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Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes are based on the classic cookie, with warm cinnamon flavor. They're easy to make, topped with swirls of sweet and tangy cream cheese frosting. Perfect for cinnamon lovers, and for birthday parties or any celebration!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 28
Calories: 283 kcal
Course: Cake
Cuisine: American

Ingredients

for the cupcakes:
  • 1½ cups all-purpose flour
  • 1½ cups cake flour sifted
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1½ tablespoons cinnamon
  • 1 cup unsalted butter at room temperature
  • 1¾ cups sugar
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1¼ cups milk
for the cinnamon-sugar dusting:
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar
for the cream cheese frosting:
  • 8 ounces cream cheese at room temperature
  • ½ cup unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar sifted

Instructions

    Cup of Yum
  1. For the cupcakes: Preheat oven to 350° F. Line standard cupcake/muffin pans with paper liners and set aside.
  2. In a medium bowl, sift together both flours, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, with an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
  4. Divide the batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out just barely clean, about 20 minutes. Do not over bake. Transfer pans to wire racks to cool completely before removing cupcakes.
  5. For the cinnamon-sugar dusting: In a small bowl, mix together cinnamon and sugar. Set aside.
  6. For the cream cheese frosting: In a medium bowl, using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add vanilla and cinnamon and beat just to combine. Slowly add sifted powdered sugar, one cup at a time, beating well after each addition. Add more powdered sugar if the frosting is too thin for piping.
  7. Using a pastry bag fitted with a large plain round tip (I use Ateco No. 808), pipe frosting onto each cupcake. Immediately finish by dusting the frosting with the cinnamon-sugar mixture. The frosting needs to be freshly piped in order for the cinnamon-sugar to stick to it.

Notes

  • Cupcake portion from Martha Stewart Cupcakes. I switched up the frosting to include a cream cheese frosting.

Nutrition Information

Serving 1 Calories 283kcal (14%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 62mg (21%) Sodium 118mg (5%) Fiber 1g (4%) Sugar 26g (52%)

Nutrition Facts

Serving: 28Serving

Amount Per Serving

Calories 283

% Daily Value*

Serving 1
Calories 283kcal 14%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 62mg 21%
Sodium 118mg 5%
Fiber 1g 4%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.