Snickerdoodle Cupcakes

Wow, I just tasted these new Snickerdoodle Cupcakes. They are sweet and oh-so-cinnamon-y. I can’t stop smiling!

They remind me of cozy afternoons with warm cookies. My mouth is watering just thinking about them. They are super easy to bake, too!

Now, here’s the exciting part: everyone who tries them loves them. They feel soft and taste heavenly. I get so happy with each bite!

You should try making them right away. It’s so simple and fun. Let’s get started now!

Why You’ll Love This Recipe

• Authentic Snickerdoodle Flavor: The combination of cinnamon, vanilla, and cream of tartar brings out that classic Snickerdoodle taste in a cupcake form.
• Soft and Moist Texture: Thanks to the right balance of fats (butter and oil) and dairy (milk and sour cream), these cupcakes turn out ultra-soft and tender.
• Perfectly Spiced Frosting: A luscious cinnamon cream cheese frosting adds richness without being overly sweet.
• Easy to Make: No complicated techniques—just a straightforward, foolproof recipe.
• Great for Any Occasion: Whether it’s a birthday, holiday, or just a treat-yourself moment, these cupcakes are sure to impress.

What You Need to Know Before You Start

Before diving into the recipe, here are some important details that will help ensure baking success.

Prep & Bake Time

• Prep Time: 20 minutes
• Bake Time: 18-22 minutes
• Cooling Time: 30 minutes
• Total Time: Around 1 hour 15 minutes

Servings

This recipe makes 12 to 15 cupcakes, depending on how full you fill the liners.

Difficulty Level

This is an easy-to-intermediate recipe. If you’ve baked cupcakes before, you’ll find this process smooth and simple. Beginners can follow along with ease by carefully measuring ingredients and following each step precisely.

Tips for the Best Snickerdoodle Cupcakes

• Room Temperature Ingredients: Allow butter, eggs, and dairy ingredients (milk, sour cream) to come to room temperature before mixing. This ensures a smooth batter and even baking.
• Creaming Butter and Sugar Properly: Beating butter and sugar together until light and fluffy creates air pockets that help achieve a soft texture.
• Don’t Overmix the Batter: Mix until just combined to avoid dense cupcakes.
• Use the Right Cinnamon: Fresh, high-quality cinnamon enhances the depth of flavor. Ceylon cinnamon has a mild, sweet taste, while Cassia cinnamon gives a stronger spice kick.
• Check for Doneness: Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few moist crumbs, they’re ready.

Required Kitchen Tools

To ensure a smooth and stress-free baking process, make sure you have these tools on hand:

For the Cupcakes:

• Mixing Bowls: At least two—one for dry ingredients and one for wet ingredients.
• Hand Mixer or Stand Mixer: A stand mixer (with a paddle attachment) or a hand mixer will make it easier to cream the butter and sugar, creating a light and fluffy texture.
• Whisk: For evenly mixing the dry ingredients and ensuring no lumps.
• Measuring Cups & Spoons: Accurate measurements are key to perfectly balanced cupcakes.
• Kitchen Scale (Optional): Helps with precise ingredient measurements, especially for flour.
• Sifter: Useful for aerating the flour and preventing lumps in dry ingredients.
• Spatula: A flexible spatula is great for scraping down the sides of the bowl and folding the batter.
• Cupcake Liners: Prevents sticking and makes for easy removal from the muffin pan.
• Muffin Pan: Standard 12-cup or 15-cup muffin tins to bake the cupcakes.
• Cooling Rack: Allows the cupcakes to cool evenly without getting soggy.

For the Frosting:

• Hand Mixer or Stand Mixer: Needed for whipping up a creamy, smooth frosting.
• Piping Bag & Tip (Optional): If you want a professional look, use a piping bag with a round or star tip for frosting. Otherwise, a spatula or spoon works fine.

Ingredients for Snickerdoodle Cupcakes

Here’s everything you’ll need to create these delicious cupcakes.

For the Cupcakes:

• 1 ¾ cups (220g) all-purpose flour – Spoon and level the flour to avoid dense cupcakes.
• 1 ½ teaspoons ground cinnamon – For that signature Snickerdoodle spice.
• 1 teaspoon cream of tartar – Essential for achieving the slight tang that mimics Snickerdoodle cookies.
• ½ teaspoon baking soda – Works with the cream of tartar for a light texture.
• ½ teaspoon salt – Balances the sweetness and enhances flavor.
• ¾ cup (150g) granulated sugar – Sweetens the cupcakes without overpowering.
• ¼ cup (57g) unsalted butter, softened – Provides richness and structure.
• ¼ cup (60ml) vegetable oil – Keeps the cupcakes moist and tender.
• 2 large eggs, room temperature – Adds structure and helps with fluffiness.
• 2 teaspoons vanilla extract – Enhances the overall flavor with warm, sweet notes.
• ½ cup (120ml) whole milk, room temperature – Creates a tender crumb.
• ¼ cup (60g) sour cream – Adds moisture and a slight tang, preventing dryness.

For the Cinnamon Cream Cheese Frosting:

• ½ cup (113g) unsalted butter, softened – Gives a rich, smooth base.
• 4 ounces (113g) cream cheese, softened – Adds a creamy, slightly tangy flavor.
• ⅛ teaspoon salt – Balances the sweetness.
• 2 cups (240g) confectioner’s sugar – For a light, fluffy frosting.
• 1 teaspoon ground cinnamon – Adds warmth and depth to the frosting.
• 2 tablespoons (30ml) heavy cream – Helps achieve a silky, pipeable consistency.
• 1 teaspoon vanilla extract – Rounds out the flavors beautifully.

For the Cinnamon Sugar Topping:

• 2 tablespoons granulated sugar – The final touch for that signature Snickerdoodle crunch.
• ½ teaspoon ground cinnamon – Enhances the Snickerdoodle flavor.

How to Make Snickerdoodle Cupcakes

Step 1: Prepare for Baking

1. Preheat the Oven – Set your oven to 350°F (175°C). This ensures that the cupcakes bake evenly and rise properly.
2. Line the Muffin Pan – Place 12-15 cupcake liners in a standard muffin pan. If you don’t have liners, lightly grease the wells with butter or cooking spray.
3. Bring Ingredients to Room Temperature – Take out the eggs, milk, sour cream, butter, and cream cheese at least 30 minutes before baking to ensure smooth mixing.

Step 2: Mix the Dry Ingredients

1. Sift the Dry Ingredients – In a medium-sized mixing bowl, whisk together:
   • 1 ¾ cups (220g) all-purpose flour
   • 1 ½ teaspoons ground cinnamon
   • 1 teaspoon cream of tartar
   • ½ teaspoon baking soda
   • ½ teaspoon salt
2. Set Aside – This mixture will be added to the wet ingredients later. Sifting prevents clumps and ensures an even distribution of ingredients.

Step 3: Cream the Butter, Sugar, and Eggs

1. Beat Butter and Sugar – In a large mixing bowl, use a hand mixer or stand mixer to beat:
   • ¼ cup (57g) unsalted butter, softened
   • ¾ cup (150g) granulated sugar
   • ¼ cup (60ml) vegetable oil
   Beat on medium speed for 2-3 minutes until light and fluffy. The mixture should look pale in color.
2. Add the Eggs One at a Time – Crack in 2 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in the Vanilla – Add 2 teaspoons vanilla extract and mix until combined.

Step 4: Alternate Dry and Wet Ingredients

1. Lower the Mixer Speed – Switch to low speed to avoid overmixing.
2. Add Dry Ingredients in Three Parts – Gradually add the flour mixture, mixing until just combined.
3. Add the Milk and Sour Cream in Two Parts –
   • Pour in ½ cup (120ml) whole milk and mix gently.
   • Add ¼ cup (60g) sour cream and mix until the batter is smooth and well combined.

⚠️ Do Not Overmix: Overmixing can lead to dense cupcakes. Stop as soon as the ingredients are fully incorporated.

Step 5: Fill and Bake

1. Fill the Cupcake Liners – Use a scoop or spoon to divide the batter evenly among the cupcake liners, filling each about ⅔ full.
2. Bake – Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until:
   • The tops are golden brown.
   • A toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Cool the Cupcakes –
   • Let them cool in the pan for 5 minutes before transferring them to a wire rack.
   • Allow to cool completely before frosting (at least 30 minutes).

How to Make Cinnamon Cream Cheese Frosting

Step 1: Beat the Butter and Cream Cheese

1. Use a Large Mixing Bowl – In a stand mixer (or using a hand mixer), beat together:
   • ½ cup (113g) unsalted butter, softened
   • 4 ounces (113g) cream cheese, softened
2. Mix on Medium-High Speed – Beat for 2-3 minutes until the mixture is smooth, fluffy, and pale in color.

Step 2: Add Sugar, Cinnamon, and Vanilla

1. Gradually Add the Confectioner’s Sugar – Reduce the mixer speed to low and add 2 cups (240g) confectioner’s sugar, ½ cup at a time, mixing well after each addition.
2. Add Flavorings – Once the sugar is fully incorporated, mix in:
   • 1 teaspoon ground cinnamon
   • 1 teaspoon vanilla extract
   • ⅛ teaspoon salt (balances sweetness)
3. Increase Speed and Beat for 2 Minutes – Turn the mixer to medium-high speed and whip the frosting until light and fluffy.

Step 3: Adjust Consistency

• If the frosting is too thick, add 1 tablespoon (15ml) heavy cream at a time until it reaches a smooth, spreadable consistency.
• If it’s too soft, refrigerate for 10-15 minutes before piping.

Assembling the Cupcakes

Step 1: Frost the Cupcakes

1. Choose Your Frosting Method:
   • For a Professional Look – Transfer the frosting into a piping bag fitted with a round or star tip and swirl it onto each cupcake.
   • For a Rustic Look – Use an offset spatula or spoon to spread the frosting evenly.

Step 2: Add the Cinnamon Sugar Topping

1. In a small bowl, mix together:
   • 2 tablespoons granulated sugar
   • ½ teaspoon ground cinnamon
2. Sprinkle over the Frosted Cupcakes – This final touch enhances the Snickerdoodle flavor with a light crunch.

Step 3: Serve and Enjoy

These Snickerdoodle Cupcakes are best enjoyed at room temperature, allowing the flavors to fully develop. The frosting holds its shape well but will soften slightly if left out for extended periods.

How to Store Snickerdoodle Cupcakes

Room Temperature Storage

• If unfrosted, the cupcakes can be stored in an airtight container at room temperature for up to 2 days.
• Once frosted, they should be kept in a cool, dry place for up to 6 hours before refrigeration.

Refrigeration

• Since the frosting contains cream cheese, store frosted cupcakes in the refrigerator in an airtight container for up to 5 days.
• Let them sit at room temperature for 20-30 minutes before serving to soften the frosting.

Freezing Instructions

• Unfrosted Cupcakes: Can be wrapped individually in plastic wrap, placed in a freezer-safe bag, and frozen for up to 3 months. Thaw at room temperature before frosting.
• Frosted Cupcakes: Freeze in a single layer on a baking sheet until solid, then transfer to an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight.

Variations & Flavor Twists

• Caramel Snickerdoodle Cupcakes: Drizzle caramel sauce over the frosting for extra sweetness.
• Chai-Spiced Snickerdoodle Cupcakes: Add a teaspoon of chai spice mix to the batter for a warm, aromatic twist.
• Brown Butter Frosting: Swap regular butter for browned butter in the frosting for a deep, nutty flavor.
• Nutty Snickerdoodle Cupcakes: Fold in ¼ cup finely chopped pecans or walnuts into the batter for added crunch.
• Cinnamon Roll Style: Swirl a teaspoon of cinnamon-sugar mixture into each cupcake before baking.

Nutrition Information (Per Cupcake, Including Frosting)

Nutrient	Amount
Calories	320
Carbohydrates	40g
Protein	3g
Fat	16g
Saturated Fat	9g
Cholesterol	55mg
Sodium	160mg
Sugar	30g
Fiber	1g

Note: Nutrition values are approximate and may vary based on ingredient brands and measurements.

Snickerdoodle Cupcakes FAQs

1. Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them covered at room temperature. Frost just before serving for the freshest taste.

2. Can I use a different frosting?

Absolutely! Vanilla buttercream, whipped cream frosting, or even a marshmallow frosting would work well.

3. Why is cream of tartar used in Snickerdoodle cupcakes?

Cream of tartar gives these cupcakes their signature Snickerdoodle tang, similar to the classic cookie. It also helps activate the baking soda for a light texture.

4. Can I use Greek yogurt instead of sour cream?

Yes! Use the same amount of full-fat Greek yogurt as a substitute for sour cream.

5. How do I prevent my cupcakes from drying out?

• Do not overbake—check with a toothpick at 18 minutes.
• Store them in an airtight container.
• Use full-fat ingredients like whole milk and sour cream for moisture.

Conclusion

Snickerdoodle Cupcakes are the perfect blend of warm cinnamon, soft vanilla cake, and creamy frosting. Whether you’re baking them for a party, a cozy weekend treat, or just because you love Snickerdoodles, they’re sure to be a favorite. Enjoy them fresh, share with friends, and experiment with variations to make them your own!