These adorable Snickerdoodle cupcakes capture all the cozy flavors of the classic cookie in a deliciously moist and tender cupcake.
The sponge features ground cinnamon and cream of tartar for the most authentic taste.
And the frosting? A matching cloud of cinnamon goodness I could honestly eat by the spoonful.
Who can say no to all that?!
Why You’ll Love These Snickerdoodle Cupcakes
Classic Flavor: Warm cinnamon and tangy cream of tartar give these cupcakes the signature Snickerdoodle taste you love.
Moist & Tender: The secret to the incredibly tender texture is the mix of sour cream and buttermilk.
Party-Perfect: With the fluffy frosting and sweetly-spiced taste, these stunning cupcakes look like they came straight from a bakery. They’ll be a hit at any party!
Easy to Make: Simple ingredients and straightforward steps make these cupcakes perfect for any skill level.
Ingredients
- All-Purpose Flour: Provides structure and ensures a tender crumb.
- Cream of Tartar & Baking Soda: Work together to give the cupcakes lift.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground Cinnamon: The signature spice that gives these cupcakes their classic Snickerdoodle flavor.
- Unsalted Butter: Creates a rich, moist texture and adds a buttery taste.
- Granulated Sugar: Sweetens the cupcakes and helps create a tender crumb.
- Eggs: Provides structure, moisture, and richness while binding the ingredients together.
- Pure Vanilla Extract: Adds depth of flavor.
- Sour Cream & Buttermilk: Create a moist, tender crumb.
- Cinnamon Cream Cheese Frosting: A creamy blend of cream cheese, butter, powdered sugar, vanilla, and cinnamon.
How to Make Snickerdoodle Cupcakes
Snickerdoodle cupcakes are perfect for holiday gatherings, fall festivities, or, honestly, any time you’re craving something sweetly nostalgic.
Better yet, they’re special enough for celebrations but simple enough for casual baking days.
Check out the easy steps:
1. PREHEAT the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. COMBINE the flour, cream of tartar, baking soda, salt, and cinnamon. Combine the buttermilk and sour cream. Set both aside.
3. BEAT the butter and sugar until light and fluffy. Blend in the eggs and vanilla until smooth.
4. ADD the dry ingredients in three additions, alternating with the buttermilk and sour cream. Mix by hand until just combined.
5. DIVIDE the batter evenly among the cupcake liners and BAKE for 16-20 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. BEAT the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, cinnamon, and salt, and beat until fluffy.
8. FROST the cooled cupcakes and lightly dust with additional cinnamon if desired. Serve and enjoy!
Tips For the Best Snickerdoodle Cupcakes
Ready to transform your favorite cinnamon-sugar cookies into a decadent cupcake?
Crowned with a cloud of spiced cream cheese frosting, they’re definitely as good as they look.
Speaking of looks, here are some tips to ensure they turn out picture-perfect:
- Use room-temp ingredients. Set everything out early for smoother mixing and a better texture.
- Fresh is best. Spices and leaveners lose flavor and potency as they age. So, for maximum flavor, check the dates and use fresh where possible.
- Why Cream of Tartar? It adds a subtle tanginess that sets Snickerdoodles apart from regular sugar cookies. If you don’t have any, try this Churro Cupcakes recipe instead.
- Don’t overmix. Mix the dry and wet ingredients by hand just until combined to avoid dense cupcakes. Stop mixing when you no longer see streaks of flour.
- Test for doneness. Do a toothpick check! The cupcakes are ready if it comes out clean or with a few crumbs but not wet.
- Adjust the frosting consistency. If it’s too thick, add a teaspoon of cream. If it’s too thin, add more powdered sugar.
- Use a piping bag. Use a piping bag with a star tip for the most stunning frosting swirl.
- Get creative! Add a caramel drizzle, mix in mini chocolate chips, or top with cinnamon sticks.
How to Store
Party planning or heading to a potluck? Here’s some helpful tips to keep your cupcakes fresh:
To Store: Place leftover cupcakes in an airtight container. Store in the fridge for 4-5 days. Let sit at room temperature for 15-20 minutes before serving.
To Freeze: Wrap each unfrosted cupcake individually in plastic wrap. Freeze for up to 3 months. Thaw at room temperature, then add fresh frosting.
Note: Do not freeze the frosting. The cream cheese can turn watery and/or grainy after thawing.
More Snickerdoodle Desserts You Have to Try
Snickerdoodle Fudge
Snickerdoodle Cheesecake Bars
Maple Snickerdoodles
Snickerdoodle Coffee Cake
Snickerdoodle Cupcakes
12
servings30
minutes17
minutes915
kcalThese snickerdoodle cupcakes are a playful twist on the classic cookie! Crowned with cinnamon cream cheese frosting, they’re great for any occasion.
Ingredients
- Cinnamon Cupcakes
1 3/4 cups (210g) all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk, room temperature
1/4 cup sour cream, room temperature
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
2 teaspoons pure vanilla extract
- Cinnamon Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
pinch salt
1-2 tablespoons heavy cream, as needed
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- Make the Cupcakes: In a medium bowl, whisk the flour, cinnamon, cream of tartar, baking soda, and salt. In a measuring glass, whisk the buttermilk and sour cream to combine. Set both aside.
- In a large bowl, beat the sugar and butter with an eclectic mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Reduce the speed to low and beat in the eggs, one at a time, followed by the vanilla, mixing well after each addition.
- Alternate adding the dry ingredients (in three additions) with the buttermilk, beginning and ending with the flour. Mix by hand with a spatula until just combined.
- Divide the batter into the cupcake liners, filling each about 3/4 full. Bake for 16-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the cream cheese and butter on medium-high speed until smooth and creamy. Scrape the bottom and sides of the bowl and beat again until lump-free.
- Add the powdered sugar one cup at a time, mixing on low to prevent splattering. Add the vanilla extract, cinnamon, and salt, then beat on high until fluffy, about 2 minutes. If needed, add the heavy cream a teaspoon at a time to reach the desired consistency.
- Once the cupcakes are completely cool, pipe or spread the frosting on top. Chill for 20-30 minutes, then serve with a light dusting of ground cinnamon and broken cinnamon sticks, if desired. Enjoy!
Notes
- Use room-temp ingredients. Set everything out early for smoother mixing and a better texture.
- Why Cream of Tartar? It adds a subtle tanginess that sets Snickerdoodles apart from regular sugar cookies. If you don’t have any, try this Churro Cupcakes recipe instead.
