1. Recipes

How to Make Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting - A Step-by-Step Guide

Snickerdoodle cookies are a classic treat that never fail to impress with their warm, cinnamon flavor and soft, chewy texture. But what happens when you take that beloved flavor and turn it into a cupcake? Magic, that's what. These Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting are a delightful twist on the traditional cookie, and will have your taste buds doing a happy dance with every bite.

The cupcakes themselves are incredibly moist and flavorful, thanks to a combinatio...

Read more Snack recipes

Ingredients

  • 1 ⅓ cups white sugar, divided
  • 2 teaspoons ground cinnamon
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter, softened
  • 1 large egg, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons heavy cream

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Cool Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 18
  • Yield: 18 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
  • Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
  • Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
  • Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
  • Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
  • For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.

    • Nutrition

    354 cal.

    • Total Fat: 17g
    • Saturated Fat: 11g
    • Cholesterol: 56mg
    • Sodium: 148mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 1g
    • Protein: 2g
    • Potassium: 63mg

    Categories

    Dessert recipes
    Baking recipes
    Cupcake recipes
    Cinnamon recipes
    Buttercream frosting recipes