Enjoy your favorite childhood cookie in cupcake form with these soft and fluffy cinnamon sugar Snickerdoodle Cupcakes!
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I love the smell of cinnamon. It reminds me of the Christmas season, probably because I smell and taste it constantly during this time of the year– in desserts, apple cider, candles, pine cones… (I don’t eat the candles and pine cones). This year I’m enjoying it in these Snickerdoodle Cupcakes.
Just like the traditional snickerdoodle cookies, these Snickerdoodle Cupcakes have the same cinnamon sugar top. In fact, if you only saw the top of the cupcakes without frosting you might mistake them for cookies.
The cake for these cupcakes is the same white cake as in my White Chocolate Easter Egg Cupcakes. So soft, fluffy, and flavorful. So fitting for a Snickerdoodle Cupcake.
You can serve the cupcakes without frosting but then it’d be a muffin (like these French Breakfast Puffs), right? So, I topped those already perfectly delicious cupcakes with some smooth cream cheese frosting and added a sprinkling of cinnamon sugar for a little extra finesse. Beautiful and tasty. If you want to go even further, you can add a cinnamon stick too.
I gave my daughter a cupcake and after she licked all the frosting off she said, “mom, I ate all the sauce, can I have some more?!” Yep, I pretty much let my child eat straight frosting. At least I said “no” to more! …because I wanted the rest.
Spread some holiday cheer by sharing these yummy cupcakes with your friends and family.
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup sugar
- 3/4 cup buttermilk (or whole milk)
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 2 egg whites
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 4 ounces (1/2 cup) butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini).
- 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 rack. Cool completely before 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 an M1 tip. Swirl frosting on top of the each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.