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The Boat Shed Kitchen

Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes are tender, cinnamon-infused, and topped with a rich, whipped cinnamon frosting. Each one captures the nostalgic flavor of the classic cookie in a perfectly portioned dessert. Easy to make and even easier to love, they’re great for bake sales, birthdays, or whenever you want a cupcake that’s both comforting and elegant.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Calories: 320

Ingredients
  

For the Cupcakes:
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
For the Frosting:
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter softened
  • 2 –3 tablespoons heavy whipping cream
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar for sprinkling

Method
 

  1. Preheat oven to 350°F. Line cupcake pan.
  2. Mix flour, baking powder, salt, and cinnamon. Set aside.
  3. Cream butter and sugar. Add eggs one at a time.
  4. Gradually add dry ingredients. Stir in milk and vanilla.
  5. Fill liners halfway and bake for 15–18 minutes. Cool.
  6. For frosting, beat butter, then add powdered sugar, cinnamon, and cream until fluffy.
  7. See full steps with tips & photos → https://theboatshedcafe.com/snickerdoodle-cupcakes/

Notes

• Be sure the butter is softened—not melted—for proper creaming.
• Don’t overmix the batter once you add the dry ingredients; this keeps the cupcakes tender.
• You can substitute half & half or milk for cream in the frosting if needed.