Go Back
Easy Snickerdoodle Cupcakes Recipe with Cinnamon Buttercream

Easy Snickerdoodle Cupcakes

Tender cinnamon-vanilla cupcakes are finished with cinnamon buttercream and a crisp cinnamon-sugar garnish. This recipe makes 12 cupcakes and is designed for a straightforward baking session.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 2/3 cups (200 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1/2 cup (120 g) Sour cream, room temperature
  • 1/2 cup (120 ml) Whole milk, room temperature
Cinnamon-Sugar Topping
  • 1/4 cup (50 g) Granulated sugar
  • 1 1/2 teaspoons Ground cinnamon
Cinnamon Buttercream
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (360 g) Confectioners' sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 2-3 tablespoons Heavy cream or milk

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy. Add the eggs one at a time, beating after each addition, then mix in the vanilla.
  4. Add the dry ingredients in three additions, alternating with the sour cream and milk. Mix only until the batter is combined, taking care not to overmix.
  5. Divide the batter among the liners, filling each about two-thirds full. Stir together the topping sugar and cinnamon, then sprinkle a little over each cupcake.
  6. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  8. For the frosting, beat the butter until smooth. Gradually add the sifted confectioners' sugar, then mix in the vanilla, cinnamon, salt, and enough cream or milk to make a smooth, spreadable buttercream.
  9. Pipe or spread the frosting over the completely cooled cupcakes. Finish with another light sprinkle of cinnamon sugar.

Notes

Use room-temperature butter, eggs, sour cream, and milk for an even, tender crumb. Do not frost until the cupcakes are completely cool. Store covered at room temperature for a short serving period or refrigerate for longer storage; allow chilled cupcakes to sit briefly before serving.