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 2 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

  • Jenn wrote:

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

  • Paula White wrote:

    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.

  • Katrina wrote:

    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!!

  • Mindy wrote:

    Is this the Martha Stewart Recipe? 🙂

    • Lori Lange wrote:

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

  • Breann wrote:

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

  • Breann wrote:

    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. 🙂

  • Renea B. wrote:

    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.

  • Stacey wrote:

    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.

  • Angela wrote:

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

  • Michele Weisman wrote:

    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.

  • Michaelia wrote:

    What tip did you use to decorate? Thank you 🙂

    • Lori Lange wrote:

      I don’t recall… sorry!

  • Rhonda Lovenstein wrote:

    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!

  • Theresa wrote:

    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!!

    • Lori Lange wrote:

      Thanks!

  • Sylvia Gonzales wrote:

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

  • Kayla Klinger wrote:

    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!!

  • Heather wrote:

    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?

    • Lori Lange wrote:

      @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.

  • Shellane wrote:

    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!!

    • Lori Lange wrote:

      @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!

  • Lynn wrote:

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

  • katie wrote:

    These looks fantastic!

  • Heather Hughs wrote:

    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.

    • Lori Lange wrote:

      @Heather Hughs, Yes, I think halving it would work just fine. Enjoy 🙂