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Snickerdoodle Cupcakes

Karissa Parrish (Ginger Snap)
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!
5 from 2 votes
Prep Time 15 mins
Cook Time 18 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


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


Snickerdoodle Cupcakes:

  • 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.


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.
Keyword cinnamon, snickerdoodle cupcakes