Easy Snickerdoodle Cupcakes With Cinnamon Buttercream

Mary and Brenda Maher

By Brenda & Mary

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A kicked-up version of traditional Snickerdoodle cookies—snickerdoodle cupcakes topped with fluffy cinnamon swirl—is a dream come true for any sugarholic! When the thought of turning those chewy cookies into soft and fluffy goodness crossed my mind, it was a total aha moment. 

Snickerdoodle Cupcakes

And since then, those cupcakes have become one of my bakery’s biggest hits, especially in chilly months when we all crave a warm hug from the inside out. Now, follow me to see how to whip it up!

Why Snickerdoodle Cupcakes With Cream Cheese Frosting A Crowd-Pleaser?

Like the show-stopper chocolate strawberry cupcakes, those cinnamon swirl cupcakes have won the hearts of adults and kiddos alike for their heavenly flavor and buttery aroma. And there are more about these finger-licking treats:

Snickerdoodle Cupcakes recipe
  • Balanced flavor: Each bite into these cupcakes leads you through a fantastic journey of flavors. The cloud-like frosting bursts with a warm cinnamon punch without being too sugary, while the sponge base represents pure softness with a delicate buttery note, topped with a sprinkling of cinnamon sugar. All of them just click in, bringing you true satisfaction and comfort.
  • Super easy to make: My secret recipe calls for just about 10  ingredients (all are easy to find), and it still yields yummy cupcakes that keep my customers coming back for more. It’s never taken me more than 3 hours to whip up a large batch for my bakery.
  • Pair it to your heart’s content: Trust me, a snickerdoodle cupcake with a cup of joe is the perfect pick-me-up for your morning. Hot milk or tea also pair well with these treats. Or, if you feel fancy, serve them with a glass of red wine!

Snickerdoodle Cupcake Recipe


Snickerdoodle Cupcakes step 1 2 3

Step 1

Start by preheating the oven to 350°F (177°C). Prepare two 12-count muffin pans and line out 18 cupcake liners (my recipe will yield about 18 servings).

Dump flour, baking soda, baking powder, and a pinch of salt into a big bowl and give them a good whisk. After they get on well with each other, put them aside.

Step 2

Take ¾ cup of unsalted butter into another medium bowl (microwave-safe) and heat it up in the microwave. Toss 1 ½ cups of granulated sugar into the melted butter, whisk it up, and you will have a gritty mixture. Let it cool down for 2-3 minutes.

After that, it’s time for yogurt, egg, milk, and vanilla extract to join the party. Stir them well until smooth.

Remember the dry ingredients we prepare in step 1? Into the wet mix, they go. But don’t go all out at once! You’ll want to pour them in gradually and slowly while beating thoroughly until you see no trace of lumps. We’re aiming for thick cupcake batter here – that’s the secret for our fluffy and bouncy sponge.

Step 3

How To Make Snickerdoodle Cupcakes

Take a separate bowl and dump in 3 teaspoons of cinnamon and the remaining ¾ cup of sugar. Give them a good mix. 

Scoop 2 tablespoons of batter into each cupcake liner, followed by a teaspoon of sugar-cinnamon mix. Continue with 1 tablespoon of batter and a teaspoon of cinnamon sugar mixture. Keep doing this until the batter fills up to ¾ of the liner. Remember that the final layer should always be the sugar-cinnamon mix for a delightful crumble on top.

Step 4

Baking time! Let the oven do its magic for 19 to 21 minutes. The cupcakes should come out soft and moist, with the sugar-cinnamon mix peeking through the cracks on the surface. Let them cool down before decorating them.

Cinnamon Frosting

Snickerdoodle Cupcakes frosting

Cinnamon swirls are a Snickerdoodle classic, but who says we can’t get a little wild? For a flavor twist, try coffee or caramel frosting. Trust me, they create a flavor explosion in every bite! But now, let’s get started with the basics first:

Step 1

Put 1 cup of unsalted butter into a mixing bowl and beat it well on high speed using a handheld or electric mixer. Remember to let the butter cool down to room temperature first. It takes me about 1 minute until the butter is smooth.

Step 2

Now, add cream, confectioners’ sugar, and vanilla extract and continue mixing on low for 30 seconds. After that, turn on the high-speed mode and stir the mix for 3 minutes. 

If the frosting comes out too thin, toss in some more sugar. If it’s too dense, a little cream would do. Taste the buttercream to see whether it hits the spot. I usually add a pinch of salt to cut the sweetness.

Step 3

Separate the frosting into 2 halves and add 1 ½ tablespoons of cinnamon to one part. Now, you have 2 frostings: vanilla and cinnamon. Take a piping bag with a piping tip and fill it with half vanilla and half cinnamon buttercream. Then, just swirl those cute cupcakes with a dollop of creamy frosting, and you are good to go!

Snickerdoodle Cupcakes filling


Storage: Leftover cupcakes? No problem! Put them in an airtight container and stack them in the pantry for 3 days or in the refrigerator for 5 days.

Check the doneness: An oven thermometer is the most reliable tool to check whether your baked goods are ready. But if you don’t have one. No sweat! The toothpick test will save your day but with a little twist this time! You’ll want the toothpick to come out with some moist crumbs because the cupcakes will reach their perfection as they cool down. If it comes out clean, there is a good chance that you’ve overbaked. Take them out of the oven immediately!

You can prepare these treats ahead: I usually whip up the cupcakes and frosting 1 day in advance (hold off on the piping for now!). Just ensure you cover and store the unfrosted cupcakes in a cool and dry place at room temperature and pop the frosting in the fridge to chill.


How To Fix Dry Cupcakes?

I’m afraid it’s hard to save those dry cupcakes. Just remember these notes the next time you whip up this recipe:

  • Don’t add too much flour
  • Don’t over-bake them
  • Don’t mix the batter for too long
  • Enjoy those cupcakes soon before they dry out

Can I Freeze Those Cupcakes?

Yes, of course. Frozen cupcakes will stay good for about 3 months. Freeze the cupcakes first and wrap them in plastic wrap before storing them in the freezer again. When the sugar craving strikes, just keep them in the fridge overnight to thaw.

Happy baking!

Discover More Unique Cupcake Recipes:

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Snickerdoodle cupcakes bring the best of both worlds to the table: The cinnamon punch from Snickerdoodle cookies and the soft, fluffy mouthful of cupcakes. The cinnamon vanilla swirls add a buttery and spicy touch to finish it off.
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Course: Cupcakes
Cuisine: American
Keyword: Snickerdoodle Buttercream Cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours 10 minutes
Total Time: 3 hours
Servings: 18
Calories: 372kcal
Author: Brenda Maher



  • 2 ½ cups all-purpose flour (leveled)
  • ¾ cup butter (unsalted)
  • ¾ teaspoon baking powder
  • About ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 ¼ cups granulated sugar (divided)
  • 2 large eggs
  • ½ cup sour cream or yogurt
  • 1 ¼ cups milk (at room temperature)
  • 3 teaspoons ground cinnamon
  • 1 ½ tablespoons vanilla extract

Cinnamon Frosting

  • 1 ½ cups butter (unsalted, at room temperature)
  • 4 ½ – 6 cups confectioners’ sugar
  • ½ cup half-and-half or heavy cream
  • 3 teaspoons vanilla extract
  • 1 ½ tablespoons ground cinnamon
  • A pinch of salt


  • Let the oven preheat to 350°F (177°C). Prepare two 12-count muffin pans and place 18 liners. Mix flour, baking soda, baking powder, and salt in a bowl and put it aside.
  • Put ¾ cup of butter in a microwave-safe bowl and microwave it to melt the butter. Stir in 1 ½ cups of sugar to create a gritty mixture. Let it cool down for 2-3 minutes before tossing in yogurt, milk, egg, and vanilla extract. Then, gradually mix it with the dry ingredients in step 1 to create a thick batter.
  • Whisk 3 teaspoons of ground cinnamon and the remaining ¾ cup of sugar in another bowl. Alternate between 2 tablespoons of batter and 1 teaspoon of sugar-cinnamon mixture until filling up to ¾ of each liner, finishing with a teaspoon of sugar-cinnamon mix.
  • Bake for 19 to 21 minutes and let them cool down.
  • Beat 1 cup of butter on high speed using a handheld or electric mixer for 1 minute.
  • Dump in cream, confectioners’ sugar, and vanilla extract and continue mixing on low speed for 30 more seconds. Then, beat them at high speed for 3 minutes. Toss in more sugar to fix too thick frosting and cream for too thin one. Sprinkle some salt if it’s too sweet.
  • Divide the frosting into 2 halves and mix one part with 1 ½ tablespoons of cinnamon. Fill both parts into a piping bag with a piping tip and frost the cupcakes.


  • Put cupcakes in an airtight container and store them at room temperature for 3 days or in the fridge for 5 days.
  • Use a toothpick to check the doneness. It should come out with some moist crumbs.
  • Make the cupcakes and frosting 1 day ahead, but hold off on the piping.


Calories: 372kcal | Carbohydrates: 63.6g | Protein: 3.9g | Fat: 10.4g | Saturated Fat: 6.1g | Cholesterol: 65mg | Sodium: 216mg | Potassium: 546mg | Fiber: 7.9g | Sugar: 39.5g | Calcium: 347mg | Iron: 2mg
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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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