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Multiple snickerdoodle cupcakes on a marble surface.
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Snickerdoodle Cupcakes Recipe

There’s no reason to choose cookies OR cake when you can make these Snickerdoodle Cupcakes and combine the best of both worlds!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 461kcal
Author John Kanell

Equipment

  • 12 cup muffin pan (regular size)
  • Paper muffin liners
  • Piping bag
  • Closed star piping tip

Ingredients

For the Cupcakes:

  • 1½ cups all-purpose flour (180g)
  • 1 teaspoon cinnamon
  • 1 teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ¼ cup unsalted butter melted and cooled (56g)
  • ¼ cup vegetable oil (60mL)
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk room temperature (120ml)
  • ¼ cup sour cream room temperature (60g)

For the Frosting:

  • 6 tablespoons unsalted butter softened (84g)
  • 4 ounces cream cheese room temperature (113g)
  • ¼ teaspoon salt
  • 1 pound confectioner’s sugar (450g)
  • ¼ teaspoon ground cinnamon
  • 1 to 3 tablespoons heavy cream divided
  • 1 teaspoon vanilla extract
  • Cinnamon sugar for sprinkling

Instructions

For the Cupcakes:

  • Preheat the oven to 350°F.
  • In a medium mixing bowl, whisk to combine the flour, cinnamon, cream of tartar, baking powder and salt.
  • In a large mixing bowl, combine the sugar, cooled butter, vegetable oil, egg, and vanilla extract. Whisk vigorously for 1 minute until the mixture thickens slightly and lightens in color. (You can also use a handheld electric mixer on medium speed). Whisk in the milk and sour cream until completely combined.
  • Add the flour mixture and whisk just until the flour is moistened and the batter is smooth.
  • Line a 12-cup muffin pan with paper liners. Divide the batter evenly amongst the liners, about ¼ cup in each, until they are about three-quarters full.
  • Bake for 20 to 22 minutes, until the tops of the cupcakes are set and spring back when pressed.
  • Let cool in the muffin pan for 5 minutes, then transfer to a cooling rack to cool completely.

For the Buttercream:

  • Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl, using a handheld mixer), cream the butter, cream cheese and salt on medium speed for 2 minutes or until creamy.
  • Add the vanilla, cinnamon, and 1 tablespoon of heavy cream. With the mixer on low speed, gradually add the confectioner’s sugar. Beat on low speed for 1 minute, just until combined. If the frosting feels dry, mix in the remaining heavy cream, 1 tablespoon at a time.
  • Increase the speed to medium and beat for 2 minutes until fluffy and creamy.
  • Transfer to a piping bag fitted with a closed star tip. Pipe about ¼ cup of frosting on top of each cupcake. Sprinkle with cinnamon sugar.

Notes

  • Weigh ingredients for the most consistent results. Volume measurements are notoriously finicky, as dry ingredients like flour tend to settle. If you don't have a kitchen scale, fluff the flour with a fork, spoon it into a dry measuring cup, and level it off for the closest approximation.
  • Bring ingredients to room temperature. Chilled ingredients like eggs, cream cheese, and butter mix together properly when they are not cold from the fridge. You can follow any of my tips to quickly soften butter and use the same ones for cream cheese!
  • Don't over-mix the batter! The more you agitate the batter, the more you'll strengthen the gluten proteins. Do this too much, and you'll end up with a tough cupcake consistency. Just fold the wet and dry ingredients together until there are no pockets of the flour mixture left.
  • Use a spring-loaded cookie scoop to help you quickly and evenly divvy up the cupcake batter. I use a ¼ cup or #16 scoop (2 ounces).
  • No piping bag? No problem! You can easily fashion one by snipping off the corner of a zip-top sandwich bag.

Nutrition

Calories: 461kcal | Carbohydrates: 68g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 170mg | Potassium: 111mg | Fiber: 1g | Sugar: 55g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg