Deliciously Sprinkled

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Snickerdoodle cookies are one of my favorite type of cookies ever. I love the simple vanilla flavor loaded with cinnamon-sugar. Anytime I can SPRINKLa baked good with cinnamon-sugar, I am one happy girl!

And I was not shy about loading up my snickerdoodle cupcakes with cinnamon today. Cinnamon swirled into the vanilla cupcake batter, and cinnamon-sugar SPRINKLED on top of a yummy mountain of cinnamon frosting.

Today’s recipe is a great example that an amazing cupcake does not have to be difficult! You can impress everyone with a simple recipe and a little creativity. Seriously…how can you not want one of these delicious cupcakes?

Snickerdoodle Cupcakes

JUST A FEW BAKING TIPS:

 DON’T OVERMIX: With almost all my cupcakes recipes, I always make sure to remind you to not OVERMIX  the batter. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.

OVEN TEMPERATURE:  It’s so important to bake these cupcakes at the proper temperature.  Preheat your oven to the correct temperature BEFORE you put your cupcakes in the oven.  If you don’t have an oven thermometer, I would HIGHLY recommend getting one, it will help you make sure your oven is set to the right temperature.

 FROSTING: For the cinnamon buttercream frosting, I recommend using heavy whipping cream because it gives the frosting that thick, creamy, texture that everyone loves on top of a cupcake. And don’t forget the SPRINKLE cinnamon-sugar on top of each cupcake, because it’s not a snickerdoodle cupcake without a SPRINKLE of cinnamon-sugar!

STEP-BY-STEP GUIDE ON HOW TO MAKE THESE SNICKERDOODLE CUPCAKES:

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Yield: 24 Cupcakes

Prep Time: 10 minutes

Cook Time: 18-20 minutes

Total Time: 30 minutes

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Ingredients:

CUPCAKES:
  • 2¾ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • ½ teaspoons salt
  • ¾ cup shortening
  • 1⅔ cups granulated sugar
  • 5 large eggs
  • 2½ teaspoons vanilla extract
  • 1¼ cups milk
CINNAMON BUTTERCREAM FROSTING:
  • (2 sticks) cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon heavy whipping cream*
  • 1 Tablespoon ground cinnamon
  • Cinnamon-sugar, to sprinkle on top

Directions:

PRE-STEP: Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.

STEP 1: In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.

STEP 2: In a large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar.  Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

STEP 3: Slowly add flour mixture and milk, mixing until just combined. DO NOT OVERMIX!

STEP 4: Pour the cupcake batter into the cupcake liners (about 3/4 the way full).

STEP 5: Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool on wire rack before frosting.

MAKE CINNAMON BUTTERCREAM FROSTING:

STEP 6: Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

STEP 7: Add powdered sugar, heavy whipping cream, ground cinnamon, and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.

STEP 8: Frost cupcakes using a piping bag or knife and sprinkle with cinnamon-sugar. ENJOY!

NOTES:

* STORE: Cupcakes in an airtight container in the refrigerator for up to 3-4 days.

*FROSTING: I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.

I'd love to see what you have baked! Just snap a photo and hashtag it #DELICIOUSLYSPRINKLED or tag me @deliciouslysprinkled on Instagram!

Products Used to Make this Recipe:

*may contain affiliate links

25 Responses to “Snickerdoodle Cupcakes”

  1. Mandy Ash — January 1, 2016 at 3:53 pm

    Jenn, my daughter made your delicious cupcakes today and then “blogged” about them! Thought you would enjoy seeing her perspective on your delicious cupcakes made gluten free! 🙂 Thanks for sharing your recipe! 
    http://www.thrutheeyesofemily.com/?p=37

  2. Jeni — May 3, 2015 at 3:08 pm

    I bake at work for large crowds and was wondering if I could bake this as a sheet cake instead of cupcakes?

    • Jenn — May 4th, 2015 @ 8:48 am

      I have never made these cupcakes into a sheet cake but I don’t see why you couldn’t!

  3. Tyler — April 26, 2015 at 11:43 pm

    The cupcakes were amazing. I went to make the frosting and it seemed to be really liquidy, I kept adding powdered sugar and it just kept separating. Does it really call for 2 tablespoons or is it suppose to be 2 teaspoons?

    • Jenn — April 27th, 2015 @ 8:34 am

      Tyler, thanks for catching my mistake! YES, it’s suppose to be 2 teaspoons of vanilla extract! I’m glad you enjoyed these cupcakes! 🙂

  4. Char — March 27, 2015 at 10:26 am

    I’m wondering what makes these snicker doodly? Everything I’ve made for my hubby hasn’t been quite what he’s expected. He loves snicker doodles. Me? Not so much. Snicker doodles have cream of tartar, but few other recipes that call themselves snicker doodle do. Just wondering. Hubby’s going to be gone this weekend. Maybe I will make them for him. 

    • Jenn — March 28th, 2015 @ 8:29 am

      Hi Char,

      That’s a great question! Although I don’t know the technical answer to what makes these cupcakes snicker doodly, but my understanding of snickerdoodle is topped with cinnamon-sugar. Your husband will loves these cupcakes, enjoy! 🙂

  5. Jen — March 23, 2015 at 12:19 pm

    I’m planning on trying this tonight! I only need a dozen cupcakes though. What’s your advice on how many eggs to use? (I’m a fairly novice baker!) 

    • Jenn Kurkiewicz — March 24th, 2015 @ 10:29 am

      I would suggest using 3 eggs instead of 5 eggs and cutting the rest of the ingredients in half. ENJOY! 🙂

  6. Shavahn DeWaters — March 19, 2015 at 2:30 pm

    I made these for a friend and apparently it was AMAZING! My husband said it was the best cupcake he’s had,  the density and moisture were perfect. I’ve only ever made boxed cupcakes but after this I will no longer. Thank you! 

  7. Cassandra — January 23, 2015 at 12:04 pm

    Made these today as a special treat for a coworker who’s been having a tough time lately. Her favorite cookies are snickerdoodle, so I thought this would be a fun change-up. I was definitely not disappointed! Brought 21 cupcakes to work (the other three had to leave at home for my son, sheesh! *grin*), and within 30 minutes there were only 3 left… Thanks so much for sharing!

  8. Natalie — October 8, 2014 at 3:03 pm

    Hi! I made these the other day and they did indeed taste delicious, but when I took them out they crumbled! I did not take them out of the tin when they were still warm, and I used all the ingredients with their measurements. I can’t tell what happened. Do you have any idea? I live in Mexico City, I don’t know if that has something to do. Thanks! xx

    • Jenn Kurkiewicz — October 9th, 2014 @ 8:55 am

      Natalie, I’m so sorry your cupcakes came out crumble. I’m not sure exactly why that would happen, but my guess would be that you may have used too much flour. Or you didn’t add enough shortening, can result in crumbly cupcakes. Also, next time maybe try baking them a minute or two less, every oven is different and you could have simply over baked the cupcakes. Hope this helps and let me know if they come out better the next time! 🙂

  9. Jenny G. — October 6, 2014 at 8:50 pm

    These look and sound awesome! Have you made a “mini” cupcake with this recipe? Curious how long to bake them. 

    • Jenn Kurkiewicz — October 7th, 2014 @ 8:04 am

      Hi Jenny,

      Thanks, they are one of my favorite cupcakes! I have never made mini cupcakes with this recipe but it shouldn’t be a problem, I would bake them for about 8-10 minutes. Enjoy! 🙂

  10. kecha — August 13, 2014 at 12:44 pm

    My daughter wants a snicker doodle cake for her birthday and these look delicious! Wondering if I should double or triple the recipe?

    • Jenn Kurkiewicz — August 13th, 2014 @ 1:13 pm

      Hi Kecha,

      What size cake are you planning on making?

  11. Stephanie — July 27, 2014 at 7:16 pm

    I found these on Pinterest and made them tonight for a coworker’s birthday tomorrow. They are so fluffy and really moist! Do they need to be refrigerated or are they okay sitting out?

    • Jenn Kurkiewicz — July 28th, 2014 @ 7:54 am

      Hi Stephanie,

      Great question, I like to keep my cupcakes in the refrigerator until I am ready to serve them but you can leave them sitting out as well. Enjoy! 🙂

  12. Tara — July 4, 2014 at 10:56 pm

    Can you use butter, instead of shortening?

    • Jenn Kurkiewicz — July 6th, 2014 @ 2:14 pm

      Hi Tara,

      Yes, you can butter instead of shortening. Enjoy! 🙂

  13. Tonia — July 1, 2014 at 9:28 am

    Those look amazing! Pinned!

  14. Stevi Gray — May 23, 2014 at 6:20 pm

    I found your recipe on Pinterest and made these on a whim last weekend. My husband and I devoured them! So yummy! Luckily I only made half a batch so my waistline wasn’t too upset with me. I will definitely be making these again!

  15. Alyssa — April 24, 2014 at 11:02 am

    Its totally fine to eat these for breakfast right? Love cinnamon and sugar!

    • Jenn Kurkiewicz — April 24th, 2014 @ 5:25 pm

      Yes, completely fine especially when your eating these AMAZING snickerdoodle cupcakes.

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