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Snickerdoodle Cupcakes

Yummy Eats Daily
Soft, cinnamon-kissed cupcakes topped with fluffy frosting and a sprinkle of brown sugar — just like your favorite snickerdoodle cookie in cupcake form.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Calories 320 kcal

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
 

  • Preheat oven to 350°F. Line cupcake pan.
  • Mix flour, baking powder, salt, and cinnamon. Set aside.
  • Cream butter and sugar. Add eggs one at a time.
  • Gradually add dry ingredients. Stir in milk and vanilla.
  • Fill liners halfway and bake for 15–18 minutes. Cool.
  • For frosting, beat butter, then add powdered sugar, cinnamon, and cream until fluffy.
  • See full steps with tips & photos → https://p4pd.org/snickerdoodle-cupcakes/

Notes

  • Add a pinch of nutmeg to the batter for deeper flavor.
  • For extra crunch, roll frosted cupcakes in cinnamon-sugar before serving.
  • Store frosted cupcakes in the fridge for up to 3 days.