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frosted snickerdoodle cupcakes on a wire cooling rack

Snickerdoodle Cupcakes

Snickerdoodle cupcakes are an easy and delicious cupcake that tastes just like the classic cookie!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 14
Author Kelsie


Snickerdoodle cupcakes

  • 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*

Vanilla buttercream

  • 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


Snickerdoodle cupcakes

  1. Preheat the oven to 350 degrees. Line 14 to 15 muffin cups with paper liners and set pans aside.
  2. 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.
  3. 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.
  4. 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.
  5. Remove cupcakes from the oven and cool completely on a wire rack before frosting them.

Vanilla buttercream

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • *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!