If you love snickerdoodle cookies, you’re going to flip for my snickerdoodle cupcakes! They’re soft and buttery with a swirl of cinnamon sugar baked right inside. Topped with rich brown sugar frosting, these layered cinnamon sugar cupcakes have the perfect blend of cozy and nostalgic flavors in every bite.
Cinnamon Cupcakes with Brown Sugar Buttercream
My snickerdoodle cupcakes have a hit of cinnamon in every layer. The batter is soft and light thanks to buttermilk, while a swirl of cinnamon sugar melts into the center as they bake, giving you that signature snickerdoodle look and taste. I top them with a fluffy, sweet-salty brown sugar frosting that pairs perfectly with the spice.
These are the “from scratch” version of my easier cinnamon swirl cupcakes, which are great when I’m short on time since they’re made with cake mix. But this totally homemade version is soft, buttery, and cozy all at once. Like snickerdoodle cookies transformed into cupcake form.
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Why Cream of Tartar Matters
Many cupcake recipes leave out cream of tartar, but after testing multiple versions, I’ve found it’s essential. It not only adds that signature snickerdoodle tang but also reacts with the baking soda to create a fluffier crumb. Trust me, this is what leads to the best cinnamon snickerdoodle cupcakes!
Snickerdoodle Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer
- Piping Tip Set (optional)
Ingredients
- 1⅔ cup all-purpose flour or cake flour
- 1 teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature (1 stick)
- 1¾ cups granulated sugar divided*
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk room temperature**
- 2 tablespoons ground cinnamon
- 1 recipe brown sugar frosting (click for recipe!)
Instructions
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- In a medium bowl, whisk the flour with cream of tartar, baking soda, and salt; then set aside.1⅔ cup all-purpose flour, 1 teaspoon cream of tartar, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
- Place the butter and 1¼ cups sugar in a large mixing bowl and beat on high speed with an electric hand mixer until light and fluffy, about 3-5 minutes.½ cup unsalted butter, 1¾ cups granulated sugar
- Scrape the sides, then add the eggs and vanilla extract and beat on high speed for 1 minute.2 large eggs, 2 teaspoons pure vanilla extract
- Scrape the sides again, then alternate by adding ⅓ of the flour mixture, then half of the buttermilk, mixing on low speed after each addition. Continue with the half of the remaining flour, followed by the buttermilk, then finish with the rest of the flour. Mix until just incorporated.¾ cup buttermilk
- Mix the remaining ½ cup granulated sugar and ground cinnamon together in a small bowl.2 tablespoons ground cinnamon
- Place about 2 tablespoons of the cupcake batter into each cupcake liner. Top the batter with 1 teaspoon of the cinnamon-sugar mixture.
- Add one heaping tablespoon of the batter into each cup. Divide the remaining cinnamon sugar evenly over each cupcake.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs
- Remove from the oven and cool completely before frosting.1 recipe brown sugar frosting
Notes
- Don’t skip the cream of tartar; it provides that signature flavor and there isn’t a substitute!
- Do not over-mix the batter! This will lead to tough, chewy cupcakes.
- Fold in some cinnamon baking chips to take these cupcakes to the next level!
- Use the toothpick test to tell when these cupcakes are finished baking. The toothpick should come out dry or with moist crumbs.
- Let the cupcakes cool completely before frosting them or else the frosting will melt off.
- Nutritional information does not include brown sugar frosting. Visit the brown sugar frosting recipe for nutritional information.
How to Make Snickerdoodle Cupcakes Step-by-Step
Prep: Gather up all of the ingredients needed to make these cinnamon sugar cupcakes. Bring the butter, eggs, and buttermilk to room temperature for 30-60 minutes before beginning so they combine more easily. Meanwhile, preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside.
Whisk the Dry Ingredients: In a medium bowl, whisk 1⅔ cups of all-purpose flour with 1 teaspoon of cream of tartar, ¼ teaspoon of baking soda, and ¼ teaspoon of kosher salt, then set aside.
Beat the Wet Ingredients: Place ½ cup of room-temperature unsalted butter and 1¼ cups of granulated sugar in a large mixing bowl. Set the remaining ¼ cup of sugar aside in a small bowl. Using a hand mixer, beat the butter and sugar on high speed until light and fluffy, about 3-5 minutes. Scrape the sides, then add 2 large, room-temperature eggs and 2 teaspoons of vanilla extract, and beat on high speed for 1 minute.
Combine the Batter: Scrape the sides of the bowl again to combine, then alternate adding ⅓ of the flour mixture, then half of the ¾ cup of buttermilk, mixing on low speed after each addition. Continue with half of the remaining flour, followed by all of the remaining buttermilk, then finish with the rest of the flour. Mix until just incorporated. Combining these ingredients slowly rather than all at once helps evenly distribute the ingredients and prevents overmixing–all helpful for light and fluffy cupcakes like these.
Make the Ribbon: Grab the remaining ½ cup of granulated sugar you set aside earlier and add 2 tablespoons of ground cinnamon to it. Mix well until it is evenly combined.
Layer the Cupcakes: Place about 2 tablespoons of the cupcake batter into each cupcake liner. Top the batter with 1 teaspoon of the cinnamon-sugar mixture. This will create a wonderfully gooey cinnamon layer in the center.
Bake the Cupcakes: Add one heaping tablespoon of the batter into each cup on top of the cinnamon-sugar. Divide the remaining cinnamon sugar evenly over each cupcake to create a topping. Bake snickerdoodle cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove them from the oven and let them cool completely before frosting.
Make the Brown Sugar Buttercream: Using a hand or stand mixer fitted with the paddle attachment, beat 1 cup of room temperature salted butter and ¾ cup of brown sugar on high speed until creamy, about 3-5 minutes. Then mix in 1 tablespoon of vanilla extract and scrape down the sides of the bowl. Slowly add 4 cups of powdered sugar, one cup at a time on low speed, until combined, then beat on high for 2 minutes, or until light and fluffy. Add 2 tablespoons of milk and beat well, then stir in 1 teaspoon of ground cinnamon.
Frost the Cupcakes: Once the cupcakes have fully cooled to room temperature, you can decorate them with the brown sugar buttercream. I used a piping bag fitted with a Wilton 2D piping tip to create the swirls in these photos, but you can also just cut the corner off of a resealable bag to create a makeshift piping bag.
How to Store and Freeze
Store leftover cinnamon snickerdoodle cupcakes in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Once frosted, the cupcakes will keep for up to 2 days at room temperature or up to 4 days in the refrigerator.
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