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Double Doodle & Mini Doodle Cupcakes

If you love Snickerdoodles, then these Cupcake are the ultimate in Snickerdoodle.  These “Double Doodle” cupcakes are packed full of cinnamon, sugar and flavor! Sure to be a crowd pleaser at any party!

Inspired by Bakerella’s snickerdoodle cupcakes,  my version has just a little more sugar and cinnamon.  I really can’t get enough of that good stuff.  The cupcakes are a moist, dense cupcake full of cinnamon,  with a cracked cinnamon and sugar crust then all topped off with a cinnamon buttercream and a fresh Snickerdoodle cookie.  That’s right… you heard me…. a whole cookie on top!!  That’s the Double Doodle!

Doodle Cupcakes
Makes 12 cupcakes plus a few extra mini’s

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 tsp vanilla
3/4 cup milk, room temperature
1/4 cup sugar + 2 tbsp cinnamon, for dusting

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners
  2. In a medium bowl sift together flour, baking powder and cinnamon. Set aside.
  3. In a mixer set on high, cream butter and sugar together until light and fluffy, about 3-4 minutes.
  4. One at a time, add the eggs.  Mix on high for 1-2 minutes.
  5. Add vanilla and mix until combined.
  6. Add flour and milk to the batter alternating, beginning and ending with the flour.  Mix only until combined making sure to scrape the sides of the bowl.
  7. Fill baking cups about 3/4 full then top with the sugar/cinnamon mixture.
  8. Bake for 18-20 minutes.  Rotate pan 1/2 way through baking.
  9. Cool cupcakes in pan at least 5 minutes then cool on a wire rack completely.

Cinnamon Buttercream
1/2 cup (1 stick) unsalted butter, room temperature
2 tbsp whipping cream
1/2 tsp vanilla
1 heaping tbsp cinnamon
1lb (3-4 cups) powdered sugar, sifted

Snickerdoodle cookies

  1. Cream the butter until smooth.
  2. One cup at a time, beat in the powdered sugar.
  3. Add the vanilla and cinnamon and mix until combined.
  4. Add the whipping cream until you get the consistency you desire, mix until combined.
  5. Beat on high for 2 minutes or until smooth and creamy.
  6. Using a large round tip, pipe a dollop of frosting on each cupcake then top with a Snickerdoodle cookie.

For these mini doodle cupcakes, I baked them the same as the regular size cupcakes, but instead of topping them with a snickerdoodle cookie (although you could bake mini snickerdoodle cookies and top them with those), I sprinkled a little bit of cinnamon on top of the buttercream.  Super yum!


Saturday 25th of June 2011

These sound delicious. I think they will be the next cupcakes I bake. Thanks for the recipe!