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Snickerdoodle Cupcakes

These Snickerdoodle Cupcakes are a cozy, cinnamon-sugar delight topped with rich cream cheese frosting—perfect for any celebration or cozy gathering!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cinnamon, Cream Cheese Frosting, Cupcakes, Easy, Snickerdoodle
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cake flour sifted
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 cup unsalted butter at room temperature
  • 1 cup sugar
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup milk
  • 1 teaspoon cinnamon for topping
  • 2 tablespoons sugar for topping
  • 8 ounces cream cheese at room temperature
  • ½ cup unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract for frosting
  • 1 teaspoon ground cinnamon for frosting
  • 3 cups powdered sugar sifted

Instructions

  • Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners while you prepare the batter.
  • In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, kosher salt, and ground cinnamon. Set this mixture aside.
  • In another large mixing bowl, beat the unsalted butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.
  • With the mixer on low speed, gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix.
  • Using a scoop or spoon, fill each cupcake liner about two-thirds full with batter. This will allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
  • While the cupcakes are cooling, make the cream cheese frosting. In a medium bowl, beat the cream cheese and unsalted butter together until smooth. Add the vanilla extract, ground cinnamon, and powdered sugar gradually, mixing until the frosting is creamy and fluffy.
  • Once the cupcakes are completely cool, frost each cupcake generously with the cream cheese frosting.
  • In a small bowl, mix the cinnamon and sugar for the topping. Sprinkle this mixture over the frosted cupcakes for that classic snickerdoodle finish.

Equipment

  • Muffin tin or cupcake pan
  • Cupcake Liners
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Measuring Cups and Spoons
  • Rubber spatula
  • Wire rack for cooling

Notes

  • Make sure your butter and eggs are at room temperature for the best texture.
  • Don't overmix the batter; it should be just combined for fluffy cupcakes.
  • Let the cupcakes cool completely before frosting to prevent melting.
  • For a fun presentation, use piping bags to frost the cupcakes for a professional look.