Easy Snickerdoodle Cupcakes
Looking for a unique dessert that will impress your guests? Try these easy snickerdoodle cupcakes topped with cinnamon buttercream frosting! They’re a delicious twist on the classic snickerdoodle cookie, and the perfect way to satisfy your sweet tooth.
Table of contents
Snickerdoodle Cupcakes
Snickerdoodle cookies are one of my favorite types of cookies ever. I love the simple vanilla flavor loaded with cinnamon sugar. Anytime I can sprinkle a 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 the 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?
Love cinnamon? Try these eggnog snickerdoodle cookies, cinnamon-sugar cake, apple pie cinnamon twists and this cinnamon pecan coffee cake is perfect for brunch!
Ingredients for Snickerdoodle Cupcakes
- Flour: 2 3/4 cups of all-purpose flour.
- Baking powder: 3 teaspoons of baking powder.
- Ground cinnamon: 1 teaspoon of ground cinnamon.
- Salt: 1/2 teaspoon of salt.
- Shortening: 3/4 cup of shortening.
- Sugar: 1 2/3 cups of granulated sugar.
- Eggs: 5 large eggs.
- Vanilla extract: 2 1/2 teaspoons of vanilla extract.
- Milk: 1 1/4 cups of milk.
Ingredients for Cinnamon Buttercream Frosting
- Butter: 1 cup (2 sticks) unsalted butter. Make sure the butter is softened to room temperature before making these cookies.
- Powdered sugar: 2 1/2 cups of powdered sugar.
- Vanilla extract: 2 teaspoons of vanilla extract.
- Heavy whipping cream: 1 tablespoon of heavy whipping cream or 2 % milk.
- Ground cinnamon: 1 tablespoon ground cinnamon.
- Cinnamon sugar: to sprinkle on top of each cupcake!
How To Make Snickerdoodle Cupcakes
To make these Snickerdoodle Cupcakes, simply:
- Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.
- In a medium bowl, mix flour, baking powder, 1 teaspoon of cinnamon, and salt. Set aside.
- In a large bowl, beat shortening with an 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.
- Slowly add flour mixture and milk, mixing until just combined. DO NOT OVERMIX!
- Pour the cupcake batter into the cupcake liners (about 3/4 the way full).
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool on a wire rack before frosting.
How To Frost Cupcakes
- Make The Frosting: Make sure your butter is softened so that your frosting will be creamy and smooth.
- Frost cupcakes: Use a piping bag with a 1M or 1A tip to frost each cupcake. If you don’t have a piping bag, you can always use a ziplock bag and cut one of the corners off. If you don’t want to pipe the frosting, you can just use a spatula or knife and frost the tops of the cupcakes.
- Decorate: Top the frosting with cinnamon sugar or sprinkles. Or just leave the frosting plain.
Baking Tips
- Don’t over-mix: with almost all my cupcakes recipes, I always make sure to remind you to not over-mix the batter. Meaning, when you mix the flour mixture with 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 to sprinkle the cinnamon sugar on top of each cupcake, because it’s not a snickerdoodle cupcake without a sprinkle of cinnamon sugar!
Recipe FAQs
If you accidentally add too much flour to your batter, the cupcakes will be dry. Make sure to always measure your flour properly when baking.
If your baking powder is expired this will cause your cupcakes to sink in the middle.
Storing & Freezing
How long do cupcakes last? Frosted cupcakes can be stored at room temperature in an airtight container for up to 3 days.
How to freeze cupcakes? You can freeze these cupcakes for up to 3 months. For best results, freeze these cupcakes BEFORE you frost them. Just wrap each cupcake in plastic wrap and store it in an airtight container. Once you’re ready to eat them, thaw them to room temperature before frosting them.
Looking for more Cupcake recipes? I love these vanilla cupcakes, oreo cupcakes and if you’re looking for a quick and easy cake mix cupcake, try these funfetti cupcakes.
More Cupcake Recipes
Did you make these Snickerdoodle Cupcakes? Be sure to leave a rating and a comment below!
Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting
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:
- 1 cup unsalted butter, softened, 2 sticks
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon heavy whipping cream*
- 1 Tablespoon ground cinnamon
- Cinnamon-sugar, to sprinkle on top
Instructions
- Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.
- In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.
- 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.
- Slowly add flour mixture and milk, mixing until just combined. DO NOT OVERMIX!
- Pour the cupcake batter into the cupcake liners (about 3/4 the way full).
- 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:
- Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
- 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.
- 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.
Some of the links above are affiliate links, for which we get paid a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.
These cupcakes definitely satisfied my cravings for sweets! They are amazing and so delicious, will be adding this to our favorites!
Woah… my favorite cookie is a snickerdoodle, so I knew I’d love these cupcakes but they’re now my favorite!
Snickerdoodles are my favorite – these were sooooooo yummy!
Loved these snickerdoodle cupcakes! So delicious!!
Just made these for my sister in-laws anniversary. She loves snickerdoodles. They were a hit! Thank you for the recipe!