Snickerdoodle Cupcakes

Published July 20, 2013. Updated March 11, 2020

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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.

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
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes




  • 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.
  • 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.
  • 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.
  • For the frosting: 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 5 - 8 minutes.
  • Blend in vanilla extract. Add in powdered sugar and heavy cream and mix on low speed until combined.
  • 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.
Nutrition Facts
Snickerdoodle Cupcakes
Amount Per Serving
Calories 408 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 75mg25%
Sodium 84mg4%
Potassium 84mg2%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 596IU12%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • 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?

  • Candice

    Can this be made into a cake? If so, how would you recommend I go about doing that? Thanks!

  • 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! :)

  • 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!

    • Jaclyn

      Jaclyn Bell

      I’m so glad they were enjoyed Kristine! And Happy Birthday to your son, how fun :)!

  • Melodie

    I recently made these and everyone in my house loved them! They were gone very fast :). Thank you for sharing your talents!

    • Jaclyn

      Jaclyn Bell

      You’re welcome Melodie – thanks for the compliment :)! I’m so glad everyone loved them!