Snickerdoodle cupcakes are soft, sweet, and full of cinnamon sugar flavor. They take everything you love about the classic cookie and turn it into a light, fluffy cupcake. These are perfect for parties, holidays, or anytime you want a cozy homemade treat. If you enjoy simple desserts with big flavor, this recipe is for you.
Why We Love This
These snickerdoodle cupcakes are everything you want in a comforting dessert—light, fluffy, and full of warm cinnamon sugar flavor. They bring the cozy charm of classic snickerdoodle cookies into a soft cupcake that feels like a hug in every bite.
What makes them extra special? It’s the way the cinnamon and vanilla come together for that bakery-style taste you’d usually only find at your favorite local spot. Plus, this easy cupcake recipe is simple enough for beginners but impressive enough to serve at a party or holiday gathering.
Here’s why these cupcakes deserve a spot in your baking rotation:
- Warm and nostalgic – like snickerdoodle cookies, but fluffier.
- Soft, tender texture – thanks to just the right balance of ingredients.
- Perfectly spiced – with a sweet cinnamon sugar topping that caramelizes slightly in the oven.
- Crowd-pleasing – ideal for birthdays, bake sales, or a weekend treat.
- Freezer-friendly – make ahead and enjoy anytime.
Whether you’re baking for your family or just craving something sweet, these cupcakes deliver on flavor and feel-good comfort.
Ingredients with Quantities
All-purpose flour – Gives the cupcakes structure. Don’t substitute with cake flour.
Baking powder – Helps the cupcakes rise. Don’t swap with baking soda.
Baking soda – Helps cupcakes rise when combined with sour cream.
Salt – Enhances flavor without making the cupcakes salty.
Unsalted butter – Adds richness. Use salted butter if needed, but reduce salt.
Granulated sugar – Sweetens the cupcakes. Brown sugar will change the texture.
Ground cinnamon – This gives the cupcakes their signature flavor.
Eggs – Bind ingredients and help the cupcakes rise.
Vanilla extract – This adds depth to the flavor.
Sour cream – Adds moisture and tenderness. Don’t substitute with yogurt.
Milk – Whole milk adds moisture, but lower-fat milk works, too.
Cinnamon and sugar – Adds a sweet, crunchy topping.
Instructions
Ready to bake the most delicious snickerdoodle cupcakes? Follow these simple steps, and you’ll have a batch of soft, cinnamon-spiced treats in no time!
Preheat the Oven: Set your oven to 350°F (175°C) to ensure even baking.
Prepare the Cupcake Liners: Line a muffin tin with cupcake liners to prevent sticking and for easy cleanup.
Mix the Dry Ingredients: Whisk flour, baking powder, cinnamon, and salt in a bowl.
Cream the Butter and Sugar: Beat softened butter and sugar until light and fluffy (2-3 minutes).
Add the Eggs and Vanilla: Add the eggs one by one, beating after each, then stir in vanilla extract.
Alternate Adding Dry Ingredients and Milk: Gradually mix dry ingredients and milk into the butter mixture, starting and ending with dry ingredients.
Fill the Cupcake Liners: Spoon batter into the liners, filling them about 2/3 full.
Bake: Bake for 18-20 minutes until a toothpick comes out clean.
Cool the Cupcakes: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Top with Cinnamon Sugar: Mix cinnamon and sugar, then sprinkle over cooled cupcakes.
Pro Tips
To make sure your snickerdoodle cupcakes come out perfectly every time, here are some helpful tips to keep in mind:
Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and sour cream are at room temperature before you start. This helps everything mix more evenly and results in a fluffier cupcake.
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to dense cupcakes, and nobody wants that!
Use an Ice Cream Scoop: For evenly-sized cupcakes, use an ice cream scoop to portion the batter into your cupcake liners. This ensures consistent baking and a nice rise.
Watch the Oven: Cupcakes bake quickly, usually in 18-20 minutes. Start checking them around 18 minutes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re done.
Make Ahead: You can make the cupcake batter the night before, store it in the fridge, and bake it the next day. This can help save time, especially when you’re preparing for a party or gathering.
Cinnamon Sugar Coating: For a perfect topping, make sure to coat your cupcakes with the cinnamon sugar mixture while they’re still warm. This helps the sugar stick and gives each bite that irresistible crunch.
Variations
These snickerdoodle cupcakes are already a hit, but if you’re looking to switch things up or add a personal twist, here are some fun variations to try:
Cinnamon Cream Cheese Frosting: Swap out the simple cinnamon sugar topping for a rich and tangy cinnamon cream cheese frosting. Just mix cream cheese, powdered sugar, cinnamon, and vanilla until smooth and pipe it onto your cupcakes for a deliciously creamy upgrade.
Stuffed Snickerdoodle Cupcakes: For an extra surprise, stuff the center of each cupcake with a dollop of dulce de leche or cinnamon cream filling before baking. This adds a sweet surprise in every bite!
Gluten-Free Snickerdoodle Cupcakes: For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure to check that the other ingredients, like the baking powder, are gluten-free as well.
Serving Suggestions
These snickerdoodle cupcakes are delicious on their own, but here are a few serving ideas to take them to the next level or make them the perfect centerpiece for your next gathering:
Serve with a Scoop of Ice Cream: For a fun twist, top your snickerdoodle cupcakes with a scoop of vanilla or cinnamon ice cream. The cool, creamy texture pairs perfectly with the warm, spiced cupcake.
Pair with Hot Beverages: These cupcakes are perfect for pairing with your favorite hot beverages. Try serving them with a cup of coffee, hot chocolate, or even a spiced chai latte for a cozy, comforting treat.
Cupcake Platter: Create a beautiful dessert spread by arranging these cupcakes on a platter, maybe adding a few sprigs of cinnamon sticks or star anise for a decorative touch. They’ll look just as impressive as they taste!
For Holiday Treats: Snickerdoodle cupcakes make an ideal dessert for holidays like Christmas, Thanksgiving, or even Easter. The cinnamon flavor brings warmth and joy, making them a festive favorite. Consider serving them alongside other classic holiday treats like gingerbread cookies or apple pie.
Perfect for Gift-Giving: Package a few of these cupcakes in a cute box or tin to give as a thoughtful gift. They’re sure to bring smiles to anyone who receives them!
No matter how you serve them, these snickerdoodle cupcakes will always steal the show. Whether for a casual get-together or a special celebration, they’re a sweet and simple way to treat your guests—or yourself!
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FAQs
Here are some frequently asked questions to help you bake the perfect snickerdoodle cupcakes and address any doubts along the way.
Can I make snickerdoodle cupcakes ahead of time?
Absolutely! These cupcakes can be baked in advance. Once cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month. Just make sure to allow them to cool completely before storing.
How do I make my cupcakes extra moist?
To keep your cupcakes moist, make sure you’re using sour cream and milk in the batter. Sour cream adds richness and moisture, while milk ensures the right texture. Also, avoid overmixing the batter, as that can result in dry cupcakes.
Can I use a different frosting on snickerdoodle cupcakes?
Yes, feel free to experiment with different frostings! While a cinnamon sugar topping is classic, you can use cream cheese frosting, chocolate ganache, or even a simple buttercream if you prefer. Each option will give the cupcakes a unique twist.
What is the best way to store snickerdoodle cupcakes?
Keep your cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them longer, wrap them tightly in plastic wrap and place them in the freezer for up to a month. When ready to eat, let them thaw at room temperature for the best taste and texture.
Can I make these cupcakes gluten-free?
Yes, you can make gluten-free snickerdoodle cupcakes by swapping the all-purpose flour for a gluten-free 1:1 baking flour blend. Just make sure your other ingredients, like the baking powder, are also gluten-free.
snickerdoodle cupcakes
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly and rise perfectly.
- Prepare the Cupcake Liners: Line a muffin tin with cupcake liners. This will prevent the cupcakes from sticking and make cleanup a breeze.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This will help evenly distribute the dry ingredients before adding them to the wet mixture.
- Cream the Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer. This step is crucial for getting the right texture in your cupcakes.
- Add the Eggs and Vanilla: Next, add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract. The vanilla adds a nice depth of flavor that complements the cinnamon.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix gently after each addition to avoid overworking the batter, which can make the cupcakes dense.
- Fill the Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. This ensures the cupcakes have room to rise without overflowing.
- Bake: Place the cupcake tin in the preheated oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them toward the end to prevent overbaking.
- Cool the Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- Top with Cinnamon Sugar: While the cupcakes are cooling, mix together the cinnamon and sugar for the topping. Once the cupcakes have cooled, generously sprinkle the cinnamon sugar mixture over the tops for that signature snickerdoodle flavor.