Snickerdoodle Cupcakes – Soft, Sweet & Full of Cinnamon Flavor

These Snickerdoodle Cupcakes combine the irresistible flavors of cinnamon and sugar in a soft, fluffy cupcake topped with a creamy frosting.

Inspired by the classic cookie, these treats are cozy, comforting, and sure to be a hit all year round!

Why You’ll Love These Snickerdoodle Cupcakes

Classic cinnamon-sugar flavor – like your favorite cookie in cupcake form

Soft and fluffy texture – perfect bite every time

Easy to make – no complicated steps

Kid-approved – fun to bake and decorate together

Perfect for any season – especially fall and winter

Ideal for parties, bake sales, and potlucks

What You’ll Need (Ingredient Highlights)

For the Cupcakes:

Unsalted butter – softened for creaming

Granulated sugar – for sweetness

Large eggs – add structure and moisture

Milk – room temperature for a smooth batter

Vanilla extract – enhances flavor

All-purpose flour – the base of the cupcake

Baking powder – for rise and fluffiness

Salt and cinnamon – balance and spice

For the Frosting:

Powdered sugar – for a smooth, sweet finish

Unsalted butter – rich and creamy base

Heavy whipping cream – adds lightness

Cinnamon and brown sugar – sprinkle on top for extra flavor

Pro Tips Before You Start

Use room temperature ingredients for easier mixing

Cream butter and sugar properly – until pale and fluffy

Don’t overmix the batter after adding flour

Sift powdered sugar for a smoother frosting

Cool cupcakes completely before frosting to prevent melting

How to Make Snickerdoodle Cupcakes

Step 1: Prepare the oven and pan

Preheat oven to 350°F (175°C).

Line a cupcake pan with paper or foil liners.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.

Step 3: Cream butter and sugar

In a large bowl, beat softened butter and sugar together on medium speed until light and fluffy, about 1–2 minutes.

Step 4: Add eggs

Add eggs one at a time, beating well after each addition until fully combined.

Step 5: Combine wet and dry ingredients

Gradually add the dry ingredients to the creamed mixture.

Stir in milk and vanilla extract until smooth.

Beat on medium speed for about 3 minutes.

Step 6: Fill cupcake liners

Use a large ice cream scoop to fill each cupcake liner about halfway full.

Step 7: Bake

Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.

Let cupcakes cool completely on a wire rack.

Step 8: Make the frosting

Beat butter until creamy.

Gradually add powdered sugar, cinnamon, and heavy cream.

Beat until fluffy.

Step 9: Frost and finish

Frost the cooled cupcakes generously, then sprinkle with a mix of cinnamon and brown sugar.

What to Serve It With

Pumpkin spice latte for a cozy fall treat

Hot chocolate or coffee for a wintery snack

Fruit salad for a lighter contrast

Apple cider for festive gatherings

Whipped cream topping for extra indulgence

Variations / Substitutions

Make mini cupcakes for bite-sized treats

Add a cinnamon swirl to the batter for extra spice

Use cream cheese frosting instead of buttercream

Swap brown sugar sprinkle for a cinnamon-sugar crunch topping

Add a dash of nutmeg for deeper warmth

Storage & Leftovers

Room temperature: Store unfrosted cupcakes in an airtight container for 2 days

Fridge: Frosted cupcakes keep for up to 4 days

Freezer: Freeze unfrosted cupcakes for up to 2 months.

Thaw and frost before serving

Tip: Always store frosted cupcakes in a single layer to prevent smushing

FAQs

Can I make these cupcakes ahead of time?
Yes! Bake and freeze them unfrosted, then frost before serving.

How do I prevent dry cupcakes?
Don’t overbake. Check with a toothpick starting at 15 minutes.

Can I double the recipe?
Absolutely, it’s perfect for large parties or events.

What frosting works best besides buttercream?
Try cinnamon cream cheese frosting for a tangy twist.

How do I make the frosting extra fluffy?
Whip the heavy cream into the butter mixture slowly until light and airy.

Are these cupcakes very sweet?
They’re balanced with a sweet frosting and warmly spiced cake base.

Can I add toppings?
Yes! Mini cinnamon chips, white chocolate drizzle, or extra cinnamon sugar are all delicious.

Final Thoughts

These Snickerdoodle Cupcakes are everything you love about the classic cookie but in a soft, fluffy, frosted cupcake form.

Perfectly spiced, incredibly moist, and topped with a dreamy buttercream, they’re sure to become a new favorite for holidays, bake sales, or cozy afternoons!

Ingredients