The Memory Behind This Treat

The first time I tested these Snickerdoodle Cupcakes, it was one of those gray, drizzly Saturdays when the whole house felt like it needed a hug. I remembered how my mom used to slide tray after tray of snickerdoodle cookies into the oven, the cinnamon-sugar scent somehow louder than the rain on the windows. I wanted that same cozy aroma, but in a dessert pretty enough for a birthday plate and sturdy enough to travel to a potluck. So instead of rolling dough balls in cinnamon sugar, I started whisking together batter, creaming butter and sugar just like she taught me, only this time with cupcake liners lined up like little soldiers on the counter.

It took a few rounds to get the texture just right—soft and cake-like, but with the familiar tight crumb of those classic cookies. One test batch came out too dense, another too plain, and it wasn’t until I leaned into extra cinnamon and vanilla bean paste that the flavor clicked. Suddenly, every bite tasted like the best parts of snickerdoodles: warm spice, buttery sweetness, and that nostalgic bakery smell that makes everyone wander into the kitchen asking, “When are they ready?” The first time I paired them with a whipped cinnamon buttercream (inspired by the frosting from my cinnamon roll cupcakes), even my “I-don’t-like-frosting” family members went quiet, just nodding as they reached for a second cupcake.

Now these Snickerdoodle Cupcakes show up in my life the way the original cookies used to: last-minute bake sale hero, weeknight “we had a day” treat, and the dessert my kids request when they want something comforting but special. I’ve carried them, still warm in the tin, wrapped in a clean dish towel to keep the heat in, to neighbors who needed a little cheering up. And every time I pull a batch from the oven, with that cinnamon cloud billowing out, it feels less like baking and more like bottling up a memory and sharing it in cupcake form.

How To Make It (Mix & Ingredients)

To make these cozy Snickerdoodle Cupcakes, you’ll start by setting up a classic two-bowl situation: one for dry ingredients and one for wet. In a medium bowl, whisk together your all-purpose flour, baking powder, salt, and cinnamon so everything is evenly distributed before it ever touches the butter. In a separate large bowl, cream the softened unsalted butter and sugar until it looks pale and fluffy—about 3 minutes on medium speed; this traps air and helps your cupcakes rise light and tender. Add the eggs one at a time, beating well after each; the mixture might look slightly thick and satiny, which is exactly what you want. Now, stir in the milk and vanilla bean paste, and don’t panic if the batter looks a little loose at this stage—the dry mix will pull it all together.

Instructions Process of Snickerdoodle Cupcakes

Once your wet base is ready, add the flour mixture gradually, mixing on low just until you don’t see dry streaks anymore; overmixing here can make the cupcakes tough instead of soft. The batter should be thick but pourable, like a rich pancake batter that lazily falls off the spoon. Use a large ice cream scoop to portion the batter into your lined cupcake pan, filling each liner about halfway—this keeps them from doming too aggressively or spilling over. Bake at 350°F until the tops spring back lightly to the touch and a toothpick comes out clean, usually 15–18 minutes. Let the cupcakes cool completely before you even think about frosting, or you’ll melt your cinnamon buttercream right off the top. Once they’re cool, you’ll be ready to whip up that cinnamon-kissed frosting and swirl it on like a bakery pro.

Make-Ahead & Storage

Snickerdoodle Cupcakes are wonderfully make-ahead friendly, which makes them perfect for parties, potlucks, or a cozy weekend of baking. For the best texture, bake the cupcakes, let them cool completely, then store them unfrosted in an airtight container at room temperature for up to 2 days. If your kitchen runs warm or humid, slide the container into the fridge after 24 hours and bring the cupcakes back to room temp before frosting so they soften again. You can also freeze unfrosted cupcakes: wrap each one tightly in plastic wrap, tuck them into a zip-top bag, and freeze for up to 2 months. Thaw on the counter, still wrapped, for about 1–2 hours so they stay moist.

The cinnamon buttercream on these Snickerdoodle Cupcakes also keeps very well. Make the frosting up to 3 days ahead, store it in an airtight container in the fridge, and let it sit on the counter for 20–30 minutes before beating it briefly to fluff it back up. If you want to fully assemble them in advance, frost the cooled cupcakes and refrigerate them, uncovered, for about 20 minutes to let the buttercream firm up, then cover the container and chill for up to 2 days. Before serving, let the frosted cupcakes sit at room temperature for at least 30 minutes so the crumb turns soft and the frosting tastes creamy instead of cold. Leftover frosted cupcakes can be stored in a single layer in the fridge for 3 days—just know that the cinnamon-sugar garnish will slowly melt into the frosting, which isn’t a bad thing, just a little less sparkly.

Best Ingredients & Party Variations

For the very best Snickerdoodle Cupcakes, start with good butter and fresh spices. Use unsalted butter so you can control the salt, and make sure it’s truly softened to room temperature; it should press easily with your finger but not look oily. Since cinnamon carries all the nostalgic snickerdoodle flavor, use a fresh jar that smells strong and warm, not dusty. I love vanilla bean paste here because those tiny specks give the cupcakes a bakery-style look and deeper vanilla flavor, but you can swap in vanilla extract if that’s what you have. Whole milk makes the crumb extra tender, but 2% works in a pinch—just avoid skim if you can, as it can make the cupcakes a bit dry.

Once you’ve nailed your base Snickerdoodle Cupcakes, you can dress them up for any party. For a birthday, swirl a second vanilla buttercream on top of the cinnamon frosting and add rainbow sprinkles for a “snickerdoodle funfetti” vibe. For fall gatherings, tuck a tiny piece of cinnamon stick into each cupcake and dust lightly with extra brown sugar for that cozy, harvest look. You can also turn them into mini cupcakes (bake 9–11 minutes) for potlucks or kids’ parties—same batter, just smaller bites. If your crowd loves a flavor twist, pair a dozen of these with something like rich chocolate cupcakes or spiced carrot cupcakes on the same dessert tray to create a little “cupcake bakery” moment at home.

Serving of Snickerdoodle Cupcakes

Conclusion

Every time I pull a pan of these warm, cinnamon-scented cupcakes from the oven, I’m reminded that it doesn’t take much to make an ordinary day feel a little magical. A simple swirl of frosting, a dusting of sugar and spice, and suddenly the kitchen becomes the coziest spot in the house. These Snickerdoodle Cupcakes aren’t just dessert—they’re a reason for people to gather around the table, linger a little longer, and share one more story.

Whether you’re baking for a birthday, a classroom party, or just a Tuesday night that needs a lift, this recipe has a way of turning into a moment you’ll remember. My hope is that you feel confident, inspired, and just the right amount of excited to preheat your oven and give these a try. And when you do, don’t worry about perfection—the best bakes are the ones made with joy, a bit of cinnamon on your sleeves, and people you love nearby.

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Recipe

Snickerdoodle Cupcakes

Super moist cupcakes with classic snickerdoodle cinnamon-sugar flavor and fluffy cinnamon buttercream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 222 kcal

Ingredients

  

Ingredients

• 1/2 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 3 large eggs room temperature
• 2 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons ground cinnamon
• 1 1/4 cups milk room temperature
• 1 teaspoon vanilla bean paste
• 1/2 cup unsalted butter softened (for frosting)
• 2 cups powdered sugar
• 2 tablespoons heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 tablespoons brown sugar plus more for garnish
• Ground cinnamon for garnish

Instructions

 

• Preheat the oven to 350°F. Line 2 standard 12-cup muffin pans with paper or aluminum cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, salt, and 2 tablespoons ground cinnamon until well combined.
• In a large mixing bowl, beat 1/2 cup softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
• Add the eggs to the butter-sugar mixture one at a time, beating well after each addition until fully incorporated.
• Add the milk and vanilla bean paste to the wet mixture and mix until smooth; the batter may look slightly loose.
• Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain, scraping down the bowl as needed.
• Using a large ice cream scoop or spoon, fill each cupcake liner about 1/2 full with batter, dividing evenly among the 24 cups.
• Bake the cupcakes for 15 to 18 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
• Remove the pans from the oven and let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
• While the cupcakes cool, make the frosting by beating 1/2 cup softened butter in a medium bowl on medium speed for 2 minutes until creamy and slightly lightened.
• Add the powdered sugar and heavy whipping cream to the butter and beat on low speed until combined, then increase to medium and beat until thick and fluffy, about 2 minutes.
• Add 2 teaspoons ground cinnamon and 2 tablespoons brown sugar to the frosting and beat until fully incorporated and the frosting holds stiff peaks.
• Transfer the cinnamon buttercream to a piping bag fitted with your desired tip.
• Once the cupcakes are completely cool, pipe the frosting onto each cupcake in swirls.
• Garnish the frosted cupcakes with a light sprinkle of additional brown sugar and ground cinnamon before serving.

Notes

- Bring the butter, eggs, and milk to room temperature before mixing for the lightest cupcake texture.
- Do not overmix once you add the dry ingredients or the cupcakes may turn dense instead of soft and tender.
- For neat domes, avoid overfilling the liners; 1/2 full gives room for the cupcakes to rise without spilling.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Frosted cupcakes keep best covered in the refrigerator for up to 3 days; let them come to room temperature before serving.

Keyword cinnamon cupcakes, cupcake recipe, snickerdoodle cupcakes, snickerdoodle dessert, Vegetarian