snickerdoodle cupcakes

Cinnamon-sugar swirled vanilla cupcakes topped with creamy cinnamon and vanilla frosting.

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

(209 grams) all-purpose flour (spoon & leveled)

baking powder

baking soda

salt

(1 stick or 115 grams) unsalted butter

egg,

(60 grams) yogurt

(180 milliliters) milk,

Tablespoon pure vanilla extract

cinnamon

(2 sticks

(360-480 grams) confectioners’ sugar

(60 milliliters) heavy cream

vanilla extract

salt,

snickerdoodles, mini size (read above for how to make them mini-sized)

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.

In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.  Let it rest for a couple minutes to slightly cool down. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting

 With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until smooth and creamy, about 1 minute. Add confectioners&#8217; sugar, cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 full minutes. Add more confectioners&#8217; sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (I like to add 1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Beat 1 Tablespoon of cinnamon into half of the frosting.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.

I had the same issue. I followed the suggestion below the second time, and they still didn't turn out. I want to try this recipe for a third time in hopes of it finally coming out. Any additional suggestions?

I made these today to trial for a baby shower. The texture was perfect and tasted delicious! I found 1 tsp of cinnamon sugar on top was too much, the cakes didn't get enough rise and it crusted over the tops with a lot of cinnamon sugar falling off the cupcakes after baking.  

I also pulled the liners off a few and they all stuck to the paper. Not sure what I did wrong there, do you recommend using foil vs paper liners for these? 

Im looking forward to trying again, they're so good and easy to make!

These are amazing!  
My snickerdoodle loving family absolutely loved these!

Sally, I have made this recipe several times and each time the top wants to fall off the cupcake. What am I doing wrong?

These cupcakes were so good! I made them with a cream cheese frosting on top and it was a perfect pairing. Delicious

https://www.youtube.com/watch?v=p8dQPpsYanQ

Soft and fluffy cinnamon-sugar swirled vanilla cupcakes are topped with creamy cinnamon and vanilla frosting!

Get the full recipe: https://sallysbakingaddiction.com/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

• Ask your recipe question or leave a review over on the recipe page.

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Snickerdoodle Cupcakes With Cinnamon Swirl Frosting | Sally's Baking Addiction

Cinnamon-sugar-swirled vanilla cupcakes topped with creamy cinnamon-swirled frosting... these snickerdoodle cupcakes always get rave reviews. Try them and you'll taste why! Feel free to garnish with a mini snickerdoodle cookie or a cinnamon stick.

(209 grams) all-purpose flour (spooned & leveled)

(8 Tbsp; 113 grams) unsalted butter, melted and slightly cooled

(60 grams) sour cream

(180 milliliters) whole milk,

(16 Tbsp; 226 grams) unsalted butter, softened to room temperature

(360–480 grams) confectioners’ sugar

(60 milliliters) heavy cream,

optional for garnish: 12 cinnamon sticks or 12 mini snickerdoodles*

Make the cupcakes

In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and 1 cup (200g) sugar together. Mixture will be gritty. Whisk in the egg, sour cream, milk, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. Batter should be creamy and mostly smooth; a few small lumps are OK.

In a small bowl, mix the remaining 1/3 cup of sugar and 2 teaspoons cinnamon together. Set aside.

Assemble the cupcakes

Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake liners are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter—that&#8217;s ok. Top each cupcake with 1/4 teaspoon of cinnamon-sugar. Swirl each gently with a toothpick.

Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Shake off any excess cinnamon-sugar that isn&#8217;t sticking to the tops, as that will prevent the frosting from sticking to the cupcakes.

Make the frosting

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until smooth and creamy, about 1 minute. Add confectioners&#8217; sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 full minutes. Add more confectioners&#8217; sugar if frosting seems thin and greasy or more cream if the frosting seems too stiff. Taste, and add salt if frosting is too sweet (I like to add about 1/8 teaspoon). Remove half of the frosting from the mixing bowl and transfer to another bowl, or directly into your piping bag. Beat 1 Tablespoon of cinnamon into the remaining frosting in the mixing bowl.

Spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes. I used a Wilton 1M swirl tip. Garnish cupcakes with cinnamon sticks or mini snickerdoodle cookies, if desired.

Cover and store leftover cupcakes at room temperature for up to 1 day or in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

Thank you so much! I appreciate the swift reply! They’re in the oven now and looking/smelling amazing!

I have been dedicated to Sally’s recipes for well over two years now, and I have certainly tried a lot of cupcake recipes from her. But I have to say this beats them ALL. These snickerdoodle cupcakes were so soft, perfectly cinnamony, delicious, and just perfect in every way! The cinnamon frosting is one of the best things I’ve ever tasted. My sister especially loves cinnamon and snickerdoodle flavors and she LOVED these. I absolutely can’t wait to make them again.

Delicious vanilla cupcakes with a cinnamon swirl running through it. They&#039;re topped with a cinnamon brown sugar frosting.

Cinnamon Cupcakes with Brown Sugar Cinnamon Buttercream

all purpose flour

unsalted butter (room temperature)

sugar

eggs (room temperature)

sour cream (room temperature)

buttermilk (room temperature)

brown sugar

confectioners' sugar

heavy cream

Preheat the oven to 350°F/175°C. Line a 12-cup pan with cupcake liners. This recipe makes 13-14 cupcakes.

In a medium bowl, whisk together the flour, baking powder and salt.

In a small bowl, combine the ½ cup of sugar and cinnamon for the cinnamon sugar swirl.

In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. It should become light and fluffy.

Add the eggs and vanilla extract, then beat again on medium speed

Add in the sour cream, beating on medium-low speed until well combined

With the mixer running on your lowest speed, add the dry ingredients

With the mixer still running on low, slowly pour in the buttermilk. Stop the mixer.

Use an ice cream scooper to fill each cupcake liner with 1 tablespoon of batter. Sprinkle over 1 teaspoon of cinnamon sugar, then another tablespoon of batter. Take a toothpick and swirl the batter together then sprinkle over another teaspoon of cinnamon sugar.

Bake for 20-23 minutes. A toothpick inserted will come out clean with no crumbs. Let cool completely. Your cupcakes might have split at the top, almost like a muffin - this is ok!

Make Cupcakes

In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together on low speed until well combined.

Slowly start adding the confectioners’s sugar on your lowest speed

Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.

Stop the mixer and add the salt, vanilla, and cinnamon in to the bowl. Beat on medium-high speed for another 2 minutes.

Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.

Make Frosting

I have made this recipe a few times and people just love it. Thank you for sharing it!

Wait redacted I found the sour cream in the recipe

This recipe is so hard to follow. The directions are vague, what do you mean add the sugar? The 1/4 cup or the 1 cup? Also why did you list sour cream and it didn’t even show up in the recipe. 👎

Just made these cupcakes and they were delicious! Be sure to cream your butter for a few minutes before adding any sugars - I beat my butter for about 5-8 minutes on medium high speed. I would recommend adding less sugar in the batter and frosting because of how much sugar is being added overall and will definitely use less next time, but these cupcakes were truly delightful. Would definitely make again!

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