These Snickerdoodle Cupcakes are the most fantastic cupcake for lovers of Snickerdoodle Cookies. My obsession with Snickerdoodles continues… with this recipe for Snickerdoodle Cupcakes. They’re a cinnamony cupcake with cinnamon-sugar cream cheese icing.
I’ve included a short video showing you how to make these cupcakes. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the complete recipe so you can make them at home.
I’ve always been mad-crazy about snickerdoodle cookies. They’re simply the best cookies ever invented, in my most humble opinion!
These Snickerdoodle Cupcakes are perfectly snickerdoodly. The cupcake itself is a spiced up cake, and on top is a cinnamon- brown sugar cream cheese frosting. Perfect! They’re almost as good as real live snickerdoodle cookies!
For my son’s 9th birthday today, I thought I’d ask him a few questions. I figured it might be fun to come back and read his answers some time in the future.
How old are you today?
9
What special cake did you request for your birthday?
I requested Snickerdoodle Cupcakes for my classroom birthday treat, and Chocolate Cake with Caramel Buttercream for my birthday party.
What’s the best thing about being 9?
I’m older, and I’m not really young again.
What would you like to be when you grow up?
I’m leaning toward being a scientist (or a pro-sports player).
What’s your favorite subject in school?
Math and Reading
What do you like to do in your free time?
Play the Wii and the Computer
If you were to recommend a book to another 9 year old, what would you recommend?
I’d recommend the Harry Potter series, Where the Red Fern Grows, and Hatchet
Favorite place to vacation?
Boston- South Shore
Favorite singer/band?
Elvis… and Train
What’s your favorite TV show?
1 vs. 100 and American Idol
What’s your favorite dinner?
Ravioli
What’s the best recipe your Mom has ever made?
Too many to count
Which food bloggers have you met?
Jaden, Michael and that girl who danced on cruise ships
Do you intend to take over RecipeGirl.com someday?
Yes.
That’s a good answer, my sweet 9 year old boy 🙂 Hope your birthday wish comes true!
Here are a few more cupcake recipes you might enjoy:
- White Wedding Cake Cupcakes
- Margarita Cupcakes
- Apple Pie Cupcakes
- Chocolate Chip Cookie Dough Cupcakes
- Pink Champagne Cupcakes
- Super Moist Chocolate Cupcakes
- Pink Strawberry Cupcakes
Snickerdoodle Cupcakes
Ingredients
CUPCAKES:
- 1½ cups all purpose flour
- 1½ cups cake flour
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¾ cups granulated white sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups whole milk
FROSTING:
- 12 ounces cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 16 ounces powdered sugar, sifted
- 2 tablespoons brown sugar
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
TOPPING:
- 2 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
Instructions
PREPARE CUPCAKES:
- Preheat the oven to 350°F. Line 28 muffin tins with paper liners.
- In a medium bowl, sift together both flours, baking powder, salt and cinnamon.
- In a large mixing bowl, use an electric mixer to combine the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in the vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.
- Divide the batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before frosting.
PREPARE THE FROSTING:
- In a medium bowl, use an electric mixer to blend the cream cheese and butter. Add the sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place the sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.
Notes
- The cake part of the cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last night and eveyone loved them! The cupcakes are delicious even without frosting. Thank you for the recipe!
I made these cupcakes and they turned out great. The only thing I did different is I filled them with a cinnamon caramel. Thank you for this recipe.
I made these last night and they were just perfect! They are a little bit heavy, but so delicious. For those of you saying the frosting is runny try using vegetable shortening instead of butter. The frosting is divine!!
Is this the Martha Stewart Recipe? 🙂
Yep! As indicated in the recipe itself (see Source)
Wonderful! Thank you! I will be making my own cake flour! 🙂
Do you have to use cake flour for this recipe?? I have never used it before and I don’t really want to buy a whole thing of it if I only need it for this? These look delicious! I am going to make them this week for a nautical baby shower because they kind of look like little sand dunes. 🙂
Yes, but here is a little tip on how to convert regular flour into cake flour: http://joythebaker.com/2009/09/how-to-make-cake-flour/
I pinned your cupcake a few hours ago and my Pinterest account blew up with re-pins. You have lots of happy pinners. I can’t wait to try and make these. YUM!! Renea.
I just made these with 2 tweaks. My original cookie recipe calls for lemon extract and shredded coconut. I made half a batch of this recipe with the addition of 1/2 tsp lemon extract and 1/2 cup shredded coconut. Fabulous! Tasted just like my cookie recipe.
What do you mean about cake flour? Is it just regular flour?
These are amazing, seriously. Have always been a snickerdoodle cookie fan, and these are an incredible cupcake version of the cookie. The flavors and the texture of both the cake and the frosting are sooo yummy. Because of the cream cheese frosting, I kept them refrigerated in individual plastic containers (from the deli, and chinese take-out). – 15 minutes on the counter, and they’re perfect.