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Easy Snickerdoodle Cupcakes

Easy Snickerdoodle Cupcakes

Tender cinnamon-vanilla cupcakes crowned with cinnamon cream cheese frosting and a sparkly cinnamon-sugar finish—cozy, soft, and irresistible.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 1.5 tsp ground cinnamon for batter
  • 1.25 tsp baking powder
  • 0.5 tsp cream of tartar
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter, softened for batter
  • 0.75 cup granulated sugar for batter
  • 0.5 cup beaten eggs about 2 large
  • 2 tsp vanilla extract for batter
  • 0.75 cup whole milk, room temperature
  • 0.25 cup sour cream room temperature
  • 0.25 cup granulated sugar for cinnamon-sugar topping
  • 1 tsp ground cinnamon for cinnamon-sugar topping
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened for frosting
  • 2.5 cup powdered sugar
  • 1 tsp ground cinnamon for frosting
  • 1 tsp vanilla extract for frosting
  • 1 tbsp milk as needed for frosting texture
  • 0.125 tsp fine salt pinch, for frosting

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Mix 1 teaspoon cinnamon with 1/4 cup sugar for topping; set aside.
  • Whisk flour, baking powder, cream of tartar, 1 1/2 teaspoons cinnamon, and salt.
  • Beat softened butter with 3/4 cup sugar until pale and fluffy, about 2 minutes.
  • Stream in beaten eggs and 2 teaspoons vanilla; mix until smooth and creamy.
  • Add dry ingredients alternately with milk and sour cream; mix just until combined.
  • Divide batter among liners, about two-thirds full. Sprinkle half the cinnamon sugar on top.
  • Bake 17–19 minutes until a tester comes out clean. Cool 5 minutes, then cool completely.
  • For frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, vanilla, salt, and milk.
  • Whip until fluffy. Pipe or spread onto cooled cupcakes. Dust with remaining cinnamon sugar.

Notes

Variation: Swap the cream cheese frosting for a simple cinnamon buttercream by using all butter and a splash of cream. For extra snickerdoodle vibes, lightly brush cupcake tops with melted butter before the final cinnamon-sugar dusting.
Storage: Refrigerate frosted cupcakes in an airtight container for up to 4 days; bring to room temperature before serving. Unfrosted cupcakes freeze well for 2 months.
This recipe is an original creation inspired by classic Easy Snickerdoodle Cupcakes flavors. All ingredient ratios and instructions are independently developed.