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Snickerdoodle Cupcakes with Cinnamon Buttercream

The classic cookie flavor of cinnamon and sugar turned into cupcake form with this Snickerdoodle Cupcake Recipe! 
Course Dessert
Cuisine American
Keyword Brown Sugar, cake, cinnamon, cupcake, cupcakes, snickerdoodle
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Jesseca

Ingredients

For the Cupcake:

  • cups all-purpose flour
  • 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

Instructions

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.