These Snickerdoodle Cupcakes are inspired by the classic cookie: they're loaded with cinnamon, easy to make, and are completely irrisistable. Plus, the cream cheese frosting is dusted with even more cinnamon sugar. You absolutely need to make these cupcakes!
This recipe was originally published in June of 2020, but was updated on July 23 , 2021 with newer content and fresh pictures.
There's just something about the warm flavors of cinnamon! Personally, I enjoy this flavor all year long and these Snickerdoodle Cupcakes are no exception.
We all love snickerdoodle cookies and this perfectly spiced cupcake is the spitting image of that beloved classic cookie.
Not only is the cake tender and moist, but it's topped off with a delicious cream cheese frosting. Then, cinnamon sugar is carefully sprinkled over the top, giving the cupcakes even more of that snickerdoodly (is that even a word, ha!) flavor.
These cupcakes are dangerously good and are so moist, soft-in-texture, and delicate. Honestly, it's like taking a bite of Fall. Craving more Fall flavored desserts? You've got to check out these Mini Pumpkin Cheesecakes or even these Easy Pumpkin Bars!
Why You'll Love These Snickerdoodle Cupcakes
- The sweet and warm taste of cinnamon is tasted in every bite.
- They're topped with the BEST cream cheese frosting.
- They taste just like the cookie.
- You won't be able to eat just one!
One of my favorite ingredients to bake with is yogurt. Using yogurt in a recipe will cause baked goods to be more soft and moist in texture.
For my snickerdoodle cupcakes, I use a combination of yogurt, melted butter, and milk to create a light and fluffy cake that stays moist, not dense.
I brought these to my husband's work to be shared amongst his co-workers and I'm happy to tell you all there were no leftovers. So, if you're unsure whether or not these snickerdoodle cupcakes will be well received, don't be. Not many people can pass up a cinnamon treat like these. 🙂
Baking Tips Before Starting:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
- Cupcake Batter: Fill the cupcake liners about 3/4 of the way full with batter. I used my cookie scoop to easily divide up the batter (about 3 tbsp of batter per liner).
- Cream Cheese Frosting: Make sure that the cream cheese and butter are at room-temperature before creaming together. This helps to ensure a smooth frosting. I used a Wilton 1M piping tip and a disposable piping bag to frost the cupcakes.
- Cinnamon Sugar Topping: Simply combine 1 tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle it over the top of the frosted cupcakes.
This is another one of those recipes that uses simple pantry ingredients that you probably already have in your kitchens. Let's check them out!
- All-Purpose Flour: Provides body and structure.
- Cinnamon: Used for both the cupcakes and topping.
- Baking soda & Baking Powder: The leavening agents that allow the cupcakes to rise when baking.
- Salt: Enhances all of the other flavors.
- Unsalted Butter: Used for flavor and helps to create a soft interior.
- Sugar: Adds sweetness.
- Milk & Yogurt: Both help to create a soft and moist cupcake. Feel free to use either plain or vanilla yogurt (I used 2% milk). You could also substitute the yogurt for sour cream.
- Eggs: 2 large eggs help to provide structure.
- Vanilla Extract: Adds flavor.
- Cream Cheese: Always use the block-style cream cheese for baking.
- Powdered Sugar: Adds body and sweetness to the frosting.
How To Make Cinnamon Cupcakes:
- Dry Ingredients: Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, milk, vanilla yogurt, eggs, and vanilla extract until fully combined.
- Combine Ingredients: Pour the dry ingredients into the wet and fold together with a silicone spatula until combined.
- Bake: Fill the cupcake liners 3/4 full with batter and bake for 15-18 minutes. Allow the cupcakes to cool for 5 minutes then transfer them over to a wire rack.
Cream Cheese Frosting:
Here's how we make it:
- Beat the cream cheese and butter at high speed until combined and creamy (about 2 minutes). Add the powdered sugar and vanilla extract and beat on low speed for about 30 seconds. Increase the speed to medium-high and beat for an additional 1-2 minutes until smooth and creamy.
- Frost the cooled cupcakes. I placed the cream cheese frosting in a piping bag and used the Wilton 1M piping tip. Sprinkle the frosted cupcakes with cinnamon brown sugar mixture.
Frequently Asked Questions:
Yes, you can freeze cupcakes unfrosted by wrapping them individually in plastic wrap and placing them into an airtight container or large zip-up bag. They can be frozen for up to 2 months.
Place leftover cupcakes in an airtight container and into the refrigerator for up to 5 days. If unfrosted, they can last up to 3 days on the counter.
Yes. Unlike buttercream, cake with cream cheese frosting must be refrigerated.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Enjoy your snickerdoodle inspired cupcakes! I can guarantee they'll be a huge hit all year long! 🙂
More Cupcake Recipes To Try:
- 12-count muffin pan
- Electric stand or handheld mixer
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted (1 stick)
- 3/4 cup sugar
- 1/2 cup milk
- 1/4 cup vanilla yogurt (or plain)
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 8 ounce brick-style cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature (1 stick)
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp sugar, used for topping
- 1/2 tsp cinnamon, used for topping
- Snickerdoodle Cupcakes: Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- Melt your butter in a microwave-safe bowl and allow it to cool for 5 minutes. In a large bowl, whisk together the melted butter, sugar, milk, vanilla yogurt, eggs, and vanilla extract until fully combined. Pour the dry ingredients into the wet and fold together with a silicone spatula until combined.
- Fill the cupcake liners 3/4 full with batter and bake for 15-18 minutes (use a toothpick to check for doneness). Allow the cupcakes to cool in the pan for 5 minutes, then transfer them over to a wire rack.
- Cream Cheese Frosting: Using an electric stand mixer (or handheld mixer), beat the room temperature cream cheese and butter on med- high speed until creamy and combined. Add the powdered sugar and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until creamy (about 1 minute).
- Pipe the frosting onto the cooled cupcakes. I used a pastry bag with the Wilton 1M tip, but you can also use a sandwich bag, fill it with the frosting, and cut a hole in one of the corners. Combine the sugar and cinnamon with a plastic spoon and sprinkle over the top of the frosted cupcakes.