar to milk)
- Frosting:
- 4 oz (113 g) cream cheese, softened (use full-fat “brick-style,” not spreadable)
- ¾ cup (170 g) unsalted butter, softened
- 2 Tablespoons (25 g) light brown sugar, firmly packed
- 4 cups (500 g) powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
- ¼ teaspoon salt (optional, to balance sweetness)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. Set aside.
- Make the cupcake batter: In a large bowl, combine butter, sugar, and oil. Use an electric mixer to beat until light, creamy, and well-combined.
- Add eggs and vanilla extract to the butter mixture and stir well.
- In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir by hand using a spatula until mostly smooth. Avoid over-mixing to keep the cupcakes tender.
- Bake the cupcakes: Evenly divide the batter into the prepared cupcake tin. Bake for 17 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow the cupcakes to cool in the tin for 8-10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make the frosting: In a large bowl, combine butter, cream cheese, and brown sugar. Use an electric mixer to beat until smooth and creamy.
- Gradually add powdered sugar on low speed until combined. Scrape down the sides of the bowl.
- Stir in cinnamon and vanilla extract. Add heavy cream and slowly increase the speed to high. Beat for 15 seconds until the frosting is smooth and light. Taste and add salt if needed.
- Frost the cupcakes: Spread or pipe the frosting over the cooled cupcakes. Use a piping tip like Ateco 848 for a professional look.
Perfect Pairings: Topping and Serving Ideas
These Snickerdoodle Cupcakes are delicious on their own, but you can elevate them with a sprinkle of cinnamon sugar on top of the frosting for extra flavor and texture. For a festive touch, add a pinch of edible gold dust or a drizzle of caramel sauce. Serve them alongside a warm cup of chai tea or hot cocoa for a cozy treat.
Storing and Keeping Them Fresh
Store your cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but let them come to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 3 months—just wrap them tightly in plastic wrap and thaw before frosting.
Time-Saving Tips for Busy Bakers
To save time, prepare the cupcake batter the night before and refrigerate it in a covered bowl. When ready to bake, let it sit at room temperature for 15 minutes before filling the cupcake liners. For the frosting, use a stand mixer to combine ingredients quickly and efficiently. If you’re in a rush, skip the piping tip and spread the frosting with a knife for a rustic look.
Recipe Variations to Try
For a twist, swap the cinnamon in the frosting for pumpkin spice or nutmeg. You can also add a teaspoon of cinnamon to the cupcake batter for a stronger flavor. If you’re out of buttermilk, make a quick substitute by mixing ⅔ cup milk with 2 teaspoons of lemon juice or vinegar and letting it sit for 5 minutes.
Essential Equipment for Success
Use a high-quality cupcake tin and liners to prevent sticking and ensure even baking. An electric mixer is key for achieving a smooth frosting, and a piping tip like the Ateco 848 creates beautiful swirls. Don’t forget a cooling rack to let the cupcakes cool evenly before frosting.
Snickerdoodle Cupcakes
Ingredients
Cupcakes
- ⅓ cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup canola or vegetable oil
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cup cake flour
- ¾ teaspoon cream of tartar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk room temperature preferred
Frosting
- 4 oz cream cheese softened (use full fat “brick-style”/not spreadable cream cheese)
- ¾ cup unsalted butter softened
- 2 Tablespoons light brown sugar firmly packed
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
- ¼ teaspoon salt if needed
Instructions
- Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, combine butter, sugar, and oil and use an electric mixer to beat together until light and creamy and well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt.
- Now stirring by hand, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. I usually add the dry ingredients in 3 parts and the buttermilk in 2. Stir by hand using a spatula, the batter should be mostly smooth and combined, avoid over-mixing as this will make the cupcakes dry.
- Evenly divide batter into prepared cupcake tin and transfer to 350F (175C) oven. Bake for 17 minutes or until a toothpick inserted in the center of a cupcake comes out clean or (preferably) with moist crumbs.
- Allow to cool in cupcake tin for 8-10 minutes then carefully remove to a cooling rack to cool completely. Allow cupcakes to cool completely before covering with frosting.
- Combine butter, cream cheese, and brown sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.
- Gradually, with mixer on low speed, add powdered sugar until combined.
- Scrape down the sides and bottom of the bowl and stir in cinnamon and vanilla extract.
- Add heavy cream and slowly increase speed to high. Beat for 15 seconds on high speed until frosting is smooth and light. Taste-test and add ¼ teaspoon salt if needed (this helps to cut the sweetness of the frosting).
- Spread or pipe frosting over cooled cupcakes. I used an Ateco 848 piping tip to frost the cupcakes in the photos and video.