These Snickerdoodle Cupcakes combine the irresistible flavors of cinnamon and sugar in a soft, fluffy cupcake topped with a creamy frosting.
Inspired by the classic cookie, these treats are cozy, comforting, and sure to be a hit all year round!
Why You’ll Love These Snickerdoodle Cupcakes
Classic cinnamon-sugar flavor – like your favorite cookie in cupcake form
Soft and fluffy texture – perfect bite every time
Easy to make – no complicated steps
Kid-approved – fun to bake and decorate together
Perfect for any season – especially fall and winter
Ideal for parties, bake sales, and potlucks
What You’ll Need (Ingredient Highlights)
For the Cupcakes:
Unsalted butter – softened for creaming
Granulated sugar – for sweetness
Large eggs – add structure and moisture
Milk – room temperature for a smooth batter
Vanilla extract – enhances flavor
All-purpose flour – the base of the cupcake
Baking powder – for rise and fluffiness
Salt and cinnamon – balance and spice
For the Frosting:
Powdered sugar – for a smooth, sweet finish
Unsalted butter – rich and creamy base
Heavy whipping cream – adds lightness
Cinnamon and brown sugar – sprinkle on top for extra flavor
Pro Tips Before You Start
Use room temperature ingredients for easier mixing
Cream butter and sugar properly – until pale and fluffy
Don’t overmix the batter after adding flour
Sift powdered sugar for a smoother frosting
Cool cupcakes completely before frosting to prevent melting
How to Make Snickerdoodle Cupcakes
Step 1: Prepare the oven and pan
Preheat oven to 350°F (175°C).
Line a cupcake pan with paper or foil liners.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
Step 3: Cream butter and sugar
In a large bowl, beat softened butter and sugar together on medium speed until light and fluffy, about 1–2 minutes.
Step 4: Add eggs
Add eggs one at a time, beating well after each addition until fully combined.
Step 5: Combine wet and dry ingredients
Gradually add the dry ingredients to the creamed mixture.
Stir in milk and vanilla extract until smooth.
Beat on medium speed for about 3 minutes.
Step 6: Fill cupcake liners
Use a large ice cream scoop to fill each cupcake liner about halfway full.
Step 7: Bake
Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely on a wire rack.
Step 8: Make the frosting
Beat butter until creamy.
Gradually add powdered sugar, cinnamon, and heavy cream.
Beat until fluffy.
Step 9: Frost and finish
Frost the cooled cupcakes generously, then sprinkle with a mix of cinnamon and brown sugar.
What to Serve It With
Pumpkin spice latte for a cozy fall treat
Hot chocolate or coffee for a wintery snack
Fruit salad for a lighter contrast
Apple cider for festive gatherings
Whipped cream topping for extra indulgence
Variations / Substitutions
Make mini cupcakes for bite-sized treats
Add a cinnamon swirl to the batter for extra spice
Use cream cheese frosting instead of buttercream
Swap brown sugar sprinkle for a cinnamon-sugar crunch topping
Add a dash of nutmeg for deeper warmth
Storage & Leftovers
Room temperature: Store unfrosted cupcakes in an airtight container for 2 days
Fridge: Frosted cupcakes keep for up to 4 days
Freezer: Freeze unfrosted cupcakes for up to 2 months.
Thaw and frost before serving
Tip: Always store frosted cupcakes in a single layer to prevent smushing
FAQs
Can I make these cupcakes ahead of time?
Yes! Bake and freeze them unfrosted, then frost before serving.
How do I prevent dry cupcakes?
Don’t overbake. Check with a toothpick starting at 15 minutes.
Can I double the recipe?
Absolutely, it’s perfect for large parties or events.
What frosting works best besides buttercream?
Try cinnamon cream cheese frosting for a tangy twist.
How do I make the frosting extra fluffy?
Whip the heavy cream into the butter mixture slowly until light and airy.
Are these cupcakes very sweet?
They’re balanced with a sweet frosting and warmly spiced cake base.
Can I add toppings?
Yes! Mini cinnamon chips, white chocolate drizzle, or extra cinnamon sugar are all delicious.
Final Thoughts
These Snickerdoodle Cupcakes are everything you love about the classic cookie but in a soft, fluffy, frosted cupcake form.
Perfectly spiced, incredibly moist, and topped with a dreamy buttercream, they’re sure to become a new favorite for holidays, bake sales, or cozy afternoons!
Ingredients
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)
Instructions
Step 1: Preheat oven to 350°F. Line cupcake pan.
Step 2: Mix flour, baking powder, salt, and cinnamon. Set aside.
Step 3: Cream butter and sugar. Add eggs one at a time.
Step 4: Gradually add dry ingredients. Stir in milk and vanilla.
Step 5: Fill liners halfway and bake for 15–18 minutes. Cool.
Step 6: For frosting, beat butter, then add powdered sugar, cinnamon, and cream until fluffy.
Step 7: Frost cooled cupcakes and sprinkle with brown sugar.
