Simple, warm and sweet – these snickerdoodle cupcakes with cinnamon cream cheese frosting check all the boxes. We love a good cinnamon dessert around here. It’s so comforting and pairs well with almost every other flavor. I love snickerdoodle cookies, and thought “why not toss this into a cupcake?” Now here we are!
You are going to love these cupcakes. There’s a cinnamon sugar swirl running through them for that extra hit of flavor, and it makes a world of difference. Cinnamon in the batter, cinnamon swirl though the cupcakes and cinnamon in the frosting – we’re not messing around!
Making Snickerdoodle Cupcakes
If you’ve skipped ahead to peak at the recipe, do not be alarmed. I know it seems like a lot of steps, but I wanted to be as thorough and clear as possible. When it comes down to it, there’s really just 3 elements to these cupcakes.
Cupcake Batter – A simple vanilla cake batter with some cinnamon thrown in. Ready in just a few minutes!
Cinnamon Sugar – You can use what you already have on hand. This recipes uses quite a bit, which is why I included making it from scratch.
Cream Cheese Frosting – Sweet, tangy and now with cinnamon in it! If you want a thicker frosting (which I normally do), add up to ¼ cup more powdered sugar. If it ends up being too thick, add a bit of milk or cream until you get to the perfect texture.
Not so scary after all, right?
I know it may seem like a lot of baking powder, but we want to make sure these have some lift! I tried this recipe with a combination of both baking soda and baking powder, and liked this result best. If you want some background info on the difference between the two, check out my post where I lay it all out for you!
Is Room Temperature Important?
Yes! Unless a recipe specifies ingredients to be cold, I always bring my eggs, butter, and other dairy elements to room temperature. Cold eggs are harder to blend into a recipe, which can lead to over-mixing. When something is over-mixed, the end result can end up tough and dry.
Tip: If you forget to take the eggs out of the refrigerator before starting,
no sweat! Put your eggs into a bowl of warm/hot water while you gather
the other ingredients. By the time that’s done, the eggs should be at room
temp. Dump out the water and crack the eggs right into the same bowl!
If you forget to bring the sour cream and milk to room temp, put them in the microwave for 15-20 seconds until the chill is off.
Tip: Cream cheese frosting is naturally softer than buttercream, which makes piping it a bit of a challenge. To make it easier, fill your piping bag fitted with desired tip, and then let it sit in the fridge for 20-30 minutes. It’ll be cold enough to hold its shape when you pipe!
Snickerdoodle cupcakes don’t last very long in this house, and I bet they wont in yours either! I mean, seriously…who can resist these?!
Let me know if you made these! I would love to see how they turn out. Tag me on instagram @fg_bakes or hashtag #forgoodnessbakes.
Snickerdoodle Cupcakes with Cinnamon Cream Cheese FrostingCourse: DessertCuisine: AmericanDifficulty: Easy
Cinnamon-swirl vanilla cupcakes topped with a a cinnamon cream cheese frosting.
1½ cup (200 g) all-purpose flour
1½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 cup (198 g) granulated sugar
½ cup (1 stick) unsalted butter, room temperature
1 egg, room temperature
1 tbsp vanilla extract
¼ cup sour cream, room temperature*
⅔ cup milk, room temperature
- Cinnamon Sugar Swirl*
½ cup (99 g) granulated sugar
1½ tsp ground cinnamon
8 oz cream cheese, room temperature*
½ cup (1 stick) unsalted butter, room temperature
3 cups (340 g) powdered sugar, plus more as needed
⅛ tsp salt
1 tsp vanilla extract
- Preheat oven to 350°F and line muffin tins with cupcake liners.
- Whisk together flour, baking powder, salt, and cinnamon together. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, cream together butter and sugar until light and fluffy.
- Stir in egg, sour cream, milk, and vanilla. Scrape down the bowl.
- Slowly mix in dry ingredients just until combined. Scrape down bowl and gently mix in anything left on the bottom. Be careful not to over-mix.
- In a small bowl, mix together cinnamon swirl ingredients. Set aside.
- Scoop about 1-1½ tablespoon batter into each muffin tin. Add 1 tsp cinnamon swirl mixture on top of that. Top with about ½ tbsp batter. Cups should be a little less than ¾ full.
- Bake for 18-20 minutes, or until tops of cupcakes spring back slightly when touched. Let cool for a few minutes in the tins, then cool completely on wire rack.
- Using a stand mixer with a paddle attachment hand mixer, cream together cream cheese and butter until smooth and fluffy.
- Add 3 cups powdered sugar, vanilla and salt. If you want a thicker frosting, add ¼ cup more of powdered sugar. Mix slowly until combined, then turn on high for about 2 minutes until smooth.
- Stir in cinnamon.
- Pipe or spread frosting onto cupcakes. See note in above post regarding piping.
- Sour cream – You can use yogurt instead if you don’t have any sour cream.
- Swirl – If you have pre-made cinnamon sugar on hand, you can use that. This recipe uses quite a bit though, so making your own pays off!
- Cream Cheese – This needs to be very room temperature. If there’s any chill on it, it will never become completely smooth and you’ll end up with pockets of cream cheese clumped together.
- Baking – If using a toothpick or cake tester, keep in mind the cinnamon swirl will probably come off on it when poked – just look and see whether there is batter on it.
- Make Ahead – You can make these 1 day in advance and store covered in the fridge. Unlike buttercream, cream cheese frosting needs to stay refrigerated. You can also freeze the unfrosted cupcakes for 2-3 months. Thaw at room temperature before frosting and serving.
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