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Snickerdoodle Cupcakes

Hey JavaCupcakers!  Happy Snickerdoodle Week!  I’m here with the thing we do best … cupcakes! :)

I baked these for a student event at work and everyone loved them!  Something about snickerdoodles that brings out the happiness in folks ;) I think it’s cause they’re sort of like Cinnamon Toast Crunch yum & yum.  I preferred the mini version of these Cupcakes, just because they were SOOOOO stinkin’ cute, but the regular cupcakes were fun too because they crackled a little bit at the top so they sort of looked like a snickerdoodle cookie!

Just an FYI, the Martha Stewart recipe I used from her Cupcakes book, calls for her 7-minute frosting.  I didn’t read super great things about the pair, so I decided to use a cream cheese frosting, topped off with a cinnamon/sugar sprinkling.  I loved it and so did everyone else.  If you decide to use the 7-minute frosting, please let me know what you think :)

mini snickerdoodle kisses

Snickerdoodle Cupcakes (Martha Stewart’s Cupcake Book)

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

Yield: 28 cupcakes (or 1 1/2 dozen regular & 1 dozen mini cupcakes)

  1. Preheat oven to 350F.  Line muffin pans with cupcake liners.
  2. In a medium sized bowl, sift together both flours, baking powder, salt and cinnamon.
  3. In a standing bowl mixer, with the paddle attachment, on medium-high cream together butter and sugar until light and fluffy, 2-3 minutes.
  4. Add eggs, one at a time, scraping down the sides of the bowl, as needed.  Beat in the vanilla.
  5. Reduce speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour.
  6. Mix until combined.
  7. Evenly divide batter among cupcake liners, filling 2/3 way full.  Sprinkle cupcakes with a mixture of cinnamon and sugar (1 teaspoon cinnamon/2 tablespoons sugar).  Bake, rotating tins halfway through, until a cake tester comes out clean, about 20 minutes (modify to about 10 minutes for mini cupcakes)  Transfer cupcakes to a wire rack to cool completely.

*Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.

Cream Cheese Frosting

  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • 3/4 teaspoon pure vanilla extract
  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
  2. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
  3. Pipe with a large round tip.  Sprinkle with remaining cinnamon/sugar mixture.
  4. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving.

happy snickerdoodle week!



Monday 27th of January 2014

Betsy thank you for the reply and will use the Buttercream as you suggested.

Betsy Eves

Monday 27th of January 2014

You're welcome! Good luck!


Sunday 26th of January 2014

I was wondering if there is another good frosting that I could use on these? Like the cream cheese but i'm transporting the a couple hours and don't want them to ruin, by get to hot. Thank you for your help. Really loved the Bourbon Eggnog cupcakes. Wish I could find some eggnog would like to make them again. They were very moist.

Betsy Eves

Monday 27th of January 2014

Hi Debbie - You could use a classic buttercream recipe and add 1 tsp or so of cinnamon (depending on how much cinnamon flavor you like). 1 cup butter, 2lbs pow sugar, 1/2 cup heavy cream (or more depending on the texture/consistency you want), 1 tsp vanilla, 1/8 tsp salt, 1 tsp cinnamon. Happy Baking!


Sunday 29th of January 2012

This was the most amazing cream cheese icing I've ever had. I made it while my cupcakes were still in the oven and I couldn't stop eating it!


Monday 30th of January 2012

YUM! I'm glad you love it as much as I do!! xoxo