These snickerdoodle cupcakes are EASY to make and you need just one bowl to make them. They’re fluffy, cinnamon-y, and totally addictive.
SNICKERDOODLE CUPCAKES! Yep, cupcakes that taste like one of the best cookies ever.
Maybe it’s the nip in the (70-degree) air. Maybe it’s the fact that I’m making my way through the Harry Potter movies for the 1,000th time. But I’m craving hot apple cider and fires in the fireplace and all things cinnamon-spiced.
And these little cupcakes fit the bill quite nicely. Soft, cinnamon-laced cupcakes topped with creamy vanilla buttercream and cinnamon sugar. Nothing could be better with a cup of coffee on a cold-ish afternoon.
Oh and hey, did I mention that they’re easy to make? I think I omitted that crucial detail so I’ll say it now: THEY’RE SUPER SIMPLE! Easy to make and easier to eat, just the way a dessert should be.
Why you’ll love these snickerdoodle cupcakes:
- All you need is one bowl and a hand mixer to make them!
- They’re made with pantry staples you probably have on hand right now
- They’re so easy to make anyone can make them successfully
How to Make Snickerdoodle Cupcakes
Start by beating 4 tablespoons room temperature butter in a large mixing bowl until it’s very creamy. Add sugar, vanilla, cinnamon, baking powder, baking soda, and salt and beat to combine; the mixture will be crumbly. Beat in a couple of eggs until the mixture is smooth.
Next, beat in half the flour, followed by half of the buttermilk. Add the rest of the flour, the rest of the buttermilk, and beat until the mixture is smooth.
Divide the batter between 14 or 15 muffin cups lined with paper liners. And bake! Then cool your cupcakes completely and you’re ready to frost them.
Baker’s tip: I don’t always recommend substituting for buttermilk when you bake but it works fine in these snickerdoodle cupcakes. If you don’t have buttermilk, substitute 1/2 cup + 2 tablespoons whole milk mixed with 2 teaspoons lemon juice or white vinegar; allow the mixture to sit for 5 minutes before you use it.
How to Make Vanilla Buttercream
Beat room temperature butter in a large mixing bowl until it’s very smooth. Having your butter at room temp is important because if it’s cold the frosting won’t get as fluffy.
Add powdered sugar, milk, vanilla, and salt, and beat on low to combine, then beat on medium until your frosting is smooth. Frost your cupcakes and top with cinnamon and granulated sugar. Then
I used a large round tip to frost my cupcakes but you can just as easily use a star tip or just slather the frosting on top of the cake. They’ll be delicious however you opt to decorate!
There you go. When I say these cupcakes are easy, I mean it. If you can use an electric mixer (and you TOTALLY can) then you can make snickerdoodle cupcakes! And you know you want a batch of these right now.
And probably a second batch next week, and a third the week after. . .they’re that good.
Did you make these snickerdoodle cupcakes? Awesome! Post a pic on Insta and tag @theitsybitsykitchen so I can see your delicious creations!
Snickerdoodle cupcakes are an easy and delicious cupcake that tastes just like the classic cookie!
- 4 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- 1/2 cup + 2 tablespoons buttermilk*
- 3/4 cups unsalted butter at room temperature
- 3 to 3 1/2 cups powdered sugar
- 3 to 4 tablespoons milk or heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Line 14 to 15 muffin cups with paper liners and set pans aside.
Place the butter in a large mixing bowl and beat with an electric mixer set to medium until very smooth. Beat in the sugar, vanilla, cinnamon, baking powder, baking soda, and salt and beat until well combined (mixture will be crumbly). Add the eggs one at a time, beating well after each addition.
With mixer on low, beat in half of the flour followed by half of the buttermilk and beat to combine. Add the remaining flour mixture, then the remaining buttermilk and beat until just incorporated.
Divide the batter between the prepared muffin cups, filling each two-thirds full. Bake 16 to 20 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
Remove cupcakes from the oven and cool completely on a wire rack before frosting them.
Place the butter in a medium mixing bowl and beat with an electric mixer until very smooth. Add 3 cups of the powdered sugar, 3 tablespoons of the milk, and the vanilla and salt.
Beat on low to combine, then turn mixer to medium and beat until frosting is smooth. Add add additional powdered sugar if frosting is too thin; if it’s too thick add additional milk.
Pipe or spread the frosting on the cupcakes. Sprinkle the granulated sugar and cinnamon over the frosted cupcakes and serve. Uneaten cupcakes can be stored (covered with plastic wrap) in the fridge for up to 2 days or in the freezer (tightly wrapped) for up to 3 months.
- *You can substitute whole milk mixed with 2 teaspoons lemon juice or white vinegar; allow the mixture to sit for 5 minutes before you use it.
- Be sure your butter (for both the cupcakes AND the frosting) is at room temperature!
Cupcakes adapted from Better Homes and Gardens Baking