This post first appeared on Real Housemoms where I am a contributor. Enjoy your favorite childhood cookie in cupcake form with these soft and fluffy cinnamon sugar Snickerdoodle Cupcakes!
I love the smell of cinnamon. It reminds me of Christmas, probably because I smell and taste it constantly during that time of the year– in desserts, apple cider, candles, pine cones… (I don’t eat the candles and pine cones). Christmas season is over but I’m holding on to it a little longer with these Snickerdoodle Cupcakes.
Just like the traditional snickerdoodle cookies, these Snickerdoodle Cupcakes have the same cinnamon sugar top. In fact, if you only saw the top of the cupcakes without frosting you might mistake them for cookies.
The cake for these cupcakes is the same white cake as in my White Chocolate Easter Egg Cupcakes. So soft, fluffy, and flavorful. So fitting for a Snickerdoodle Cupcake.
You can serve the cupcakes without frosting but then it’d be a muffin (like these French Breakfast Puffs), right? So, I topped those already perfectly delicious cupcakes with some smooth cream cheese frosting and added a sprinkling of cinnamon sugar for a little extra finesse. Beautiful and tasty. If you want to go even further, you can add a cinnamon stick too.
I gave my daughter a cupcake and after she licked all the frosting off she said, “mom, I ate all the sauce, can I have some more?!” Yep, I pretty much let my child eat straight frosting. At least I said “no” to more! …because I wanted the rest.
Spread some love by sharing these yummy cupcakes with your friends and family.
Snickerdoodle Cupcakes
Ingredients
For the Cupcakes:
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 1/4 cups granulated sugar, (divided)
- 3/4 cup buttermilk, or whole milk
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 2 egg whites
- 1 teaspoon cinnamon
For the Frosting:
- 1/2 cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 24 mini, or a combo of 6 regular and 12 mini).
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, melt butter and whisk in 1 cup sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
- With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
- Spoon batter into cupcake liners (I like to use an ice cream scoop).
- Mix the remaining 1/4 cup sugar and cinnamon together and sprinkle 1/2 teaspoon on the top of batter. Reserve remaining.
- Bake for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.) Leave in tin for a couple minutes until able to remove onto rack. Cool completely before frosting.
For the Frosting:
- In a mixing bowl, beat butter and cream cheese with an electric mixer on medium speed. Add the powdered sugar a little at a time and beat until smooth and creamy. Mix in the vanilla extract.
- Place frosting in a piping bag fitted with an M1 tip. Swirl frosting on top of the each cupcake and then sprinkle the remaining cinnamon sugar mixture on top.
I make these ALL the time, they have quickly become a favorite and a go to when it comes to having to bring a dessert somewhere- or when the mood for baking hits! LOVE LOVE LOVE this receipe!
I’m so glad you love it, Cheyenne! Thanks for leaving a comment! 🙂
Is the butter for the cake salted or unsalted?
I always use salted butter in all my recipes.
These were FANTASTIC. I subbed greek yogurt (Fage 0% fat) for the sour cream, soy milk for the buttermilk. I somehow got 36 minis plus two regular cupcakes. Instead of doing the frosting, after the bake I added more cinnamon sugar and brushed them with edible gold dust. Didn’t miss the frosting at all! I will be making this recipe again and again! Thank you so much.
I made these tonight for a potluck. I got 16 “mini-cakes” and had plenty of frosting for piping. I’m very happy with the texture and flavor! Thank you for the recipe, it’s definitely going into my favorites!
for the frosting do you mean 2 sticks of butter or 1?
Sorry about that. Just converted all my recipes to a new program and it messed with that. It’s just 1 stick (1/2 cup).
Could you substitute Greek yogurt for the sour cram?
That should work just fine. Just make sure you use plain and not vanilla.
looks delicious!!
can I make the batter a day before and put it in the refrigerator before I bake it ?
In the ingredients it calls for 1 cup sugar and then later calls for 1/4 granulated sugar. Are they both regular sugar? And is the 1/4 cup sugar and 1 tsp cinnamon just for the top of the cupcakes? Thanks can’t wait to bake these for our fundraiser
OMG! Yummy moist cupcakes. Sometimes cupcakes can be dry not in this case. I like that this recipe calls for sour cream I think that help with the flavor and moisture. I doubled the recipe for a party and topped the cupcake with a mini snickerdoodle cookie. Definitely will be making these again.
Thank you Rebecca! So happy to hear you liked them. 🙂 That sounds so cute to put mini snicker doodles on top! I’ll have to do that next time I make them.
With the cream cheese frosting, do these need to be refrigerated? I can never decide how to store them. But these are DELICIOUS!!!!
I always just leave them out but they are consumed within 48 hours. If you’re not going to eat them within that time then put them in the fridge.
Do you think you could mix the cinnamon into the batter rather than sprinkle on top?
Sure! Or you could do both. Sprinkling it on top is what makes it like a snickerdoodle cookie since you roll the cookie dough in the cinnamon sugar mix before baking.
These are seriously so good, I’ve made them at least 3 times. I normally don’t like too much sweet, but I can’t stop eating this cupcake batter when I make it. Dangerously delicious!
Haha! I’m so glad you like it Veronica! I can’t resist that batter (or really any batter) either. 🙂
I know what you mean! Theses are seriously the best , from scratch cupcakes I’ve ever made!