Snickerdoodle Cupcakes are a delightful twist on the classic snickerdoodle cookie, bringing the cozy cinnamon-sugar flavor into a soft and moist cupcake form. Topped with a creamy cinnamon frosting, these cupcakes are not only irresistibly delicious but also visually appealing. Perfect for holiday gatherings, birthdays, or just a sweet treat to enjoy with coffee or tea, these cupcakes are a treat for both kids and adults. The combination of rich butter, tender cake, and sweet cinnamon frosting makes every bite heavenly. With step-by-step instructions, you can easily recreate this bakery-quality dessert at home without any stress.
Ingredients for Snickerdoodle Cupcakes
List of Ingredients with Measurements
Cupcakes
- ⅓ cup (75 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) canola or vegetable oil
- 2 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 1 ⅔ cup (190 g) cake flour
- ¾ tsp cream of tartar
- ¾ tsp ground cinnamon
- ¼ tsp baking soda
- ½ tsp salt
- ⅔ cup (158 ml) buttermilk, room temperature
Frosting
- 4 oz (113 g) cream cheese, softened
- ¾ cup (170 g) unsalted butter, softened
- 2 Tbsp (25 g) light brown sugar, firmly packed
- 4 cups (500 g) powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 Tbsp heavy cream or milk
- ¼ tsp salt if needed
Recommended Equipment
- Cupcake tin
- Mixing bowls
- Electric mixer
Optional Ingredient Substitutions
- Substitute canola or vegetable oil with any neutral cooking oil; avoid using butter as it will make the cupcakes less moist.
- For a dairy-free version, use plant-based butter, cream cheese alternatives, and almond or oat milk instead of buttermilk.
- Gluten-free cake flour blends can replace cake flour for those avoiding gluten, but ensure to follow the package instructions for best results.
How to Make Snickerdoodle Cupcakes
Step 1: Preparing the Cupcake Batter
Preheat the oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. In a large bowl, combine softened butter, granulated sugar, and vegetable oil. Beat with an electric mixer on medium speed until light, creamy, and well combined. Add eggs and vanilla extract, stirring until fully incorporated. In a separate bowl, whisk together cake flour, cream of tartar, cinnamon, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix by hand gently with a spatula to avoid over-mixing, which can dry out the cupcakes.
Step 2: Baking the Cupcakes
Evenly divide the batter into the prepared cupcake liners. Bake in the preheated oven for 17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the tin for 8–10 minutes, then transfer them to a cooling rack to cool completely before frosting.
Step 3: Making the Cinnamon Frosting
In a large mixing bowl, beat together cream cheese, unsalted butter, and light brown sugar on medium speed until smooth and creamy. Gradually add powdered sugar on low speed until fully incorporated. Add cinnamon, vanilla extract, and heavy cream, then beat on high speed for 15 seconds until the frosting is smooth and light. Taste and add ¼ tsp salt if needed to balance the sweetness.
Step 4: Frosting the Cupcakes
Once cupcakes are completely cooled, spread or pipe the cinnamon frosting over each cupcake using a piping bag or spatula. For a decorative touch, use a piping tip like the Ateco 848 to create swirls or patterns. These cupcakes can be served immediately or stored for later.
How to Serve Snickerdoodle Cupcakes
Best Ways to Serve Snickerdoodle Cupcakes
Serve these cupcakes at room temperature to enjoy the soft, moist texture. They make a perfect addition to dessert tables, holiday parties, or as a sweet gift. Their warm cinnamon flavor pairs beautifully with coffee, tea, or hot chocolate.
Serving Suggestions or Pairings
- Pair with a glass of cold milk for a classic treat.
- Serve with a dusting of cinnamon or sugar on top for extra presentation appeal.
- Arrange on a festive cake stand with other holiday treats for a themed display.
How to Store Snickerdoodle Cupcakes
Proper Storage Methods
- Store in an airtight container at room temperature for up to 24 hours.
- Refrigerate in an airtight container for up to 3–5 days, but note that refrigeration may slightly dry out the cupcakes.
Tips for Reheating or Freezing
- Warm individual cupcakes in the microwave for 10–15 seconds for a freshly-baked taste.
- Frosting can be made ahead of time and stored in the fridge or freezer; stir well after thawing before applying to cupcakes.
Tips to Make Snickerdoodle Cupcakes
Common Mistakes to Avoid
- Overmixing the batter, which can make cupcakes dense and dry.
- Using cold ingredients; ensure butter, eggs, and buttermilk are at room temperature.
- Adding frosting to warm cupcakes, which can cause it to melt or slide off.
Helpful Tips for Better Results
- Use a cookie scoop to evenly distribute batter in cupcake liners for consistent size.
- Gently fold dry and wet ingredients together to maintain a tender crumb.
- Beat frosting until light and fluffy for easy spreading or piping.
Variation of Snickerdoodle Cupcakes
Suggested Variations or Twists on the Recipe
- Roll cupcake tops lightly in cinnamon sugar before baking for a crunchy snickerdoodle-like top.
- Add a caramel or cream cheese filling for an extra indulgent surprise.
- Drizzle with cinnamon glaze after frosting for a bakery-style presentation.
Adjustments for Dietary Preferences
- Dairy-free: Use plant-based cream cheese, butter, and milk alternatives.
- Gluten-free: Replace cake flour with a gluten-free blend; allow batter to rest for better texture.
- Lower sugar: Reduce powdered sugar in frosting or swap for a sugar substitute to suit dietary needs.
FAQs
What can I do if the dish isn’t turning out right?
If cupcakes are too dense, check flour measurement and avoid overmixing. If frosting is too runny, add more powdered sugar gradually.
Can I make this ahead of time?
Yes, cupcakes can be baked ahead and stored in an airtight container for 1–2 days at room temperature or 3–5 days in the fridge. Frosting can also be prepared in advance and refrigerated.
What can I substitute for ingredients?
- Oil: any neutral vegetable oil works.
- Buttermilk: plant-based milk with 1 tsp vinegar per cup.
- Cinnamon: substitute with pumpkin spice for a seasonal twist.
