Enjoy your favorite childhood cookie in cupcake form with these soft and fluffy cinnamon sugar Snickerdoodle Cupcakes!
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). It also gets me in the mood to bake all kinds of treats and decorate sugar cookies with my kids. 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.
SNICKERDOODLE CUPCAKES
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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.
Want more snickerdoodle recipes?
- Buttered Rum Snickerdoodles
- Apple Cider Snickerdoodles
- Nutella Snickerdoodles
- Rolo Filled Snickerdoodles
- Snickerdoodle Fudge
- More dessert recipes…
Tools used to make this Snickerdoodles Cupcakes recipe
Stand Mixer:Â I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Muffin Tin:Â Muffin tins are great for all kind of baked goods! I use mine for muffins, cupcakes, appetizers, and egg cups!
Piping Bag & 1M Piping Tip: Disposable pipings bags handy to have on hand for filling desserts & donuts and food decorating. Pop a coupler and icing tip on your bag or snip off the end and you’re all set!
Ingredients
For the Cupcakes:
- 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
For the Frosting:
- 1/2 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.
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.
Denice says
Love these cupcakes! A big hit with my sister in laws who also love baking!
Real Housemoms JK says
So glad you liked them Denice!
Denice says
This cupcakes are so amazing! I made around 48 mini cupcakes and they were a hit with my family and friends
Denice says
How would you store these?
Real Housemoms JK says
Hey Denice, I like to keep mine in an airtight container on the counter for 1 or two days. Longer than that I would keep them in the frig.
Michelle Payton says
Hi!! Love this recipe. I’ve made it many times! I just got a request to make a cake version of it, do you have any idea how I could convert it?? Thank you!
Jennifer Kimmel says
Hello Michelle! You would just need to cook the cake longer depending on what size baking dishes you use.
Nicole says
Can I use whole eggs instead of just the whites? How many would I use? Thanks!
Jennifer Kimmel says
Hey Nicole! Using egg whites makes the cupcakes light and fluffy. Whole eggs do not whip up like the whites only. Hope this helps.
Sarah says
Can this recipe be doubled to make 24 cupcakes?
Jennifer Kimmel says
Sure can Sarah!
Cecily says
I just want to make sure I understand…so for the butter in the icing it 1/2 cup plus 4 ounces, correct?
Aubrey Cota says
I apologize for the confusion. It should have stated 1/2 cup butter and then listed 4 ounces for people who like to see it that way. So to clarify it is just 1/2 a cup of butter no additional ounces added. We have corrected so that it reads correctly now.
Holly says
What is the difference in melting the butter vs having it room temperature and doing the reverse creaming method in a mixer? These look amazing and I can’t wait to try them!
Aubrey Cota says
When you’re adding the melted butter to the mix it is allowing it the flavor to shine through as well as giving the cupcake a slightly denser texture. Creaming the butter for the cupcakes will give it a lighter texture while helping to create height. Hope that helps explain a bit of the difference.
Karis says
I made these once and they’re delicious! My question is, can I still make them without the sour cream somehow?
Aubrey Cota says
Thank you! You can substitute the sour cream. Are you trying to eliminate the dairy? If not then you can use yogurt or cottage cheese instead. Applesauce could work too but the sour cream offers a particular fat content to help keep them stay moist and such.
Sylvia says
Quick question: Can you use fat free milk in the cupcakes?
Aubrey Cota says
Absolutely, just keep in mind that the buttermilk (or whole milk) offer that additional fat content that keep these cupcakes moist. If you choose to use fat free they will still be delicious but it may change the moisture fact slightly. Happy baking!!
Keilah says
Made these tonight to survive Hurricane Harvey! They were a hit. Thanks!!
Sue says
I made this recipe into 48 mini cupcakes! So cute and absolutely delicious! They look, smell, and taste just like Snickerdoodle cookies. Great recipe!
Anita says
Hi! How long did you bake the mini cupcake version?
Aubrey Cota says
Try 9-14 minutes.
Tenay says
Thank you for sharing this recipe! I made 80 for my daughter’s 16th birthday party and they were a hit!
Lindsey Edwards says
Quick question. I saw it listed sugar twice in the ingredients. When you made them did you add 1 1/4 cup sugar? Thank you in advance
Lindsey Edwards says
Nevermind, dumb question! it’s late and that’s for the top of the cupcakes……
Matt says
Snickerdoodle… now that’s an interesting name! And yeah, the frosting is all I want…
Thanks!