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Snickerdoodle Cupcakes

Wonderful fluffy snickerdoodle cupcakes that capture all the great cinnamon flavors of your favorite childhood cookies.
5 from 1 vote
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 regular 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.
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