Snickerdoodle Cupcakes Recipe

These Snickerdoodle Cupcakes are the most fantastic cupcake for lovers of Snickerdoodle Cookies.  My obsession with Snickerdoodles continues… with this recipe for Snickerdoodle Cupcakes. They’re a cinnamony cupcake with cinnamon-sugar cream cheese icing.
I’ve included a short video showing you how to make these cupcakes.  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the complete recipe so you can make them at home.

I’ve always been mad-crazy about snickerdoodle cookies.  They’re simply the best cookies ever invented, in my most humble opinion!

These Snickerdoodle Cupcakes are perfectly snickerdoodly.  The cupcake itself is a spiced up cake, and on top is a cinnamon- brown sugar cream cheese frosting.  Perfect!  They’re almost as good as real live snickerdoodle cookies!

For my son’s 9th birthday today, I thought I’d ask him a few questions.  I figured it might be fun to come back and read his answers some time in the future.

Snickerdoodle Cupcakes Recipe
Prep Time 25 mins
Cook Time 16 mins
Total Time 41 mins

Ingredients

For the Cupcakes:

•     1 2/3 cup all-purpose flour
•     1/2 cup butter, melted
•     1/4 teaspoon baking soda
•     3/4 cup buttermilk, or whole milk
•     1/2 teaspoon baking powder
•     1 1/4 cups granulated sugar, (divided)
•     1/2 teaspoon salt
•     2 egg whites
•     2 teaspoons vanilla
•     1/4 cup sour cream
•     1 teaspoon cinnamon

For the Frosting:

•     1/2 cup butter, room temperature
•     2 cups powdered sugar
•     4 ounces cream cheese, room temperature
•     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.

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