Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting are sweet buttery cupcakes filled with all the cinnamon sugar goodness of a snickerdoodle cookie.
These cinnamon-vanilla cakes are sure to be a favorite cupcake for all the cinnamon sugar lovers out there! They are light and buttery, with the perfect balance of sweetness and spice from ground cinnamon and white sugar. With less work than a full cake, plus you can take them on the go, these are the best new cupcake for holidays and parties you need to make!
The cinnamon Buttercream Frosting is one that you are going to want to add to your baking list for all your favorite baked good recipes. Add it to Cinnamon Rolls instead of regular icing or anytime you want to instantly upgrade brownies or cookies. If this rich and creamy cinnamon frosting isn’t delicious enough, you can always turn it into Cinnamon Cream Cheese Frosting with the variation below!
If you are making these Snickerdoodle Cupcakes for a party or a special event, dress them up even further for a show-stopping treat! Bake them in festive paper liners or grab specialty lined cups for baking at the craft supply store. Use extra finesse with your piping bag to get the perfect cinnamon frosting swirl, dust with cinnamon-sugar mixture, drizzle with Salted Caramel Sauce, and top with mini Snickerdoodle Cookies!
EASY, CLASSIC CAKES FOR ANY OCCASION
Tips for Making Snickerdoodle Cupcakes
- You’d be surprised how much heat these little cupcakes can hold in them. Let them cool completely before frosting, at least an hour, so that the frosting doesn’t melt off.
- For light and fluffy cupcakes, be careful not to over-mix. Sift the dry ingredients before adding and mix until just combined. Don’t let the cupcake batter sit too long before baking either, or you will lose all the air you whipped into the batter.
- You can make a piping bag with parchment paper rolled into a cone or use a Ziploc bag with a small corner snipped off. While it won’t have the precision of a piping bag, it’s still an easy, beautiful way to frost cupcakes.
- This recipe can easily be made into a sheet cake, two round cakes (perfect for stacking!), loaf cake, and mini cupcakes. Check out the alternate baking times later in this post.
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VARIATIONS ON SNICKERDOODLE CUPCAKES
- Chocolate: Replace ¼ cup all-purpose flour with ¼ cup unsweetened cocoa powder to easily make Chocolate Snickerdoodle Cupcakes. You can also fold ½ cup chocolate chips into the batter for bursts of chocolatey goodness. White chocolate chips would taste amazing!
- Nuts: Toast ½ cup chopped pecans or walnuts and gently fold them into the cupcake batter after it is mixed. Top your frosted cupcakes with more toasted pecans or walnuts.
- Pumpkin Spice: Make Pumpkin Snickerdoodle Cupcakes replacing the ground cinnamon with Pumpkin Pie Spice and add ⅓ cup Pumpkin Puree.
- Sour Cream: Make your Snickerdoodles Cupcakes melt in your mouth by swapping the whole milk with sour cream. You can also use Greek yogurt or buttermilk, or try Eggnog during the holidays!
- Cinnamon Cream Cheese Frosting: Reduce the butter to ½ cup and add 1 cup softened cream cheese to your frosting mixture. Only add heavy cream if the frosting it too thick.
Baking Time Variations
- Sheet Cake: Bake in a 13×9 pan for 30-35 minutes at 350 degrees.
- Round Cake: For two 9 inch round cake pans, bake 25-30 minutes at 350 degrees.
- Loaf Cake: For a 9×5 loaf pan, bake for 40-45 minutes at 350 degrees.
- Mini Cupcakes: For a 24 cup mini cupcake pan, bake for 10-12 minutes at 375 degrees.
MORE DELICIOUS CINNAMON SUGAR RECIPES
HOW TO STORE SNICKERDOODLE CUPCAKES
- Serve: Keep unfrosted Snickerdoodle Cupcakes covered in cool, dry place for up to 3 days. Frosted cupcakes can be kept at room temperature for up to 2 hours before they should be stored.
- Store: Store Snickerdoodle Cupcakes without frosting for best results. Frosted Snickerdoodle Cupcakes can be kept refrigerated in an airtight container for up to 1 week. Unfrosted cupcakes can be refrigerated for up to 2 weeks.
- Freeze: Once completely cooled, transfer unfrosted Snickerdoodle Cupcakes to a large flat sealed container. If stacking, place parchment paper between layers so they don’t stick. Freeze unfrosted Snickerdoodle Cupcakes for up to 3 months and thaw uncovered at room temperature before frosting and serving.
- 6 tablespoons unsalted butter , softened
- 3/4 cup sugar
- 1 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup whole milk
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter , softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 teaspoons ground cinnamon
- Preheat the oven to 375 degrees and line a 12 cup muffin tray with liner cups.
- To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
- Add in eggs, vanilla and milk until smooth.
- Sift together flour, baking powder, cinnamon and salt and add it to the stand mixer on the lowest speed setting until just combined.
- Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
- Cool completely.
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
- Add in the vanilla, heavy cream and cinnamon, beating until light and fluffy for 1 minute.
- Add frosting to piping bag and frost your cupcakes.