These Snickerdoodle Cupcakes are the most fantastic cupcake for lovers of Snickerdoodle Cookies. My obsession with Snickerdoodles continues… with this recipe for Snickerdoodle Cupcakes. They’re a cinnamony cupcake with cinnamon-sugar cream cheese icing.
I’ve included a short video showing you how to make these cupcakes. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the complete recipe so you can make them at home.
I’ve always been mad-crazy about snickerdoodle cookies. They’re simply the best cookies ever invented, in my most humble opinion!
These Snickerdoodle Cupcakes are perfectly snickerdoodly. The cupcake itself is a spiced up cake, and on top is a cinnamon- brown sugar cream cheese frosting. Perfect! They’re almost as good as real live snickerdoodle cookies!
For my son’s 9th birthday today, I thought I’d ask him a few questions. I figured it might be fun to come back and read his answers some time in the future.
How old are you today?
What special cake did you request for your birthday?
I requested Snickerdoodle Cupcakes for my classroom birthday treat, and Chocolate Cake with Caramel Buttercream for my birthday party.
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?
I’d recommend the Harry Potter series, Where the Red Fern Grows, and Hatchet
Favorite place to vacation?
Boston- South Shore
Elvis… and Train
Do you intend to take over RecipeGirl.com someday?
That’s a good answer, my sweet 9 year old boy 🙂 Hope your birthday wish comes true!
Here are a few more cupcake recipes you might enjoy:
- White Wedding Cake Cupcakes
- Margarita Cupcakes
- Apple Pie Cupcakes
- Chocolate Chip Cookie Dough Cupcakes
- Pink Champagne Cupcakes
- Super Moist Chocolate Cupcakes
- Pink Strawberry Cupcakes
- 1½ cups all purpose flour
- 1½ cups cake flour
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¾ cups granulated white sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
- 12 ounces cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 16 ounces powdered sugar, sifted
- 2 tablespoons brown sugar
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 350°F. Line 28 muffin tins with paper liners.
- In a medium bowl, sift together both flours, baking powder, salt and cinnamon.
- 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.
- 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.
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.
- 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.