Snickerdoodle Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: cupcakes

Calories: 269kcal

Author: Becky Hardin

These snickerdoodle cupcakes are like your favorite cookie in cupcake form! Swirled with cinnamon and topped with rich brown sugar frosting.

Print Recipe

US Customary - Metric

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

*Swap half of the granulated sugar for brown sugar for a richer, more molasses-y flavor.

**If you do not have buttermilk, then put 2 teaspoons of white vinegar or lemon juice in your measuring cup, then add the milk up to the ¾ cup line.

Tips:

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.

Make a Cake: Double the batter to make two 9-inch round cake layers or one 9x13-inch cake. Cook the 9-inch cakes at 350°F for 25-30 minutes, or the 9x13-inch cake for 28-33 minutes.

Storage: Store unfrosted 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. Store frosted snickerdoodle cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition