Snickerdoodle Cupcakes
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
17 mins
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Total Time
42 mins
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Servings
12 cupcakes
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Calories
538 kcal
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Course
Baked Goods
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Cuisine
American
Snickerdoodle Cupcakes
Description
These Snickerdoodle Cupcakes combine cake flour, cinnamon, cream of tartar, baking soda, and baking powder to replicate the classic cookie's signature tang and texture. The batter is made by creaming softened butter, sugar, and oil to a light consistency before incorporating eggs and vanilla. Dry ingredients alternate with buttermilk to create a moist and tender crumb without overmixing, which keeps the cupcakes from becoming dense.
Baked at 350°F until a toothpick comes out clean or with moist crumbs, the cupcakes are cooled before frosting. The frosting blends softened cream cheese and butter with cinnamon, vanilla, brown sugar, powdered sugar, and a touch of cream to achieve a smooth, sweet, and spiced topping that complements the cupcakes' flavor.
These cupcakes are a great option for those seeking a baked good that captures the warmth of snickerdoodle cookies in an individual-sized serve. They can be stored in an airtight container at room temperature for a day or refrigerated for several days, although refrigeration may dry them out slightly.
Neutral oils like canola or vegetable maintain moistness better than butter alone. Cream of tartar is essential to achieve the snickerdoodle’s characteristic flavor and texture and should not be omitted.
Ingredients
Cupcakes
- ⅓ cup butter softened, unsalted
- 1 cup granulated sugar
- ¼ cup canola oil or vegetable oil
- 2 egg room temperature preferred, large
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cup cake flour
- ¾ teaspoon cream of tartar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk room temperature preferred
Frosting
- 4 oz cream cheese softened (use full fat “brick-style”/not spreadable cream cheese)
- ¾ cup butter softened, unsalted
- 2 Tablespoons light brown sugar firmly packed
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream or milk
- ¼ teaspoon salt if needed
Instructions
Cupcakes
- Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, combine butter, sugar, and oil and use an electric mixer to beat together until light and creamy and well-combined.
- Add eggs and vanilla extract and stir well.
- In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt.
- Now stirring by hand, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. I usually add the dry ingredients in 3 parts and the buttermilk in 2. Stir by hand using a spatula, the batter should be mostly smooth and combined, avoid over-mixing as this will make the cupcakes dry.
- Evenly divide batter into prepared cupcake tin and transfer to 350F (175C) oven. Bake for 17 minutes or until a toothpick inserted in the center of a cupcake comes out clean or (preferably) with moist crumbs.
- Allow to cool in cupcake tin for 8-10 minutes then carefully remove to a cooling rack to cool completely. Allow cupcakes to cool completely before covering with frosting.
Frosting
- Combine butter, cream cheese, and brown sugar in a large bowl and use an electric mixer to beat together until smooth and creamy.
- Gradually, with mixer on low speed, add powdered sugar until combined.
- Scrape down the sides and bottom of the bowl and stir in cinnamon and vanilla extract.
- Add heavy cream and slowly increase speed to high. Beat for 15 seconds on high speed until frosting is smooth and light. Taste-test and add ¼ teaspoon salt if needed (this helps to cut the sweetness of the frosting).
- Spread or pipe frosting over cooled cupcakes. I used an Ateco 848 piping tip to frost the cupcakes in the photos and video.
Notes
- Use neutral oils like canola or vegetable to keep cupcakes moist; avoid substituting all oil with butter.
- Cream of tartar is essential for authentic snickerdoodle flavor; it can usually be found in the spice aisle.
- Store cupcakes in an airtight container at room temperature for up to 24 hours to maintain best texture.
- Refrigerate cupcakes for 3-5 days if needed, but expect some drying over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 538kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 228mg | 10% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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