4.5 from 327 votes
Snickerdoodle Cupcakes
Snickerdoodle Cupcakes deliver the classic cinnamon-sugar flavor of snickerdoodle cookies in a moist cupcake form. The cupcakes include melted butter, buttermilk, and folded whipped egg whites for tenderness and lightness. Topped with cream cheese frosting blended with vanilla, these cupcakes feature a gentle cinnamon note both in the batter and sprinkled on top, creating soft, tender cakes with a mild spice topping.
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
Servings:
12
Calories:
414 kcal
Course:
Dessert
Ingredients
For the Cupcakes:
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted
- 1 cup granulated sugar
- ¾ cup buttermilk or whole milk
- ¼ cup sour cream
- 2 teaspoons vanilla
- 2 egg white
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
For the Frosting:
- ½ cup butter room temperature
- 4 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 minis).
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
- With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
- Spoon batter into cupcake liners (I like to use an ice cream scoop).
- Mix sugar and cinnamon together and sprinkle 1/2 teaspoon on the top of batter. Reserve remaining.
- Bake for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.) Leave in tin for a couple minutes until able to remove onto a wire rack. Cool completely before frosting.
Cup of Yum
For the Frosting:
- In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla extract.
- Place frosting in a piping bag fitted with a 1M star tip. Swirl frosting on top of each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.
Nutrition Information
Calories
414kcal
(21%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
55mg
(18%)
Sodium
314mg
(13%)
Potassium
83mg
(2%)
Sugar
41g
(82%)
Vitamin A
655IU
(13%)
Calcium
48mg
(5%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 414
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 55mg | 18% |
| Sodium | 314mg | 13% |
| Potassium | 83mg | 2% |
| Sugar | 41g | 82% |
| Vitamin A | 655IU | 13% |
| Calcium | 48mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.