Snickerdoodle Cupcakes
Wonderful fluffy snickerdoodle cupcakes that capture all the great cinnamon flavors of your favorite childhood cookies.
Cupcakes—who doesn’t love them? These delightful little treats are the perfect balance of cake and frosting, and they come in endless flavors, making them a hit with both kids and adults. But if you’re anything like me, one of the best parts about cupcakes is the frosting. When I bake them at home, I’m generous with it—almost as if the frosting is as important (or maybe even more important?) than the cake itself. Honestly, I’m not complaining!
Growing up in Vietnam, we didn’t experience the typical “winter” weather, being in a tropical climate. However, whenever the temperature dropped even just a few degrees, we all felt like winter had arrived. It was the perfect excuse for cozy activities like baking. And for us, no winter season was complete without my mom’s homemade snickerdoodles. The warm, cinnamon-sugar scent that filled the house was like a hug from the inside.
As I reflect on those childhood days, I decided to bring that comforting flavor into my baking today. So, I’ve created a snickerdoodle-inspired cupcake that combines everything I loved about those cozy treats. Imagine soft, spiced cupcakes topped with a swirl of cinnamon sugar frosting—just like the snickerdoodles I remember, but in cupcake form. It’s the ultimate nostalgic dessert, perfect for those colder days when you want to relive a little piece of your past while indulging in something sweet.
These snickerdoodle cupcakes have a vanilla cake base with the addition of cinnamon, sugar and sour cream. Then I top these cupcakes with refreshing and fluffy whipped cream frosting and sprinkle a spoonful of cinnamon sugar mixture on top. You can whip the cream with cinnamon and sugar mixture for a look of nostalgic snickerdoodle. The frosting is versatile, so go with you’d like to top them off!
TIPS FOR MAKING SNICKERDOODLE CUPCAKES
- Let the cupcakes cool completely before frosting, at least an hour, so that the frosting doesn’t collapse or melt off
- Avoid over-mixing. For light and fluffy cupcakes, the old but gold trick is not to overmix. Sift the dry ingredients before adding and mix until just combined.
- You can substitute sour cream with greek yogurt, buttermilk or whole milk. I’d prefer to use sour cream or greek yogurt in this recipe as it helps add extra moisture to these cupcakes, making them melt in your mouth in every bite.
If you make this Snickerdoodle Cupcakes recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy baking! 
Snickerdoodle Cupcakes
Ingredients
For Cupcakes
- 1 2/3 cups (225g) all-purpose flour
- 2 teaspoons (5g) ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (1/2 stick/56g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/2 cup (55g) sour cream or greek yogurt
For Whipped Cream Frosting
- 1 1/2 cup (360ml) heavy cream, chilled until use
- 1/2 cup and 2 tablespoons (78g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
Cinnamon Sugar Mixture
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (8g) ground cinnamon
Instructions
- Preheat oven to 350ºF/175ºC. Line muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, ground cinnamon, baking powder, baking soda and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in oil and beat until combined. Scrape down the sides and bottom of the bowl if needed.
- Beat in eggs, one at a time, beating well after each addition. Add vanilla extract and sour cream and beat until combined. With the mixer on low speed, slowly add the dry ingredients and beat just until combined. The batter should be smooth and completely incorporated. Do not over mix.
- Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
- Make The Cinnamon-Sugar Mixture: In a small bowl, toss together sugar and cinnamon.
- Make Whipped Cream Frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, powdered sugar and vanilla extract until stiff peaks form (when you lift up your beater and it holds its shape). Do not over beat.
- Once cupcakes are completely cool, frost on top of each cupcake using a piping bag and decorating tip (I use Wilton Open Star 1M tip). Store unfrosted cupcakes at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring back to room temperature before serving.
