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A bite taken out of a moist cupcake with cupcakes in the background on a cake stand.

Snickerdoodle Cupcakes with Cinnamon Frosting

Karissa Parrish
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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 12-count muffin pan
  • Electric stand or handheld mixer

Ingredients:
 
 

Snickerdoodle Cupcakes

  • 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

Instructions:
 

  • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

Snickerdoodle Cupcakes

  • 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.

Notes:

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.

Nutrition

Serving: 1cupcakeCalories: 413kcalCarbohydrates: 65gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 316mgPotassium: 77mgFiber: 1gSugar: 49gVitamin A: 484IUVitamin C: 0.01mgCalcium: 87mgIron: 1mg
Keyword cinnamon, snickerdoodle cupcakes
US Customary - Metric
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