Snickerdoodle Cupcakes

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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.

Snickerdoodle Cupcakes

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!

Candle on Snickerdoodle Cupcakes

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?
9

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.
Frosting Snickerdoodle Cupcakes
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

Sugar Topping for Snickerdoodle Cupcakes

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

Favorite singer/band?
Elvis… and Train

Snickerdoodle Cupcakes



What’s your favorite TV show?
1 vs. 100 and American Idol

What’s your 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 with a candle

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!

Here are a few more cupcake recipes you might enjoy:

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5 from 3 votes

Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes are perfect for Snickerdoodle Cookie Lovers!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 28 cupcakes
Calories 316kcal
Course Dessert
Cuisine American
Keyword snickerdoodle cupcakes

Ingredients

CUPCAKES:

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

FROSTING:

  • 12 ounces 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 granulated white sugar
  • 1/2 teaspoon ground cinnamon

Instructions

PREPARE CUPCAKES:

  • Preheat the oven to 350 degrees 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.

Video

Notes

  • 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.

Nutrition

Serving: 1cupcake | Calories: 316kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 99mg | Potassium: 101mg | Fiber: 0g | Sugar: 31g | Vitamin A: 530IU | Calcium: 57mg | Iron: 0.6mg
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Lori Lange of Recipe Girl

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Comments

  • Karen wrote:

    Delicious!
    This was my practice run with this recipe. I’m making these for a baby shower

  • Diane R wrote:

    Awesome Recipe! Mine took less time to bake. Every oven is different. I guess you have to know your own oven. These were a huge hit & very moist! Thanks for sharing this recipe.

  • Michelle Wesley wrote:

    Has anyone tried making this as a 9×13 cake?

    • Lori Lange wrote:

      I have not.

  • Traci wrote:

    Amazing! The only thing I added that was not in the recipe was grated fresh nutmeg. Now they truly taste like snickerdoodles!

  • Brenda wrote:

    I made these for my daughters bridal tea party and they were a smashing hit! They were so delicious.

  • Adeline Nordahl wrote:

    These are delicious!! Only thing i would change would be to make it more moist! A little dry for me. Although I did put them in a big Tupperware container and they were not as dry the next day! Would adding a little oil help?

    • Lori Lange wrote:

      Maybe! Or perhaps a couple minutes less baking time…

  • Shannon Brandner wrote:

    Since you just posted this again I have to comment. 🙂 I have made this, but I have also amped up the White Wedding cupcakes with cinnamon and extra vanilla. I can never get the texture of from-scratch white cake correct, so the spiced up white wedding cupcakes won out! I also added a little bit of cream of tartar to the frosting to give it that tang that makes snickerdoodles rock. Thanks Lori!!

    • Lori Lange wrote:

      Great tip, thank you!

  • Pam wrote:

    I have used this recipe numerous times and loved the flavor. but I have noted that the cupcakes take less cooking time or they will be dry. Putting them in fridge seems to make them dry as well. Trying to figure that out.
    Overall, love them.

  • Dorothy wrote:

    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.  

    • Lori Lange wrote:

      awesome!

  • Teri wrote:

    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.

  • Lauren wrote:

    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!!

    • Lori Lange wrote:

      Back then I was using a Canon 40D 🙂