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Snickerdoodle Cupcakes


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  • Author: Isabella
  • Total Time: 38 minutes
  • Yield: 24 cupcakes
  • Diet: Vegetarian

Description

Snickerdoodle Cupcakes bring the classic flavors of cinnamon-sugar cookies to a moist, spiced cupcake topped with rich cinnamon frosting. Perfect for holidays or any sweet occasion, these cupcakes are easy to make and are sure to be a hit at any gathering. Try these cinnamon-infused treats for a delightful twist on traditional cupcakes.


Ingredients

For the Cupcakes:

½ cup unsalted butter, softened

3 large eggs

1¼ cup milk

1 tsp vanilla extract

1½ cup sugar

2¼ cups all-purpose flour

3 tsp baking powder

1 tsp salt

2 tbsp cinnamon

For the Frosting:

2 cups powdered sugar

½ cup unsalted butter, softened

2 tbsp heavy cream

2 tsp cinnamon

2 tbsp brown sugar


Instructions

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Slowly mix in the dry ingredients, alternating with the milk and vanilla extract, until the batter is smooth.
  5. Fill the cupcake liners halfway and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  6. For the frosting, beat the butter until fluffy. Gradually add the powdered sugar, cream, cinnamon, and brown sugar until smooth.
  7. Once the cupcakes are cooled, frost generously and serve.

Notes

Ensure the butter and eggs are at room temperature for better mixing and fluffier cupcakes.

To enhance the cinnamon-sugar flavor, sprinkle a cinnamon-sugar mix on top of the frosting.

These cupcakes can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 5 days. You can also freeze unfrosted cupcakes for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 24 cupcakes
  • Calories: 222 kcal per cupcake