Snickerdoodle Cupcakes
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If you love the taste of the classic cookie or enjoy the cozy smell of cinnamon, you’re in for a treat! These snickerdoodle cupcakes give you the best of both worlds—they’re soft and fluffy like vanilla cupcakes but with the tasty flavor of traditional snickerdoodle cookies.
You can enjoy them any time of the year, and they’ll become a favorite in your baking collection. This snickerdoodle cupcake recipe is simply irresistible.
Whether you’re celebrating a special occasion or just in the mood for something sweet, these cupcakes will definitely satisfy your taste buds. So go ahead, take a bite, and enjoy!
Why You’ll Love This Recipe
- Combines the flavors of traditional snickerdoodle cookies with moist and fluffy vanilla cupcakes.
- Easy to make with simple ingredients you likely already have in your pantry.
- Perfect for any occasion, from holiday gatherings to everyday indulgences.
- Can be customized with various frosting options to suit your preferences.
- A nostalgic treat that brings back memories of childhood and the smell of cinnamon filling the air.
Ingredients for easy snickerdoodle cupcakes
Cupcake Ingredients:
- All-purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Unsalted butter, at room temperature
- Sugar
- Large egg
- Milk
- Pure vanilla extract
Cinnamon buttercream frosting ingredients:
- Unsalted butter, at room temperature
- Powdered sugar (confectioners’ sugar)
- Ground cinnamon
- Vanilla extract
- Splash of milk (if needed for desired consistency)
Equipment and kitchen tools
- Electric mixer
- Cupcake tin with 12 cups.
- Cupcake liners
How to make fluffy cinnamon cupcakes
Directions for Cupcakes:
Step 1 – Heat oven to 300 degrees F. Line a 12-serving cupcake pan with cupcake liners and set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the butter with an electric mixer until creamy.
Step 2 – Gradually add the sugar and the egg, beating each until well combined.
In a measuring cup, combine the milk and vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the milk/vanilla mixture, mixing until fully combined and smooth.
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Step 3- Note – I will mix the dry ingredients in a separate bowl before adding to butter mixture.
Add them to the mixture gradually.
Step 4B- Using a large spoon, divide batter evenly into the prepared cupcake liners, filling each about ¾ full. Scrape down the sides of the bowl with a spatula to get all of the batter.
Step 5- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Transfer the cupcakes to a wire cooling rack to cool completely.
Directions for Cinnamon Frosting:
Step 6 – In the bowl of an electric mixer, cream butter until smooth.
Gradually add the powdered sugar, cinnamon, and vanilla extract, mixing until well combined.
Step 7 – If the frosting is too thick, add a splash of milk and mix until you reach your desired consistency.
Transfer the frosting to a piping bag and swirl it onto the cooled cupcakes.
Sprinkle with a little sprinkle of cinnamon or decorate with cinnamon sticks if desired.
Tips for the Best Results
- Ensure all ingredients are at room temperature to ensure proper mixing and a smooth batter.
- Use a medium speed when mixing the cupcake batter to avoid overmixing.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- For an extra touch, add a sprinkling of cinnamon sugar on top of the frosted cupcakes before serving.
- Add a small cinnamon stick to the top of the cupcakes for an adorable garnish.
Substitutions and Variations
- Substitute heavy cream, sour cream, or Greek yogurt for some of the milk for added moisture and richness.
- Experiment with different frosting flavors, such as cream cheese or caramel, for a unique twist.
- Try adding chopped nuts or raisins to the cupcake batter for added texture and flavor.
- Replace the white sugar with brown sugar for a richer flavor.
- Use cake flour instead of all-purpose flour for fluffier cupcakes.
FAQs about this Recipe
Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days. Frost them just before serving for the best taste and texture.
Yes, unfrosted cupcakes can be frozen for up to three months. Thaw them at room temperature before frosting and serving.
Absolutely! Feel free to use your favorite frosting recipe or try different flavors to suit your taste preferences.
More delicious cupcakes
Snickerdoodle Cupcakes
Equipment
- 1 electric mixer or stand mixer
- 1 cupcake tin
- 12 cupcake liners
- 1 pining tube and tip
Ingredients
Cupcake Ingredients
- 1 ⅔ cups flour
- 1 ⅛ teaspoons Baking powder
- 4 teaspoons Cinnamon
- ¼ teaspoons Salt
- ⅓ cup unsalted butter room temp
- ¾ cup sugar plus 2 tablespoons sugar
- 1 large egg
- ¾ cup milk
- 1 ⅛ teaspoon Pure vanilla or vanilla extract
- Frosting Ingredients:
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 tablespoon Cinnamon
- 1 ½ teaspoons Vanilla extract
- Splash of milk if icing is too dry
Instructions
Directions for Snickerdoodles Cupcakes
- Preheat oven to 300 degrees F. Add cupcake liners to a 12 serving cupcake pan, and set aside.
- In a medium mixing bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
- Add butter to a large mixing bowl, and beat with an electric mixer until creamy.
- Slowly pour in sugar, and then the egg, beating each until well combined.
- Combine vanilla extract with milk in a measuring cup.
- With mixer on LOW, alternately add in dry ingredients and milk/vanilla mixture, until fully combined. Increase speed and mix until smooth.
- Using a large spoon, divide batter evenly into prepared cupcake pan, filling ¾ full.
- Bake on 300 F. for 25 minutes, or until a toothpick inserted in center comes out clean.
- Place on a wire cooling rack to cool completely.
Directions for Cinnamon Buttercream Frosting
- Add butter to the bowl of an electric mixer and mix until creamy.
- Slowly add in powdered sugar, cinnamon and vanilla, and mix until well combined.
- If frosting is too thick, mix in a splash of milk, and repeat until desired consistency is achieved.
- Add frosting to a piping bag and swirl on frosting.
Nutrition
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These look incredible!
These were so good! We made them for a birthday party.