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.

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:

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

Cupcakes

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

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

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!

Notes

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.

FAQs

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!