Snickerdoodle Cupcakes

These are the most fantastic cupcake for lovers of Snickerdoodle Cookies:  Snickerdoodle Cupcakes.  Click below to watch a short video showing you how to make these cupcakes.  Scroll to the very bottom to print out the complete recipe.

Easy Snickerdoodle Cupcakes recipe - from RecipeGirl.com

These cupcakes are perfectly snickerdoodly.  The cupcake itself is a spiced up cake, and on top is a cinnamon- brown sugar cream cheese frosting.  Perfect!

Easy Snickerdoodle Cupcakes recipe - from RecipeGirl.com

It’s my boy’s 9th birthday today, so I thought I’d ask him a few questions…

How old are you today?
9

What special cake did you request for your birthday?
Snickerdoodle Cupcakes for my classroom birthday treat, and Chocolate Cake with Caramel Buttercream for my birthday party.

Easy Snickerdoodle Cupcakes recipe - from RecipeGirl.com
What’s the best thing about being 9?
I’m older, and I’m not really young again.

What would you like to be when you grow up?
I’m leaning toward being a scientist (or a pro-sports player).

What’s your favorite subject in school?
Math and Reading

Easy Snickerdoodle Cupcakes recipe - from RecipeGirl.com

What do you like to do in your free time?
Play the Wii and the Computer

If you were to recommend a book to another 9 year old, what would you recommend?
Harry Potter series, Where the Red Fern Grows, and Hatchet

Favorite place to vacation?
Boston- South Shore

Favorite singer/band?
Elvis… and Train

Easy Snickerdoodle Cupcakes recipe - from RecipeGirl.com



Favorite TV Show?
1 vs. 100 and American Idol

Favorite dinner?
Ravioli

What’s the best recipe your Mom has ever made?
Too many to count

Which food bloggers have you met?
JadenMichael and that girl who danced on cruise ships

Easy Snickerdoodle Cupcakes recipe - from RecipeGirl.com

Do you intend to take over RecipeGirl.com someday?
Yes.

That’s a good answer, my sweet 9 year old boy 🙂 Hope your birthday wish comes true!

Yield: 28 cupcakes

Prep Time: 25 minutes

Cook Time: 20 minutes

Snickerdoodle Cupcakes

My obsession with Snickerdoodles continues... with this recipe for Snickerdoodle Cupcakes. They're a cinnamony cupcake with cinnamon-sugar cream cheese icing.

Ingredients:

CAKE:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups granulated white sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole milk

FROSTING:

  • 12 ounces (1 1/2 packages) cream cheese, at room temperature
  • 1/2 cup  (1 stick) unsalted butter, at room temperature
  • 16 ounces powdered sugar, sifted
  • 2 tablespoons brown sugar
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

TOPPING:

  • 2 tablespoons sugar + 1/2 teaspoon ground cinnamon

Directions:

  1. Preheat the oven to 350 degrees F. Line 28 muffin tins with paper liners.
  2. In a medium bowl, sift together both flours, baking powder, salt and cinnamon.
  3. In a large mixing bowl, use an electric mixer to combine the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.
  4. Divide the batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before frosting.
  5. Prepare the frosting: In a medium bowl, use an electric mixer to blend the cream cheese and butter. Add the sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place the sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.

Tips:

  • The cake part of the cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.
SOURCE: RecipeGirl.com -cake adapted from Martha Stewart (frosting is my recipe)

32 Responses to “Snickerdoodle Cupcakes”

  1. postedMay 23, 2010 12:17 PM
    Heather Hughs

    this seems like a recipe that I could easily halve with out messing it up. Do you think I could get away with making half as much and not mess up the recipes. Our little family of 3 does not need 28 cupcakes.

  2. postedMay 24, 2010 10:07 AM

    These looks fantastic!

  3. postedMay 24, 2010 1:42 PM

    Oh I am definitely going to add these to my favorites. I love Snickerdoodles.

  4. postedJul 15, 2010 7:24 AM
    Shellane

    I made these last night and they came out a little dry. 🙁 I had never baked with cake flour before, do you think that did it?
    Or perhaps I over baked them, I baked them for 19 minutes. I wanted them to be moist…Any thoughts? 🙂
    The cream cheese frosting is so YUMMY!!

    • July 16th, 2010 @ 8:03 AM

      @Shellane, Well, my guess is that they were in the oven a bit too long. Ours were moist… all ovens are different so it’s tough to pinpoint baking time. Sorry about that!

  5. postedAug 8, 2010 2:17 PM
    Heather

    The cupcakes are delicious!! However, for some reason my cream cheese icing was very thin and runny. I did let the cream cheese and butter come to room temperature… what may have gone wrong?

    • August 11th, 2010 @ 7:47 PM

      @Heather, Hmmm. I remember that it was not a terribly thick icing. Was your room temp fairly warm (summer day) or just normal? You can always add a bit more powdered sugar to thicken it up too.

  6. postedSep 29, 2010 8:34 AM
    Kayla Klinger

    Your cupcakes looked and sounded so wonderful. I made them for a little get together. The batter actually made 30 cupcakes for me and there was a lot of frosting left over. Although mine were not as pretty as yours, they turned out delicious! The frosting was my favorite part! Thank you!!

  7. postedApr 15, 2011 10:14 AM
    Sylvia Gonzales

    These are the best cupcakes and where very easy to make and work with. They tasted better the next day.. I loved them.

  8. postedJun 5, 2011 8:58 AM
    Theresa

    Hi, I just found your blog today and it’s the BEST! How fun, thank you for these wonderful recipes. I am making the snickerdoodle cupcakes today and look forward to checking in frequently for more goodies. You are amazing!!

  9. postedJul 2, 2011 7:24 PM
    Rhonda Lovenstein

    Great recipe, my family loved the cupcakes. I had a lot of frosting left, which was good on strawberries, vanilla wafers, almost anything. My husband, which isn’t a sweet eater, said it was a keeper!

  10. postedJul 21, 2011 7:52 PM
    Michaelia

    What tip did you use to decorate? Thank you 🙂

    • July 22nd, 2011 @ 6:19 AM

      I don’t recall… sorry!

  11. postedOct 11, 2011 4:35 AM
    Michele Weisman

    These are amazing, seriously. Have always been a snickerdoodle cookie fan, and these are an incredible cupcake version of the cookie. The flavors and the texture of both the cake and the frosting are sooo yummy. Because of the cream cheese frosting, I kept them refrigerated in individual plastic containers (from the deli, and chinese take-out). – 15 minutes on the counter, and they’re perfect.

  12. postedNov 10, 2011 8:11 AM
    Angela

    What do you mean about cake flour? Is it just regular flour?

  13. postedJan 9, 2012 11:42 AM
    Stacey

    I just made these with 2 tweaks. My original cookie recipe calls for lemon extract and shredded coconut. I made half a batch of this recipe with the addition of 1/2 tsp lemon extract and 1/2 cup shredded coconut. Fabulous! Tasted just like my cookie recipe.

  14. postedApr 23, 2012 2:17 PM
    Renea B.

    I pinned your cupcake a few hours ago and my Pinterest account blew up with re-pins. You have lots of happy pinners. I can’t wait to try and make these. YUM!! Renea.

  15. postedApr 30, 2012 2:28 PM
    Breann

    Do you have to use cake flour for this recipe?? I have never used it before and I don’t really want to buy a whole thing of it if I only need it for this? These look delicious! I am going to make them this week for a nautical baby shower because they kind of look like little sand dunes. 🙂

  16. postedMay 4, 2012 1:13 PM
    Breann

    Wonderful! Thank you! I will be making my own cake flour! 🙂

  17. postedJan 25, 2013 4:28 AM
    Mindy

    Is this the Martha Stewart Recipe? 🙂

    • January 25th, 2013 @ 10:23 PM

      Yep! As indicated in the recipe itself (see Source)

  18. postedApr 3, 2013 11:45 AM
    Katrina

    I made these last night and they were just perfect! They are a little bit heavy, but so delicious. For those of you saying the frosting is runny try using vegetable shortening instead of butter. The frosting is divine!!

  19. postedJun 19, 2014 9:06 AM
    Paula White

    I made these cupcakes and they turned out great. The only thing I did different is I filled them with a cinnamon caramel. Thank you for this recipe.

  20. postedMar 29, 2015 5:25 PM
    Jenn

    I made these last night and eveyone loved them!  The cupcakes are delicious even without frosting. Thank you for the recipe!

  21. postedJun 13, 2015 7:58 PM
    Lauren

    I’m sorry to bug you but what camera did you use for these pics? they’re gorgeous (: i have to try this recipe too!!

    • June 16th, 2015 @ 9:58 AM

      Back then I was using a Canon 40D 🙂

  22. postedJul 25, 2015 4:26 PM
    Teri

    I made these cupcakes for my niece’s birthday. She is a snickerdoodle fanatic! She really liked them. However, the following day the cupcakes were on the dry side.

  23. postedMay 12, 2016 7:03 AM
    Dorothy

    I have made these twice since May 3rd.  Once for my sons friends on his Swim Team and once for Mothers Day.  Both times they were a big hit.  I personally don’t care for cupcakes but these I loved. From the frosting to the cake itself.  People stated the cupcakes were dry on day 2.  I put mine in a tupperware pie container and they were just as good on day 2 and 3.  Thank you for the recipe.  I will for sure be making them again.  

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