The classic cookie flavor of cinnamon and sugar turned into cupcake form with these Snickerdoodle Cupcakes!
I can’t even begin to describe how much I love this recipe. Cinnamon cupcakes with just a touch of nutmeg flavor… Sweet cinnamon buttercream… The two are a match made in dessert heaven.
Inspiration for this recipe came from a classic childhood favorite: Snickerdoodle Cookies! It is one of my go-to’s for any sweet tooth fix and seemed like an obvious choice for cake flavors. It even made it into my third cookbook, The Deliciously Easy Cupcake Cookbook, along with 75 other awesome flavors!
Cinnamon and Sugar Cupcakes
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My favorite part of this recipe has to be the cake itself. It has a beautiful blend of nutmeg and cinnamon with buttermilk leaving the cupcakes moist and sinfully delicious. We do frequently top with cinnamon buttercream, however we have also been known to lightly brush with butter and sprinkle with extra cinnamon and sugar. It’s kind of like a muffin if you leave the frosting off, right?
What is snickerdoodle flavor?
The classic snickerdoodle is a sugar cookie dough rolled in cinnamon and sugar before baked. The end result is a soft centered cookie with a slightly crisp edge that is packed with sweet flavor. It’s said the flavor has Dutch-German origin!
Snickerdoodle Cupcake Ingredients:
- Baking powder
How to make snickerdoodle cupcakes:
Preheat the oven to 350 degrees. Line one cupcake pan with paper liners. Set aside.
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
Place the butter and sugar in the bowl of an electric mixer. Beat, with the paddle attachment, for two minutes or until light and fluffy. Scrape the sides of the bowl.
Add the eggs, one at a time, until incorporated into the batter. Stir in the vanilla.
Add the dry ingredients along with the buttermilk. Stir on low until just combined.
Divide the batter between your prepared liners, filling 2/3 full. Bake 10-15 minutes or until a toothpick comes out clean.
Tips to bake the perfect cupcake:
- Be sure you use quality ingredients. Do not skimp on the vanilla bean paste, vanilla extract (always use pure NOT imitation), and BUTTER. Flour, baking soda and powder are always ok as “off brand.”
- It is so important that you use room temperature ingredients. This ensures even mixing and a perfect batter.
- Do not over mix your batter. I like to keep my mixer on low/medium speed. This keeps the butter from overheating and the ingredients incorporate evenly.
- Use a scoop for even cupcake sizes. This isn’t necessary but does make it super simple to keep your cupcakes even.
Like this recipe? You will love my:
For the Cupcake:
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 teaspoon vanilla
- 3/4 cup buttermilk
For the Frosting:
- 1 cup butter, soft
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons heavy cream
For the Cupcakes:
- Preheat the oven to 350 degrees. Line one cupcake pan with paper liners. Set aside.
- Whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Place the butter and sugar in the bowl of an electric mixer. Beat, with the paddle attachment, for two minutes or until light and fluffy. Scrape the sides of the bowl.
- Add the eggs, one at a time, until incorporated into the batter. Stir in the vanilla.
- Add the dry ingredients along with the buttermilk. Stir on low until just combined.
- Divide the batter between your prepared liners, filling 2/3 full. Bake 10-15 minutes or until a toothpick comes out clean.
For the Frosting:
- Place the butter into the bowl of an electric mixer. Beat with the whisk attachment for two minutes or until fluffy.
- Mix in the remaining ingredients, beating for two to three minutes, until fully combined and frosting is fluffy. Pipe or spread onto cooled cupcakes.