Description
Snickerdoodle cupcakes with cinnamon swirl frosting combine the cozy flavors of cinnamon-sugar cookies with soft, fluffy cupcakes—perfect for fall gatherings, birthdays, or simply enjoying a warm, spiced dessert at home.
Ingredients
Scale
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 and 1/3 cups granulated sugar
- 1 large egg, at room temperature
- 1/4 cup sour cream or plain yogurt, at room temperature
- 3/4 cup whole milk, at room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- For the frosting:
- 1 cup unsalted butter, softened
- 3–4 cups confectioners’ sugar
- 1/4 cup heavy cream, at room temperature
- 2 teaspoons pure vanilla extract
- Salt to taste
- 1 tablespoon ground cinnamon
- Optional: 12 cinnamon sticks or 12 mini snickerdoodles for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk melted butter and 1 cup granulated sugar until combined. Add egg, sour cream, milk, and vanilla extract; whisk until smooth.
- Combine wet and dry ingredients, mixing gently until just combined—do not overmix.
- In a small bowl, mix remaining 1/3 cup sugar with 2 teaspoons cinnamon.
- Fill each cupcake liner with about 2 tablespoons of batter, sprinkle 1 teaspoon cinnamon-sugar mixture, then top with 1 heaping tablespoon of batter. Fill about 3/4 full. Swirl gently with a toothpick.
- Bake for 20–22 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting: Beat butter until smooth. Gradually add confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat until light and fluffy, adjusting consistency as needed.
- Divide frosting in half. Stir cinnamon into one half to create the cinnamon swirl frosting.
- Frost cooled cupcakes with both frostings using a piping bag or spatula.
- Optionally garnish with cinnamon sticks or mini snickerdoodle cookies.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Ensure all dairy ingredients are at room temperature for even mixing.
- Use the spoon-and-level method when measuring flour to avoid dense cupcakes.
- Can be made ahead and stored in the fridge or freezer.
- Frost cupcakes close to serving time for best texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: snickerdoodle cupcakes, cinnamon swirl frosting, fall cupcakes, cinnamon sugar dessert, homemade cupcakes