Enjoy your favorite childhood cookie in cupcake form with these soft and fluffy cinnamon sugar Snickerdoodle Cupcakes topped with cream cheese frosting.
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5 from 7 votes

Snickerdoodle Cupcakes

Prep Time25 mins
Cook Time16 mins
Total Time41 mins
Servings: 12
Author: Garnish and Glaze

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.