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. 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. 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!

Snickerdoodle Cupcakes

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snickerdoodle cupcakes


Snickerdoodle Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes
Cook Time: 18 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

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



  • Jackie: Hi Jaclyn

    What piping tip did you use to frost these cupcakes. Also, did you have enough frosting to pipe those cupcakes. July 20, 2013 at 8:58pm Reply

    • Jaclyn: The Wilton 2D and yes I barely had enough frosting to pipe over all them – it was cutting it close :). July 23, 2013 at 8:43pm Reply

  • Averie @ Averie Cooks: Jaclyn they’re gorgeous and I love how you say you suddenly have a cinn-sugar obsession. I wish I could say the same. I’ve had one for 25 years or so :) July 20, 2013 at 11:36pm Reply

  • Jocelyn (Grandbaby Cakes): I totally get why you have this obsession all of a sudden. It is a great obsession to have! Beautiful cupcakes. July 21, 2013 at 8:30am Reply

  • Becca: Your icing technique is beautiful! What nozzle do you use? July 21, 2013 at 12:12pm Reply

    • Jaclyn: Thanks Becca – I used the Wilton 2D. July 22, 2013 at 5:24pm Reply

  • Mimi @ Culinary Couture: These are beautiful. I made a Snickerdoodle flavored dessert yesterday too, post will be up tomorrow so be sure to check! :) July 21, 2013 at 12:31pm Reply

  • Rayna: My favorite cookie now comes in cupcake form? I have to make these! July 21, 2013 at 1:34pm Reply

  • Rachel @ Bakerita: Cupcakes of my dreams!! Oh my yummy. Need to try this. July 21, 2013 at 5:14pm Reply

  • Monique: Such cute cupcakes! What tip did you use to frost these? It’s such an awesome wave action you have there! July 21, 2013 at 6:08pm Reply

    • Jaclyn: Thanks Monique – I used the Wilton 2D. Sorry I’m behind on comments it looks like several people were wondering the same thing :). July 22, 2013 at 5:24pm Reply

  • Katrina @ Warm Vanilla Sugar: These sound absolutely perfect! Yum! July 21, 2013 at 6:48pm Reply

  • sherri b: What #tip did you use to ice the cupcakes with? July 21, 2013 at 8:56pm Reply

  • sally @ sallys baking addiction: Completely gorgeous my friend. Love snickerdoodle/cinnamon sugar anything! July 22, 2013 at 8:46am Reply

  • Georgia @ The Comfort of Cooking: What an awesome twist on traditional snickerdoodles. These are flawless, Jaclyn. Do you remember what piping tip you used? July 22, 2013 at 1:56pm Reply

    • Jaclyn: Thanks so much Georgia! I used the Wilton 2D it’s one of my favorites because I love the lacy look it gives. July 22, 2013 at 5:21pm Reply

  • Chung-Ah | Damn Delicious: These cupcakes are so fun! And you know I can’t resist anything cinnamon-related! July 22, 2013 at 4:03pm Reply

  • Julie @ Table for Two: As much as I love snickerdoodle cookies, I know I’d love these fabulous cupcakes!! July 22, 2013 at 4:42pm Reply

  • Nessa: Oh my god! I just want to sink my teeth into all of that goodness :) July 23, 2013 at 6:26pm Reply

  • Elizabeth @ Confessions of a Baking Queen: I will take these over the cookies any day as well. The frosting looks absolutely perfect on top of the beautiful cupcakes!! July 26, 2013 at 12:04pm Reply

    • Jaclyn: Thanks Elizabeth :)! August 3, 2013 at 9:09am Reply

  • Vanessa De Mesa: I made this cupcake together with your chocolate cupcake recipe for my cousin’s baby shower and they were a huge hit. I made the snickerdoodle cupcake with a nutella buttercream frosting. Both were great, but the combination was a bit overwhelming. I can’t wait to make this again with your fluffy buttercream frosting and try to make your banana creme cupcake recipe with the nutella buttercream frosting. I paired the chocolate cupcakes with a cookie butter frosting and they were really great.
    I made both cupcakes two days in advance and they were as moist as they were the day I baked them:)
    I can’t wait to try more of your recipes and make them for my daughter’s first birthday:) August 25, 2013 at 5:12pm Reply

    • Jaclyn: Oooh yes the banana cupcakes with Nutella buttercream sounds delicious so does the chocolate cupcakes with cookie butter frosting! I’m so happy to hear they were a hit, thanks for leaving a comment Vanessa! September 1, 2013 at 12:50pm 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

  • 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

  • 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

  • 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

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

  • 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

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