Snickerdoodle Cupcakes


So I suddenly have a cinnamon sugar obsession. I guess that’s not something that’s not so suddenly new for me :), I’ve always loved anything cinnamon sugar. The Browned Butter French Breakfast Muffins I made yesterday  which were generously coated in cinnamon sugar reminded me that I’ve been wanting to make and post a snickerdoodle cupcake  – so here it is.

Snickerdoodle Cupcakes

These are without a doubt one of my new favorite cupcakes (do I say that every time I post a new cupcake recipe :). I think it’s that unbelievably fluffy vanilla buttercream I can just never get enough of. But really these are so much more than just their frosting.The entire cupcake was utterly and inexplicably delicious! Whenever I create a cupcake that first bite is always a big oooh I hope they are going to be good – because as you know baking is a science so when I make a cupcake recipe I’m never certain how it will turn out.

snickerdoodle cupcakes

I always hope for the best and with these I’m going to have to say I got it. I would take these over a  snickerdoodle cookie any time any day, and don’t get me wrong I’m a total cookie lover but these are basically that cookie in fluffy cupcake from, with a generous amount of frosting topping them and a perfect little dusting of cinnamon sugar.

I love cupcakes, the flavor options are endless. Please make this version of cupcakes one you make soon, you won’t regret it (except maybe when you are going back for your third cupcake). Enjoy!

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Snickerdoodle Cupcakes

Soft tempting cupcakes with sweetly cinnamon spiced snickerdoodle flavor!

Servings: 12
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 1/3 cups all-purpose flour
  • 2 Tbsp cornstarch
  • 2 tsp ground cinnamon , divided
  • 1 pinch ground nutmeg (I used a scant 1/8 tsp)
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter , at room temperature
  • 3 Tbsp vegetable oil
  • 3/4 cup + 2 tsp granulated sugar , divided
  • 2 Tbsp packed light-brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/4 cup buttermilk
  • 1 recipe Vanilla Buttercream Frosting , recipe follows


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda and salt for 30 seconds, set aside.
  2. In the bowl on an electric stand mixer fitted with the paddle attachment, whip together butter, 1 Tbsp of the vegetable oil, 3/4 cup granulated sugar, and light-brown sugar on medium-high speed until pale and fluffy. Blend in remaining 2 Tbsp vegetable oil. Mix in eggs one at a time blending until combined after each addition and adding in vanilla with second egg. Blend together milk and buttermilk in liquid measuring cup or bowl. With mixer set on low speed, add in 1/3 of the dry ingredients in three separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour and mixing just until combined after each addition.
  3. Divide batter among paper lined muffin cups, adding about 1/4 cup batter to each cup and filling 2/3 full. Bake in preheated oven 17 - 20 minutes, until toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack. Allow to cool completely then frost with vanilla buttercream frosting, then in a small bowl, whisk together remaining 2 tsp granulated sugar and 1/2 tsp cinnamon. Dust tops of cupcakes lightly with cinnamon sugar mixture.
  4. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Snickerdoodle Cupcakes
Author: Jaclyn

Fluffy Vanilla Buttercream Frosting


  • 3/4 cup butter , partially softened or nearly at room temperature (preferably half salted and half unsalted butter)**
  • 3/4 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 1/2 Tbsp heavy cream


  1. In the bowl of an electric stand mixer, using the paddle attachment whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl (note that if you have the paddle attachment that constantly scrapes the bowl you can reduce the time by several minutes). Blend in vanilla extract. Add in powdered sugar and heavy cream and mix on low speed until combined, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl. Spread over cooled cupcakes.
  2. The butter should be soft - not cold and not melted so if doing it in the microwave be sure to do it in low increments (like 4 seconds) and rotate butter between increments just until soft.
  3. Recipe Source: Cooking Classy



  • Liss: I made these with the intention of giving them to the staff at my grandmother’s nursing facility. My mother tasted one and gave me a meaningful look before telling me they probably wouldn’t make it to the staff. I had to make another batch! Excellent recipe, who can say no to vanilla buttercream and cinnamon? March 9, 2016 at 3:07pm Reply

  • Candice: How would I make this into a cake? Thanks! December 31, 2015 at 5:06pm Reply

  • Candice: Can this be made into a cake? If so, how would you recommend I go about doing that? Thanks! November 25, 2015 at 9:37pm Reply

  • Vanessa Rivera: I am looking to make a copycat of the Sprinkles triple cinnamon cupcake. I think I am going to use this cupcake base and then add a cinnamon cream cheese on top. These look so good! :) July 10, 2014 at 6:19am Reply

  • Kristine @ Kristine’s Kitchen: I made these yesterday for my son’s second birthday party and everyone loved them. We could hardly wait until birthday cake time to take a bite! The buttercream frosting was especially light and fluffy and it went just perfectly with the cupcakes. Thanks for a great recipe! April 27, 2014 at 5:12pm Reply

    • Jaclyn: I’m so glad they were enjoyed Kristine! And Happy Birthday to your son, how fun :)! May 6, 2014 at 6:35pm Reply

  • Melodie: I recently made these and everyone in my house loved them! They were gone very fast :). Thank you for sharing your talents! October 28, 2013 at 10:20am Reply

    • Jaclyn: You’re welcome Melodie – thanks for the compliment :)! I’m so glad everyone loved them! October 30, 2013 at 3:33pm Reply

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