These snickerdoodle cupcakes are inspired by the classic cookie: they're loaded with cinnamon, easy to make, and are completely irresistible. Plus, the cream cheese frosting is dusted with even more cinnamon sugar.
This recipe was originally published in June of 2020, but was updated on August 21 , 2022 with newer content and fresh pictures.
These cinnamon cupcakes taste just like one of my favorite cookies: snickerdoodles! The cake is extremely tender and moist, and is topped with a delicious cream cheese frosting!
Why You'll Love These Cupcakes
- The top of the cupcakes are dusted with cinnamon sugar.
- You don't need an electric mixer; just mixing bowls.
- They're topped with the best cream cheese frosting.
- Each bite will remind you of your favorite childhood cookie!
These cupcakes can easily be made year round, but I especially love them around Fall and the Christmas season.
As soon as these start baking in the oven, the sweet smell of cinnamon will immediately fill up your kitchen!
Expert Baking Tips
- 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 ¾ of the way full with batter (3 tablespoons).
- Cinnamon Sugar Topping: Simply combine 1 tablespoon of sugar and ½ teaspoon of cinnamon and sprinkle it over the top of the frosted cupcakes.
- Frosting: Frost the cupcakes once they have completely cooled. I used a piping bag and the Wilton 1M tip to frost these cupcakes.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see the note above under “Expert Baking Tips”).
- Leavening Agents: I used a combination of both baking soda and baking powder.
- Butter: Use unsalted and melted butter. You'll need room temperature butter for the frosting.
- Milk:I used 2% milk, but feel free to use whichever milk you prefer.
- Yogurt: I like to add plain or vanilla yogurt (greek yogurt works too) because it helps the cupcakes to be soft and moist. If you don't have yogurt, you can substitute it for sour cream.
- Cream Cheese: Always use block-style cream cheese when baking.
Here are the step by step instructions on how to make this snickerdoodle cupcake recipe.
Step 1: Dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Step 2 Wet ingredients. In a large bowl, whisk together the melted butter, sugar, milk, yogurt, eggs, and vanilla extract until fully combined.
Step 3: Combine the ingredients. Pour the flour mixture into the wet and fold everything together with a silicone spatula until combined.
Step 4: Bake the cupcakes. FIll the cupcake liners ¾ of the way full and bake for 16-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 5: Make the frosting. In a large mixing bowl using the paddle attachment, beat the butter and cream cheese on high until smooth.
Add the powdered sugar and vanilla extract mix on low speed until combined. Then increase the speed to high and mix for another 1-2 minutes.
Step 6: Cinnamon topping. In a small bowl, combine the sugar and cinnamon.
Step 7: Decorate. Frost the cooled cupcakes. I placed the cream cheese frosting in a piping bag and used the Wilton 1M piping tip. Then sprinkle the cupcakes with the cinnamon sugar mixture.
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Yes. Unlike buttercream, cake with cream cheese frosting must be refrigerated.
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.
It brings me so much joy to see you make my recipes. 🙂
More Cupcake Recipes
- 12-count muffin pan
- Electric stand or handheld mixer
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup sugar
- ½ cup milk, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces block-style cream cheese, room temperature
- ½ cup unsalted butter, room temperature (1 stick)
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, used for topping
- ½ teaspoon cinnamon, used for topping
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium 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, 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 ¾ full with batter and bake for 15-18 minutes (use a toothpick to check for doneness). Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese and butter on high speed until combined and creamy (2-3 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.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.